Chicken Pot Pie Pasta Recipe

This Chicken Pot Pie Pasta combines the comforting flavors of a classic chicken pot pie with the ease and heartiness of pasta. Creamy, cheesy, and loaded with tender chicken, mixed vegetables, and savory herbs, this dish is a one-pot wonder that’s perfect for busy weeknights or cozy dinners.

Serves: 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 12 ounces egg noodles
• 2 tablespoons butter
• 1 large yellow onion , diced
• 3 cloves garlic , minced
• 1 ½ cups frozen mixed vegetables , thawed (such as peas, carrots, and corn)
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken breast , shredded
• Salt , to taste
• Pepper , to taste
• Optional : 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Step 1: Cook the Egg Noodles

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

Step 2: Sauté the Aromatics

1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and sauté for 3-4 minutes , or until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute , until fragrant.

Step 3: Add Vegetables and Thyme

1. Add the thawed frozen vegetables and dried thyme to the skillet. Cook for 3-4 minutes , stirring occasionally, until the vegetables are heated through.

Step 4: Make the Sauce

1. Sprinkle the flour over the vegetable mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
2. Gradually whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly (about 3-5 minutes ).

Step 5: Combine Ingredients

1. Stir in the shredded cooked chicken and cooked egg noodles. Mix well to combine and coat everything in the creamy sauce.
2. Season with salt and pepper to taste. If desired, add a pinch of additional thyme or herbs for extra flavor.

Step 6: Garnish and Serve

1. Remove from heat and garnish with fresh chopped parsley, if using.
2. Serve warm as a hearty one-pot meal. Pair with crusty bread or a side salad for a complete dinner.

Tips for Success:

• Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken for the shredded chicken.
• Add cheese: Stir in 1/2 cup of shredded cheddar or Parmesan cheese for an extra creamy and indulgent twist.
• Make it gluten-free: Substitute egg noodles with gluten-free pasta and use a gluten-free flour blend.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.

Nutritional Information (per serving, serves 6):

• Calories: ~450
• Protein: ~25g
• Carbohydrates: ~35g
• Fat: ~25g

Enjoy this Chicken Pot Pie Pasta as a comforting, creamy, and flavorful dish that brings together the best of both worlds—classic chicken pot pie and satisfying pasta. It’s quick, easy, and sure to become a family favorite!