Chicken Pot Pie
This Chicken Pot Pie recipe, made with noodles instead of crust, is a transformation from your traditional pot pie. Try this delicious weekly meal now!
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Ingredients
| 2 cups | No Yolks Dumplings |
| 2 medium | carrots, finely chopped |
| 2 small | red potatoes, unpeeled, cut into ½-inch dice |
| 1 Tbsp | vegetable oil |
| 2 cups | baby portabella mushrooms, thinly sliced |
| 1 large | shallot, minced |
| 4 each | boneless skinless chicken thighs, cut into chunks |
| 1/4 cup | flour |
| 1/2 tsp | salt, divided |
| 1/2 tsp | ground black pepper, divided |
| 1 cup | chicken broth |
| 1/4 tsp | dried thyme leaves, crushed |
Directions
- Prepare noodles according to package directions.
- Place the carrots and potatoes in a small pot with water to cover. Cook over high heat for 15 minutes or until vegetables are tender. Drain and set aside.
- Meanwhile, heat vegetable oil in large nonstick skillet over medium heat. Add mushrooms and shallot. Cook for 3 to 5 minutes, stirring frequently, or until shallot is tender.
- Place chicken in a resealable bag. Add flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shake well to coat chicken with flour.
- Scoop mushrooms out of skillet and set aside. Add chicken chunks to skillet. Brown on both sides over medium heat, about 1 to 2 minutes per side. Add chicken broth.
- Scrape up browned bits in bottom of skillet. Return mushrooms to skillet. Add carrots and potatoes. Add thyme, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low. Simmer for 5 minutes, stirring occasionally until broth is slightly thickened.
- Spoon chicken mixture into large shallow baking dish (a deep pie dish about 10 inches in diameter works well). Arrange noodles in a wide ring over the chicken. Bake in preheated 350-degree oven for 15 to 20 minutes or until the noodles are lightly browned and the dish is bubbling.
