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Chicken Pot Pie Pasta

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A comforting twist on the classic chicken pot pie transformed into a speedy pasta dish.

Ingredients

Scale
  • 12 oz egg noodles
  • 2 tbsp butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1½ cups frozen mixed vegetables, thawed
  • 1 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 cups cooked chicken breast, shredded
  • Salt and pepper, to taste
  • Optional: 2 tbsp fresh parsley, chopped

Instructions

  1. Cook the noodles according to package directions until al dente; then drain and set aside.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the diced onion, minced garlic, and thawed mixed vegetables, cooking until the onion becomes translucent (about 5 minutes).
  4. Season with dried thyme, salt, and pepper.
  5. Stir in the flour to create a roux.
  6. Pour in the chicken broth and heavy cream, bringing the sauce to a gentle simmer.
  7. Stir occasionally until the sauce thickens (about 5 minutes).
  8. Add the cooked noodles and shredded chicken, mixing until combined.
  9. Taste and adjust seasoning with salt and pepper.
  10. Garnish with chopped fresh parsley if desired and serve warm.

Notes

For a healthier option, swap heavy cream for coconut cream and use whole wheat noodles for added fiber.

Nutrition

Find it online: https://onebrit.com/chicken-pot-pie-pasta/