Chicken Pot Pie Pasta Recipe

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Hello my food-loving friends! It’s Jeviko here, bubbling over with excitement to share my simple yet scrumptious creamy chicken pot pie pasta recipe. This cozy, hearty dish has become a regular on our dinner table because it comes together in a jiffy, uses pantry staples I keep on hand, and satisfies our cravings for classic chicken pot pie flavors without the fuss. I reimagined the best parts – juicy chicken, carrots, peas and a luscious homemade cream sauce – then tossed them with pasta for the ultimate comfort food mashup. Each comforting bite feels like a big, warm hug. My partner and kids can’t get enough of this recipe. I know it will quickly become a favorite for your family too!

Let’s get cooking, shall we? But first, the need-to-know details:

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1⁄4 cup all-purpose flour
• 11⁄2 cups low-sodium chicken broth
• 1 cup whole milk
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 large carrot, peeled and diced
• 8 ounces wide egg noodles
• 1⁄4 cup parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
2. Whisk in the flour and cook for 2 minutes to prevent a pasty sauce. Gradually whisk in the broth and milk. Bring to a gentle simmer, stirring often, until thickened, about 5-10 minutes.
3. Add the cooked chicken, carrots and peas to the sauce. Cook for 3-5 minutes until the carrots are just tender.
4. Meanwhile, cook the egg noodles according to package directions until al dente. Drain well.
5. Add the cooked noodles to the chicken veggie sauce. Gently toss to coat.
6. Remove from heat. Stir in the parsley. Season with salt and pepper to taste.
7. Serve warm right away so the noodles don’t overcook. Enjoy this one-pot creamy comfort!

CookingTips:

• For a thicker sauce, use a bit more flour. For thinner, add more milk.
• Shred or dice the chicken into small pieces for even distribution.
• Cook pasta very al dente so it doesn’t get mushy when combined with sauce.
• Allow cooked noodles to cool slightly before adding to prevent overcooking.

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