Chicken Pot Pie Pasta
This chicken pot pie pasta recipe is cozy comfort food that the whole family will love. Creamy chicken and noodles combined with mixed vegetables, this is an easy dinner idea that is sure to be a winner.
Servings: 6
Ingredients
- 2 cups cooked chicken, shredded or diced (I am using rotisserie chicken.)
- 2 tablespoon unsalted butter
- ½ cup diced celery
- ½ cup diced onion
- 1 clove garlic
- ¼ cup all purpose flour
- 2 cups chicken broth
- 1 ½ cups half and half
- ¼ teaspoon poultry seasoning
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (10 ounce) frozen mixed vegetables
- 1 (12 ounce) egg noodles
Instructions
- Melt butter in a large pot or dutch oven over medium heat.
- Stir in the diced onions and celery. Cook for 4-5 minutes or until softened.
- Whisk in the flour and whisk until the flour combines with the butter and vegetables.
- Whisk in the chicken broth, half and half, poultry seasoning, salt, and pepper. Keep whisking and bring the mixture to a low boil.
- Let cook for 5-6 minutes or it starts to slightly thicken. Make sure to whisk.
- While that is cooking, boil the egg noodles according to the package directions.
- Add the chicken and mixed vegetables to the mixture and stir to combine.
- Mix in the drained, cooked noodles.
- Serve warm and enjoy.
Notes
- Use rotisserie chicken to make it even faster. You can use any chicken you have on hand, just make sure it is cooked, shredded or diced into small pieces.
- Cook the pasta al dente. This will help the noodles stay together.
Nutrition
Calories: 221kcal | Carbohydrates: 9g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 461mg | Potassium: 231mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg