Main Courses
One-Pot Creamy Chicken Pot Pie Pasta
Command Cooking
Posted: December 3
Time: 30 minutes
Yield: 6 servings
Share
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.
