Creamy Chicken Pot Pie Pasta
A comforting and creamy pasta dish inspired by classic chicken pot pie, featuring tender chicken, vegetables, and egg noodles in a rich sauce.
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- 12 ounces egg noodles
- 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
- 2 cups cooked chicken breast shredded
- salt to taste
- pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Cook egg noodles as directed on the package, then drain them thoroughly.
- Melt butter in a large skillet over medium heat, then add diced onion, minced garlic, and thawed mixed vegetables.
- Season the vegetables with thyme, salt, and pepper, stirring well. Cook for about 5 minutes until the onions are soft.
- Stir in flour until the vegetables are coated, then add chicken broth and heavy cream, bringing the mixture to a simmer.
- Continue to stir occasionally for about 5 minutes until the sauce has thickened.
- Combine the cooked pasta and shredded chicken with the sauce and vegetables, stirring to mix everything. Season the mixture with additional salt and pepper to taste.
- Garnish the dish with fresh chopped parsley if desired before serving.
Notes
This recipe is a quick and satisfying meal, perfect for a weeknight dinner. For a richer flavor, use homemade chicken broth.