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Chicken Pot Pie Noodles

Chicken Pot Pie Noodles

Chicken Pot Pie Noodles

Servings: 6

Total Time: 25 minutes



Larder & Vine Enameled Cast Iron 10.25-inch Skillet


  • 10 ounces egg noodles

  • 2 tablespoons unsalted butter

  • 1 medium sweet onion, diced

  • 2 cloves garlic, minced

  • ¾ cups diced carrots

  • ¾ cups peas, fresh or frozen

  • ½ teaspoon kosher salt

  • ¼ teaspoon pepper

  • 2 tablespoons all-purpose flour

  • 1 cup low-sodium chicken broth

  • 1 cup heavy cream

  • 1 ½ cups shredded cooked chicken


  1. Cook noodles until al dente, then set aside.

  2. In your Larder & Vine Skillet, melt the butter over medium-high heat. Add onion, garlic, peas and carrots, then season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.

  3. Add in the chicken broth and heavy cream and bring to a boil.

  4. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

  5. Add pasta and chicken to the skillet. Taste and season with salt and pepper, if desired and enjoy!

Chicken Pot Pie Noodles Skillet

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