Description
A comforting and hearty Chicken Pot Pie Pasta that combines tender shredded chicken, wide egg noodles, and a creamy vegetable sauce seasoned with thyme and sage. This easy skillet meal mimics the flavors of traditional chicken pot pie in a quick, satisfying pasta dish perfect for family dinners.
Ingredients
Units
Scale
Protein and Pasta
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
Vegetables
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Dairy and Fats
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Dry Ingredients and Seasonings
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Noodles: Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Create Roux: Sprinkle the flour over the vegetables and stir to combine thoroughly. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the chicken is heated through and the vegetables are tender, about 3-4 minutes.
- Toss with Noodles: Add the cooked egg noodles to the skillet and gently toss to combine with the creamy chicken and vegetable mixture.
- Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley until evenly distributed. Serve warm and enjoy!
Notes
- This dish can be made ahead and reheated; add a splash of chicken broth when reheating to loosen the sauce if it thickens too much.
- For a lower-fat version, substitute half-and-half for heavy cream.
- Use fresh herbs if available for a brighter flavor.
- The dish can be enhanced with a crunchy topping of breadcrumbs and cheese, broiled briefly if you prefer a baked pot pie texture.
