Swap pie crust for pasta and voila! You’ll have yummy One-Pot Creamy Chicken Pot Pie Pasta. All your favorite flavors of chicken pot pie—tender chicken, mixed veggies, creamy sauce—are now served over a bed of buttery egg noodles. One-Pot Creamy Chicken Pot Pie is savory and hearty, and will leave you feeling satisfied!
Ingredients
- 1 (32 ounce) carton chicken broth
- 4 1/4 cups wide egg noodles
- 2 cups chicken, shredded and cooked
- 2 cups frozen mixed vegetables
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup half-and-half
- 2 tablespoons Italian flat-leaf parsley, optional, chopped
Directions
Step 1 –In a medium-sized Dutch oven on the stove-top over medium-high heat, add together the chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt, and the pepper. The ingredients should be sitting on top of the liquid.
Step 2 –Heat the liquid to a boil.
Step 3 –Reduce the boil to medium heat, letting it simmer uncovered, making sure to stir occasionally, until the liquid mixture is absorbed by the pasta and the pasta is tender, about 8-10 minutes.
Step 4 –Stir in the half-and-half cream and continue to cook until it is completely heated through, about 1-2 minutes. Garnish with the parsley and serve.
