Description

This Chicken Pot Pie Pasta combines all the cozy, comforting flavors of a classic pot pie with the speed and simplicity of a hearty pasta dish. Tender egg noodles are tossed in a rich, creamy sauce with juicy shredded chicken, mixed vegetables, and aromatic thyme, creating a satisfying one-pan meal that’s perfect for busy weeknights or family dinners.

Ingredients

Scale

Pasta

12 oz egg noodles

Sauce & Vegetables

2 tbsp butter
1 large yellow onion, diced
3 cloves garlic, minced
1 ½ cups frozen mixed vegetables, thawed
1 tsp dried thyme
Salt, to taste (about ½ tsp)
Pepper, to taste (about ¼ tsp)

Thickener & Liquids

2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream

Chicken & Garnish

2 cups cooked chicken breast, shredded
Optional: 2 tbsp fresh parsley, chopped

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Instructions

Cook the Noodles: Bring a pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain noodles and set aside.
Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, minced garlic, and thawed mixed vegetables. Stir in dried thyme, salt, and pepper. Sauté until onions are soft and fragrant, about 5 minutes.
Add the Thickener: Sprinkle the flour over the sautéed vegetables, stirring well to coat everything evenly and cook off the raw flour taste for about 1 minute.
Create the Creamy Sauce: Gradually pour in the chicken broth and heavy cream while stirring continuously. Bring the mixture to a low simmer, allowing the sauce to thicken, about 5 minutes. Stir occasionally to prevent sticking.
Combine Everything: Add the drained egg noodles and shredded cooked chicken to the skillet. Gently toss until everything is thoroughly mixed and heated through. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish and Serve: Remove skillet from heat and garnish with fresh chopped parsley, if desired. Serve immediately while creamy and hot. Store leftovers in the refrigerator for up to 5 days, and reheat with a splash of broth or cream to loosen the sauce if needed.

Notes

For extra flavor, use rotisserie chicken or leftover roasted chicken.
You can swap heavy cream for half-and-half for a lighter version.
Add sautéed mushrooms or celery for more depth of flavor.
This dish works with other short pasta shapes, like rotini or penne.
Gluten-free noodles and flour can be substituted to make the recipe gluten free.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main-course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 390
Sugar: 4g
Sodium: 480mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 23g
Cholesterol: 85mg