I like this one because you get the “comfort” without the crust. It’s a chicken pot pie in a “hamburger helper” format that takes less time to prepare. I have not modified the recipe I found online but note that it contains one of my personal recipe pet peeves – the “afterthought ingredient”. In this case, the last ingredient is chicken, which I guess was magically cooked off stage before the cooking show started. Anyway, unless you are buying pre-cooked chicken, you’ll need to do that part ahead. Personally I start with the chicken then onions and so on.

Ingredients

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots, thawed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 1/2 cups cooked chicken breast, cut into small cubes

Instructions

1. Cook noodles al dente, according to package directions.
2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
3. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
4. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.