Creamy chicken pot pie noodles made in one pot with tender chicken, veggies, and egg noodles.

2 tbsp unsalted butter

1 lb chicken breasts (filleted)

4 oz crimini mushrooms (optional)

1/2 small yellow onion, diced

2 stalks celery, diced

2 carrots, diced

4 cloves garlic, minced

4 cups low-sodium chicken broth

2 cups half and half

2 tsp kosher salt

1 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp ground sage

1/4 tsp cayenne pepper

1/4 tsp paprika

8 oz egg noodles

1 cup frozen corn, thawed

1 cup frozen peas, thawed

2 tbsp fresh parsley, chopped

Pie crust crumbles (optional)

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1. Cook chicken in butter until golden and nearly done; remove and rest.

2. Sauté mushrooms, onion, celery, and carrots until tender; add garlic.

3. Add broth and half-and-half; bring to a boil.

4. Return chopped chicken and add seasonings.

5. Add noodles and simmer until tender.

6. Stir in corn, peas, and parsley; cook until sauce thickens.

Stir often once noodles are added.

Sauce thickens as it cools; add a splash of broth when reheating.