Creamy Chicken Pot Pie Pasta Recipe- easy dinner meal for the family. Crowd pleaser! Comfort meal idea that kids love. Alternative to a traditional chicken pot pie. Easy simple Chicken pot pie noodles dish. Unique dinner idea.

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Creamy Chicken Pot Pie Pasta Recipe

• Author: Chef Mia

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Ingredients

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• 3 cups cooked shredded chicken
• 8 ounces wide egg noodles
• 2 tablespoons butter
• 1 medium onion diced
• 2 celery stalks diced
• 2 carrots peeled and diced
• 3 cloves garlic minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 ½ cups heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley

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Instructions

1. Cook the egg noodles in a large pot of salted water according to package instruc ons un l al dente.
2. Drain and set aside.
3. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, un l the vegetables are tender, about 8-10 minutes.
4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
6. Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Add the thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
7. Stir in the shredded chicken, peas, and corn. Cook until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
8. Add the cooked egg noodles to the skillet and toss gently to combine with the chicken and vegetable mixture.
9. Remove the skillet from heat and stir in the grated Parmesan cheese and fresh parsley until well incorporated.
10. Serve and enjoy!

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Easy homemade chicken pot pie casserole is a comforting weeknight dinner that uses simple ingredients like chicken, vegetables, and creamy sauce. Perfect for using a slow cooker or making ahead for busy days. Save this easy comfort food recipe for your next cozy meal!

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• Author: Chef Mia

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Instructions

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This Classic Chicken Pot Pie Pasta is pure comfort food with an easy twist! It’s creamy, hearty, and perfect for cozy family dinners when you want something simple but extra tasty.

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Quick Chicken Pot Pie Pasta

• Author: Chef Mia

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Description

Delicious Quick Chicken Pot Pie Pasta recipe with step-by-step instructions.

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Ingredients

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• 12 oz frozen vegetables (I use Birds Eye mixed vegetables)
• 1/2 yellow onion (diced into 1/2-inch pieces)
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 boneless, skinless chicken breasts (cut into 1-inch chunks)
• Salt and black pepper
• 1 tbsp garlic (freshly minced for best flavor)
• 1 tbsp chicken bouillon
• 1/2 tsp paprika

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Instructions

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain and set aside until ready to use.
2. In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
3. When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant. I like to add the garlic at this stage to prevent it from burning and to maximize its flavor.
4. Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.
5. Add the drained egg noodles (from Step 1) to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!

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