Thursday, March 28, 2019
I’m slowly becoming more confident in my one-pot 30 minute meal abilities. I guess what I’m trying to say is, this type of dish is kind of my jam. With two perpetually hungry toddlers, dinner has to be easy to prep, relatively mess-free/healthy, fast (although I do love a good oven roasted meal), flavorful, & family-friendly (duh). With that said, I’m constantly working on new, creative ways to make really good dinner with all of that in mind. It has actually been pretty fun!
This meal is a family favorite simplified. We love chicken pot pie, but making (and waiting) for it is tough. So instead we threw everything into the Dutch-oven and let it do all of the work! It turned out creamy and oh so delicious! My kids savored every bite of it! I hope you will too.
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!
Yield: 6-8 servings
INGREDIENTS
- 2 tbsp. unsalted butter
- 1 lb. chicken breasts, filleted and seasoned with salt and pepper*
- 4 oz. crimini mushrooms, sliced (optional)
- ½ small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 4 c. low-sodium chicken broth
- 2 c. half and half
- 2 tsp. kosher sea salt
- 1 tsp. freshly ground pepper
- ½ tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. ground sage
- ¼ tsp. cayenne pepper
- ¼ tsp. paprika
- 8 oz. egg noodles or other pasta
- 1 c. frozen corn, thawed
- 1 c. frozen peas, thawed
- 2 tbsp. fresh parsley, roughly chopped
- Pie crust crumbles (optional)**
INSTRUCTIONS
Get the full instruction @ lifemadesimplebakes.com
