Description
This Chicken Pot Pie Pasta recipe is a comforting, creamy dish that combines tender shredded chicken, mixed vegetables, and egg noodles in a rich, savory sauce inspired by traditional chicken pot pie flavors. Ready in just 35 minutes, it’s a perfect weeknight meal that delivers all the warmth of a pot pie without the fuss of pie crust.
Ingredients
Scale
Dry Ingredients
- 12 ounces egg noodles
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
Produce
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables, thawed
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
Protein
- 2 cups cooked chicken breast, shredded
Liquids
- 1 cup chicken broth
Instructions
- Cook the noodles: Prepare the egg noodles according to the package instructions, then drain and set aside.
- Sauté vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, and thawed mixed vegetables to the skillet.
- Season and cook: Sprinkle the vegetables with dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Stir well to combine and cook until the onions become soft and translucent, about 5 minutes.
- Add flour: Stir the all-purpose flour into the vegetable mixture, making sure the vegetables are thoroughly coated to help thicken the sauce.
- Add liquids and simmer: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, continuously stirring to prevent lumps.
- Thicken the sauce: Continue to stir occasionally as the sauce thickens, which should take about 5 minutes.
- Combine pasta and chicken: Add the cooked egg noodles and shredded chicken breast to the skillet. Stir until everything is evenly coated in the creamy sauce.
- Final seasoning: Taste the mixture and adjust seasoning with additional salt and pepper as needed.
- Serve and garnish: Optionally, garnish the dish with fresh parsley before serving for a bright, fresh touch.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables such as carrots, peas, and corn for a fresher taste.
- Use rotisserie chicken or leftover cooked chicken to save time.
- If you prefer a thicker sauce, add a little more flour to the vegetable mixture or reduce the liquid slightly.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
- This recipe is great for meal prep and reheats well in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
