Chicken Pot Pie Pasta Will Be Your New Favorite Creamy Comfort Food

So many of us absolutely love chicken pot pie, but making it from scratch is a bit more work than heating up a frozen one. This version uses pasta and requires little preparation. It's comfort food at it's best, with no fussy crust preparation required, and the entire dish cooks in just over 30 minutes.

Chicken pot pie pastaPhoto byRichelleg

The dish's onion and garlic give it a hearty depth of flavor beyond the stale gravy you get in a frozen meal. However, if you want something with a little more bite, you could also mix in red pepper flakes or a few dashes of your favorite hot sauce when you add the thyme.

You could substitute a few ingredients if you'd like. You could use half & half instead of heavy cream, as well as whole milk. Any type of cooked chicken will work in place of chicken breast, as long as you have enough on hand. You want this pot pie pasta to be full of chicken flavor.

You could even smoke this dish on a smoker!

Chicken pot pie pastaPhoto byRichelleg

Recipe for Chicken Pot Pie Pasta

The comfort food classic chicken pot pie has just gotten cozier with the addition of this pasta version.

Ingredients:

• Egg noodles, 12 ounces (one bag)
• Two tablespoons of butter
• One large, diced yellow sweet onion
• Three minced garlic cloves
• 1 ½ cups thawed frozen mixed vegetables
• 1 tsp. of dried thyme
• Two tablespoons of flour (all-purpose)
• One cup of chicken broth
• One cup of heavy cream
• Two to three cups of cooked, shredded chicken breast
• salt, pepper to taste
• Parsley for garnish

Chicken pot pie pasta using spiral noodlesPhoto byRichelleg

Directions:

• After cooking the noodles as directed on the package, drain them.
• In a large skillet over medium heat, melt the butter. To the skillet, add the mixed vegetables, onion, and garlic. (Optional: Wait to add all of the onion for a nice added crunch.)
• Stir in the ½ teaspoon of salt and ¼ teaspoon of pepper, and season the veggies with the thyme. Simmer the veggies for about 3 minutes, or until the onions are tender.
• Add flour and stir until the vegetables are well coated. Add heavy cream and chicken broth to the veggies. Cook on a simmer for about five minutes, until the sauce has thickened.
• Stir together the cooked pasta and chicken with the veggies. Add the rest of the onion if you held some back. Add salt and pepper to taste.
• If desired, garnish with fresh parsley. Serve hot and enjoy!