Description
A comforting dish that combines the flavors of chicken pot pie with pasta, featuring a creamy sauce and tender egg noodles.
Ingredients
Scale
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the egg noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion and minced garlic, season with thyme, salt, and pepper, and cook until softened, about 5 minutes.
- Sprinkle flour over the softened vegetables, stir to coat, then gradually add chicken broth and heavy cream. Cook until thickened, about 5 minutes.
- Stir in the cooked egg noodles and shredded chicken. Mix well until fully combined and season to taste. Garnish with fresh parsley if desired.
Notes
Serve hot, preferably with a side salad or warm crusty bread. Can be refrigerated for up to three days. Consider using rotisserie chicken for a quicker option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken pot pie, pasta, comfort food, creamy pasta, weeknight dinner