Description
A creamy, comforting twist on chicken pot pie using pasta instead of crust.
Ingredients
- 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, to taste
- Pepper, to taste
- Optional: 2 tbsp fresh parsley, chopped
Instructions
- Cook the noodles according to package directions until al dente, then drain and set aside.
- Melt butter in a large skillet over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables.
- Season with dried thyme, plus about ½ tsp salt and ¼ tsp pepper. Cook until onions are soft, about 5 minutes.
- Stir in the flour to coat the vegetables evenly.
- Pour in the chicken broth and heavy cream, bringing the sauce to a simmer.
- Continue stirring occasionally until the sauce thickens, roughly 5 minutes.
- Add the cooked noodles and shredded chicken to the skillet and stir until well combined. Taste and adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- You can make it ahead, but it’s best served fresh for optimal texture.
- Leftovers keep well in the fridge for up to 5 days; you may need to add a splash of extra liquid when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2.9 g
- Sodium: 419.5 mg
- Fat: 17.5 g
- Saturated Fat: 9.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 38.5 g
- Fiber: 2.7 g
- Protein: 19.4 g
- Cholesterol: 114.8 mg
