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One-Pot Creamy Chicken Pot Pie Pasta

Posted: December 3

Time: 30 minutes

Yield: 6 servings

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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!


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


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.

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