{Inside Out} Chicken Pot Pie

Chicken Pot Pie

Ah! I blink and it’s been weeks since my last post and the recipes and photos are piling up! Not sure I can even blame it on my tiny human, he’s become so easy that he can’t really be the culprit of my inability to get anything done. My inability to balance life and my compulsive need to overcommit? Ok- fine, that might it. This recipe has been appearing on a weekly basis here at the Sweeter Thing house. Go figure, it was born out of laziness. When I was HUGE pregnant with Isaac I had a hankering for chicken pot pie but was way too lazy to make a crust (yes, I’m aware they sell them at the store but that would have required waddling my very large body to the car, parking, going into the store, waddling to the refrigerator section at the BACK of the store, waddling to the checkout, paying, and waddling back to the car…..I’m tired just thinking about it). I happened to have a bag of egg noodles in the pantry and thought “who needs a crust?”. So I just made the filling, boiled the noodles, and tossed them together. Viola- a new favorite! Comfort food at its best!

I start with the chicken, carrots, and broth from My Favorite Method for Cooking Chicken . If you’re not starting from this point, you basically needs 2 heaping cups of cooked chicken, chicken broth, carrots, onion, and peas.


In a LARGE skillet, melt a bunch of butter. Ok, in all fairness I quadrupled this recipe because this makes excellent leftovers and I was also cooking for another family. It’s normally like 4 tablespoons of butter.


Add your veggies (except the carrots if you took from the broth, they are already cooked). Cook until your veggies are tender, carrots take the longest to cook so you may want to add them first and cook them for a couple minutes before adding the peas and onion. When your veggies are tender, add some salt and flour and cook for just a minute, stirring the whole time.


Add the chicken broth and stir for a minute or so until it thickens slightly. Add you chicken and cooked carrots (unless you cooked all the veggies together). Stir to combine.


Add 1/2 cup parmesan cheese, this really brings this dish together so don’t leave it out. Stir that goodness right in.


While you were doing all this, you were also cooking your egg noodles, right? I had half a bag from my favorite Amish bulk foods store in Illinois and half a bag of wide egg noodles. You guessed it, I just tossed them all in. It doesn’t matter.


Drain your noodles and toss them into your chicken mixture. Enjoy hot with some kind of fabulous bread on the side. Finish with pie. Always finish with pie. Duh.


Next week I’ll be guest posting homemade marshmallows and homemade hot cocoa mix on chuckandwelly.com. This Blog’s author, Cassy, is hilarious and has some fabulous recipes and stories to go with them. Go check her out. 

{Inside Out} Chicken Pot Pie

Recipe adapted from Martha Stewart 


  • 2 heaping cups of cooked chicken, chopped or shredded
  • 4 tablespoons butter
  • 1 cup chopped onion
  • 2/3 cup frozen peas
  • 2/3 cup chopped carrot (1 carrot)
  • 1 teaspoon coarse salt
  • 4 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • 8 ounces egg noodles, cooked and drained


  • Melt the butter in a large skillet. Add the onion, peas, and carrots and cook until veggies are tender.
  • Add salt and flour and stir for 1 minute
  • Add the chicken broth and stir for a couple minutes until slightly thickened. Add the chicken.
  • Stir in the parmesan cheese.
  • Stir in the cooked egg noodles. Enjoy!