Creamy Pot Pie Chicken and Noodles

Ingredients

• 11 lb chicken breasts(454g)
• 21 teaspoon salt(6g)
• 31 teaspoon black pepper(2g)
• 41.5 teaspoon garlic powder(4.5g)
• 53 tablespoon butter(42g)
• 63 tablespoon flour(24g)
• 72 cup chicken broth(480g)
• 80.5 teaspoon oregano(0.5g)
• 90.5 teaspoon thyme(0.5g)
• 101 teaspoon paprika(2g)
• 111 teaspoon onion powder(2.5g)
• 1212 oz frozen mixed vegetables(340g)
• 1310 oz egg noodles(284g)
• 140.5 cup heavy cream(120g)
• 152 tablespoon fresh parsley(8g)

Instructions

1. 1Cut chicken breasts in half lengthwise to make them thinner. Season with some salt, pepper, and garlic powder.
2. 2Heat a large skillet over medium heat. Add butter and flour, stirring to make a roux.
3. 3Slowly add chicken broth, stirring constantly until smooth and thickened.
4. 4Add 0.5 teaspoon each of salt, pepper, oregano, and thyme, and 1 teaspoon each of paprika, onion powder, and garlic powder. Stir well.
5. 5Add frozen mixed vegetables and seasoned chicken breasts to the skillet. Make sure chicken is covered in the gravy.
6. 6Cover with a lid, reduce heat to medium-low, and cook for 12-15 minutes or until chicken reaches an internal temperature of 165°F (74°C).
7. 7Meanwhile, cook egg noodles according to package directions. Drain and set aside.
8. 8Remove chicken from skillet, shred or chop into cubes, then return to the skillet.
9. 9Stir in heavy cream and cooked egg noodles. Mix until everything is well combined and heated through.
10. 10Garnish with fresh parsley and serve.