Description
This Chicken Pot Pie Pasta Recipe combines the creamy, cozy flavors of a classic pot pie with tender noodles in a single skillet. It’s rich, hearty, and ready in just 35 minutes — perfect for busy weeknights!
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 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
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add diced onion, minced garlic, and thawed mixed vegetables. Season with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally, until onions are soft.
3. Sprinkle flour over the vegetables and stir until coated. Gradually add chicken broth, stirring to prevent lumps. Add heavy cream and bring to a gentle simmer.
4. Cook sauce for 5 minutes until thickened. Add shredded chicken and cooked noodles. Toss until everything is evenly coated.
5. Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley if desired. Serve warm and enjoy!
Notes
Use rotisserie chicken for an easy shortcut.
For a lighter sauce, swap heavy cream for half-and-half or evaporated milk.
Add extra veggies like mushrooms or spinach for more nutrition.
Store leftovers in the fridge for up to 4 days and reheat with a splash of broth or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta, Comfort Food
- Method: One-Pot Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2.9
- Sodium: 419.5
- Fat: 17.5
- Saturated Fat: 9.7
- Unsaturated Fat: 7
- Trans Fat: 0.1
- Carbohydrates: 38.5
- Fiber: 2.7
- Protein: 19.4
- Cholesterol: 114.8