Chicken Pot Pie Noodles
Two comfort meals; chicken & noodles and chicken pot pie come together in a one-pot meal. Thick egg noodles, frozen peas, carrots and corn along with shredded rotisserie chicken are enveloped in a thick gravy. Perefectly delicious on it's own or ladle over biscuits or mashed potatoes.
Ingredients
- 1 rotisserie chicken shredded
- 2 yellow onions diced
- 1/2 c salted butter (1 stick)
- 1 c flour
- 12 oz bag frozen corn
- 12 oz bag frozen peas & carrots
- 24 oz Reame's frozen egg noodles (2 12 oz packages)
- 64 oz chicken stock (2 cartons) Kitchen Basics
- 2 tbsp Better than Bouillon chicken base heaping
- 2 1/2 tsp kosher salt
- 1 tsp pepper
Instructions
- Add frozen egg noodles to a large pot of salted water that's come to a rolling boil.
- Once the noodles float to the top and the water has re-reached a boil around the perimeter, set an 9 minute timer.
- While the noodles boil, dice your onions and shred your rotisserie chicken.
- Drain and rinse the egg noodles in cold water. Set aside.
- In the same pot the egg noodles cooked in, melt a stick of salted butter.
- Add the diced onions, stir, season with 1/2 teaspoon of kosher salt and cook over medium heat for 15 minutes.
- Add the flour, stir and cook the raw flour taste out for 2 minutes. Stirring often.
- To the flour add the chicken stock, Better than Bouillon, salt and pepper. Whisk and turn the heat to high. Once the consistency has thickened a bit, turn the heat back down to medium. Be sure to whisk this whole time to avoid the bottom burning.
- Add the frozen vegetables (you want them frozen) to the pot along with the shredded chicken and cooked egg noodles. Stir with a wooden spoon, cover and allow the flavor to come together over low heat for 15-20 minutes. Stir occassionally. Taste and make sure the noodles are done to your liking. If they don't taste done, continue cooking.
- The dish will continue to thicken the longer it sits. Serve with biscuits or ladle over mashed potatoes.
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