Instructions

• Step 1: Cook the Noodles - Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
• Step 2: Sauté the Vegetables - In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
• Step 3: Create the Sauce - Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for another minute to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the garlic powder, poultry seasoning, salt, and pepper. Allow the mixture to simmer for a few minutes until it thickens.
• Step 4: Add Cream and Chicken - Pour in the heavy cream and stir until fully incorporated. Then, add the shredded chicken, frozen peas, and frozen corn. Cook for another 5 minutes, allowing everything to heat through and blend together beautifully.
• Step 5: Combine with Noodles - Add the cooked egg noodles to the skillet and gently fold everything together until the noodles are evenly coated in the creamy mixture. If it seems too thick, you can add a splash more of chicken broth to loosen it up.
• Step 6: Finishing Touches - Finally, sprinkle the Parmesan cheese over the top, mixing it in until melted and creamy. Taste and adjust seasoning if needed. Serve hot and enjoy the flavors of your Chicken Pot Pie Noodles!