Quick Chicken Pot Pie Pasta
A creamy and comforting pasta dish that captures all the flavors of classic chicken pot pie in a fraction of the time. Perfect for a weeknight meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound rotisserie chicken shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 0.5 cup celery chopped
- 0.5 cup onion chopped
- 2 tablespoon butter
- 0.5 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 0.25 cup heavy cream
- 8 ounces egg noodles cooked according to package directions
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper freshly ground
- 0.5 teaspoon salt
Instructions
Preparation Steps
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, then the milk and heavy cream. Bring to a simmer, stirring until thickened.
- Add the shredded chicken, frozen peas, frozen carrots, thyme, salt, and pepper. Stir to combine and heat through, about 5-7 minutes.
- Gently stir in the cooked egg noodles.
- Serve immediately.
Notes
For an extra touch, you can add a pinch of nutmeg to the sauce. This dish is also delicious with a sprinkle of fresh parsley on top before serving.