I have loved chicken pot pie since I was a little girl. It’s one of those great comfort foods that sticks to your ribs all day, and just makes you feel better about the world. (And who couldn’t use some of that right now, eh?) A few years ago, I made chicken pot pies for Thanksgiving. They turned out pretty good, so this recipe is a spin on the one I used that year. It’s an easy, one pot dish that the whole family will love. Let’s get cooking!
You Will Need:
Large pot or dutch oven
2 Tbsp. unsalted butter (in my kitchen I use about 3 or 4, but 2 is a good place to start)
1 lb. boneless skinless chicken breast
1/2 small yellow onion, diced (I like to grate onions with a standing cheese grater)
2 large carrots, diced
2 stalks celery, diced
4 large cloves of garlic, minced (or you can use a garlic press, no shame in that)
4 cups low sodium chicken stock
2 cups half n’ half (you can use milk to make it a little lighter)
Salt (about 2 tsps.)
Black pepper (about 1 tsp.)
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. ground sage
1/4 tsp. Cayenne pepper
1/4 tsp. smoked paprika
1 cup corn (I like to use frozen and let them thaw)
1 cup sweet peas (again, I like to use frozen and let them thaw)
1 cup green beans (frozen then thawed again)
8 oz. (1/2 lb.) egg noodles
Parsley (about 2 Tbsps.), roughly chopped
Squeeze of lemon juice (just trust me, I’m only talking like 1/2-1 tsp. It’s just enough to cut through some of the richness)
Crumbled pie crust (this is totally optional, but adds that extra special something to the dish)
First, you need to get your pot over medium heat and add the butter. As it melts, season your chicken with salt and pepper, and add it to the pot once the butter as completely melted. Get it nice and brown on both sides, remove it from the pot, and let it rest on a cutting board for the time being. It had to rest for about 5 minutes so all the juices redistribute, and don’t go all over your kitchen.
To the now empty pot, feel free to add a smidge more butter (because why not), and then your onion, carrot, and celery. Let these cook until they’re tender, then add the garlic. (The reason you add the other vegetables first is because they take longer than garlic does to get nice and tender. If you put the garlic in first, it would burn by the time all the other veg got to where it needed to be…and that’s something you don’t want. Burnt garlic does not make for a good meal.) Let your garlic mix in with the other vegetables and get really fragrant before adding the stock and half n’ half. Use a whisk and really scrape up all the delicious brown bits the chicken left behind, and mix it all up. Turn your heat up to medium-high and bring this to a boil.
While you’re waiting for everything to come to a boil, cut up your chicken into bite sized pieces, or shred it. Once the pot is boiling, add the chicken and seasonings, turn the heat down to medium, add your noodles, and let it go for about 10-15 minutes. Reduce it to a simmer before adding the corn and peas, then let it keep cooking until the noodles are tender and the sauce has thickened a bit. Once it’s all done, check your seasonings, quickly squeeze the lemon over it, add the chopped parsley, and dish it up.
(I would let everyone put their own pie crust crumbles on top just so they don’t get soggy, and that way everyone can put as much or as little as they’d like.)
This dish freezes really well, so you can double the recipe and freeze the leftovers to have a delicious, stick-to-your-ribs meal all season long! Thank you so much for reading! Enjoy!