Chicken Pot Pie Pasta: A Creamy Comfort Food Twist
A cozy, hearty pasta dish combining tender shredded chicken, egg noodles, and a rich, velvety sauce infused with chicken broth, thyme, and vegetables. Quick to make and perfect for satisfying comfort food cravings on a weeknight or as a freezer-friendly meal.
Servings: 4 servings
Calories: 340kcal
Ingredients
- 12 oz egg noodles
- 2 cups cooked shredded chicken
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas & carrots
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add egg noodles and cook 4-5 minutes until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Add onion and garlic; cook 4-5 minutes until softened.
- Pour in chicken broth, milk/cream, and cream of chicken soup. Whisk until smooth, add thyme, salt, and pepper, then simmer.
- Stir in shredded chicken and frozen peas/carrots. Simmer 5-7 minutes until vegetables soften and flavors meld.
- Add cooked noodles to the skillet, stirring gently to coat. Warm for 2-3 minutes.
- Remove from heat and garnish with parsley if desired. Serve warm.
Notes
Rotisserie chicken or homemade shredded chicken adds depth. Avoid overcooking noodles to preserve texture. Serve with crusty bread for a heartier meal. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.