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!

It FINALLY feels like fall! This cozy one-pot meal is exactly what I want to eat for the next two four months or until spring is here. Tell me I’m not alone. There’s something about a warm hearty meal that screams autumn (and winter) to me. We’re on the same page, right? Good, because this dish will quickly become a favorite, it already has over here.

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)**

Directions

1. In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.