Chicken Pot Pie Pasta

This comforting dish combines the creamy goodness of chicken pot pie with the heartiness of pasta, making it a family favorite.

Ingredients:

12 ounces egg noodles

2 tablespoons butter

1 large yellow onion, diced

3 cloves garlic, minced

1½ cups frozen mixed vegetables (e.g., peas, carrots, corn)

1 teaspoon dried thyme

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

2 cups cooked chicken breast, shredded

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped (optional)

Directions:

Cook the Pasta:

 

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

Sauté Aromatics:

 

In a large skillet, melt the butter over medium heat.

Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

Add Vegetables and Seasoning:

 

Stir in the frozen mixed vegetables and dried thyme, cooking for an additional 2-3 minutes.

Make the Sauce:

 

Sprinkle the flour over the mixture, stirring continuously to create a roux.

Gradually pour in the chicken broth, whisking to prevent lumps.

Add the heavy cream, stirring until the sauce thickens, approximately 5 minutes.

Combine and Serve:

 

Add the shredded chicken and cooked pasta to the skillet, mixing until well combined and heated through.

Season with salt and pepper to taste.

Garnish with chopped fresh parsley, if desired.

Enjoy this hearty and flavorful meal with your loved ones!