Shortcut Chicken Pot Pie Noodles

Shortcut Chicken Pot Pie Noodles are a delicious and easy recipe that can be made from shelf stable pantry staples.

This is a highly adaptable recipe that can be on the table very quickly. I made this particular shortcut version using ingredients that don't require a refrigerator making this good recipe to keep on hand for times when you need to make dinner without going to the store or if you don't have access to a refrigerator. Please make sure to deal with any leftovers in a safe way.
Ingredients:

Egg Noodles

Cream of Chicken Soup

Peas and Carrots

Canned Chicken (see below for substitutions/options)

Garlic Powder

Onion Powder

Black Pepper

Directions:

Cook the egg noodles until just tender, drain and set aside

Drain the peas and carrots

Drain the chicken and set the broth aside if you want to use that to thin the sauce

Add the cream of chicken soup, peas and carrots, and chicken into a sauce pan 

Season with garlic powder, onion powder, and pepper

Once warm add the egg noodles and thin with chicken broth or water until the sauce is the consistency you like

Hints and tips

What do I do if I don't want to use canned chicken? Any cooked chicken like shredded rotisserie chicken will work. I'd say 1-2 cups depending on how much chicken you want.

Feel free to use a larger can of peas and carrots or even a can of mixed vegetables

What to serve with Shortcut Chicken Pot Pie Noodles?

I would suggest some rolls or biscuits to sop up any extra sauce and maybe some apple crisp for dessert

Shortcut Chicken Pot Pie Noodles
Author: Micha | Let Me Figure Out Dinner
Preparation Time: 5 minutes
Cooking time: 20 minutes
Servings: 3-4 servings

This comforting dish of egg noodles, chicken and veggies in a cream sauce is easy to make and a crowd pleaser.

Ingredients:

• 8 ounces dried egg noodles
• 2 5 ounce cans chicken, drained and broth set aside if desired
• 8.5 ounce can peas and carrots, drained
• 10.5 ounce can condensed cream of chicken soup
• 1/2 teaspoon garlic powder or to taste
• 1/2 teaspoon onion powder or to taste/li>
• 1/2 teaspoon black pepper or to taste

Instructions:

1. Cook the egg noodles until tender, drain and set aside
2. In a medium sauce pan mix the chicken, peas and carrots, cream of chicken, and seasonings. Heat until bubbly
3. Add the egg noodles to the sauce and chicken mixture and stir
4. Thin with the reserved broth or water until the sauce is your desired consistency if needed
5. Serve warm

More Main Dish Ideas:

Easy Bean and Cheese Burritos