Name: Cheap & Lazy Meal: The Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz egg noodles (or any short pasta); 2 cups cooked, shredded chicken (rotisserie or leftover); 1 ½ cups frozen mixed vegetables (peas, carrots, and corn); 2 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 3 cups chicken broth; 1 cup heavy cream; ½ teaspoon dried thyme; Salt and black pepper, to taste; Fresh parsley for garnish (optional)

Description

This Chicken Pot Pie Pasta is the ultimate one-pan comfort food, combining tender chicken, hearty noodles, and a creamy, savory sauce with classic pot pie vegetables. It’s quick, easy, and perfect for a busy weeknight meal or a cozy dinner at home. With just one pot and simple ingredients, you’ll have a delicious and satisfying dish on the table in no time!

Ingredients

Scale

12 oz egg noodles (or any short pasta)
2 cups cooked, shredded chicken (rotisserie or leftover)
1 ½ cups frozen mixed vegetables (peas, carrots, and corn)
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream
½ teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley for garnish (optional)

Instructions

In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour evenly over the onion mixture, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, whisking until smooth.
Stir in the egg noodles and let the mixture simmer over medium-low heat. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the broth.
Add the shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and let cook for 3-4 minutes, until the chicken is heated through and the vegetables are tender.
Reduce the heat to low and pour in the heavy cream. Stir until the sauce thickens and coats the pasta. Season with thyme, salt, and black pepper to taste.
Remove from heat and garnish with fresh parsley if desired. Serve warm and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream.
Freezing: Freeze cooled pasta in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat with extra liquid to restore creaminess.
Customization: Add crispy fried onions, toasted breadcrumbs, or even a sprinkle of parmesan cheese for extra flavor and texture.
Pasta Tip: If using a pasta other than egg noodles, adjust the cooking time accordingly.

Prep Time: 10 minutes
Cook Time: 20 minutes