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:
- 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.
- 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.
- Add the cooked chicken, carrots and peas to the sauce. Cook for 3-5 minutes until the carrots are just tender.
- Meanwhile, cook the egg noodles according to package directions until al dente. Drain well.
- Add the cooked noodles to the chicken veggie sauce. Gently toss to coat.
- Remove from heat. Stir in the parsley. Season with salt and pepper to taste.
- 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.
