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Classic Chicken Pot Pie Pasta

This creamy and comforting pasta dish delivers all the classic flavors of a chicken pot pie without the effort of making a crust. It is a perfect weeknight meal that comes together in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 ounces egg noodles
  • 2 tablespoons butter
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 1/2 cups frozen mixed vegetables
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 cups cooked chicken breast
  • salt
  • pepper
  • 2 tablespoons fresh parsley

Method
 

Instructions
  1. Cook the egg noodles according to the package directions until al dente, then drain and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables to the skillet.
  3. Season the vegetables with the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions are soft, about 5 minutes.
  4. Stir in the flour until the vegetables are evenly coated. Pour in the chicken broth and heavy cream and bring the mixture to a simmer.
  5. Continue cooking, stirring occasionally, for about 5 minutes or until the sauce has thickened to your liking.
  6. Add the cooked shredded chicken and the drained noodles to the skillet. Stir to combine and heat through. Season with additional salt and pepper to taste.
  7. Garnish with fresh chopped parsley and serve immediately.

Notes

Leftovers can be kept in the fridge for up to five days. When reheating, you may need to add a splash of milk or broth to loosen the sauce. For a lighter version, substitute heavy cream with half & half.