Description
This Chicken Pot Pie Pasta is a comforting, creamy dish that combines the classic flavors of chicken pot pie with hearty egg noodles. Loaded with tender chicken, mixed vegetables, and a rich, savory sauce made with butter, cream, and chicken broth, it’s a quick and satisfying dinner perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
Pasta
- 12 ounces egg noodles
Sauce and Vegetables
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
Protein and Seasoning
- 2 cups cooked chicken breast, shredded
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cook the Noodles: Boil the egg noodles according to the package directions until al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, minced garlic, and thawed mixed vegetables. Cook, stirring occasionally, until the onions become soft, about 5 minutes.
- Season the Vegetables: Sprinkle dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper over the vegetables. Stir well to combine the flavors.
- Create the Sauce: Stir in the all-purpose flour to coat the vegetables evenly, then slowly add the chicken broth and heavy cream. Bring the mixture to a gentle simmer while stirring constantly to avoid lumps.
- Thicken the Sauce: Continue cooking the sauce, stirring occasionally, until it thickens to a creamy consistency, about 5 minutes.
- Combine Pasta and Chicken: Add the cooked egg noodles and shredded chicken breast to the skillet. Stir thoroughly to combine all ingredients and heat through.
- Season to Taste and Serve: Adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley if desired, then serve warm.
Notes
- You can substitute frozen mixed vegetables with fresh diced carrots, peas, and corn.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make the dish gluten-free, use gluten-free flour and pasta alternatives.
- Fresh thyme can be used instead of dried for a more intense herb flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
