Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is a creamy, cozy twist on a classic comfort food. With tender chicken, vegetables, and noodles in a rich sauce, it's everything you love about chicken pot pie—no crust required!
Equipment
- Large Skillet
- Pot for Pasta
- Whisk
Ingredients
Main Ingredients
- 3 cups cooked chicken shredded or chopped
- 12 oz egg noodles or short pasta
- 2 cups frozen mixed vegetables peas, carrots, corn
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 small onion diced
- 1 tsp garlic powder
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onions and cook until translucent. Sprinkle in flour and stir for 1 minute to form a roux.
- Slowly whisk in chicken broth and milk. Simmer until thickened, stirring constantly.
- Stir in garlic powder, thyme, salt, and pepper. Add frozen vegetables and cook for 5 minutes.
- Fold in cooked chicken and drained pasta. Stir until evenly coated in the sauce.
- Simmer for 3–5 more minutes, then serve hot. Optional: garnish with fresh parsley.
Notes
For a baked version, transfer to a casserole dish, top with breadcrumbs, and bake at 375°F for 20 minutes. Use turkey for a holiday twist or swap cream for evaporated milk to lighten it up. Freezes well and reheats beautifully with a splash of broth or milk.
Nutrition
Calories: 480kcalCarbohydrates: 38gProtein: 28gFat: 24gSaturated Fat: 10gCholesterol: 95mgSodium: 680mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 3200IUVitamin C: 10mgCalcium: 120mgIron: 3.4mg
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