Creamy Chicken Pot Pie Noodles

Creamy Chicken Pot Pie Noodles

Ingredients

2 cups cooked chicken, shredded
2 cups egg noodles
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
1 cup carrots, sliced
1 cup frozen peas
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and sliced carrots to the skillet. Cook for another 3-4 minutes until the carrots are slightly tender.
Stir in the all-purpose flour and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth and milk. Continue to cook, stirring frequently, until the mixture thickens.
Add the shredded chicken, frozen peas, dried thyme, salt, and pepper to the skillet. Cook until heated through.
Stir in the cooked egg noodles and mix until well combined.
Garnish with chopped fresh parsley before serving.