Description
Indulge in the ultimate comfort food with our Chicken Pot Pie Pasta Recipe, a delightful fusion that combines the creamy goodness of a traditional pot pie with the convenience of pasta. This recipe features tender shredded chicken, soft egg noodles, and vibrant mixed vegetables enveloped in a rich, savory broth. Ideal for busy weeknights or family gatherings, this dish will quickly become a staple in your home. Enjoy the warmth and heartiness of this comforting meal without the hassle of pie crusts!
Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 1 cup thawed frozen mixed vegetables
- 1 cup low-sodium chicken broth
- 1 can cream of chicken soup (condensed)
- ½ cup cold milk
- 8 oz uncooked egg noodles
- Optional: fresh chopped parsley
- Optional: grated cheddar cheese
Instructions
- Cook egg noodles in a large pot of salted boiling water until al dente. Drain and set aside.
- In a mixing bowl, combine cream of chicken soup and cold milk; whisk until smooth.
- In the same large pot, mix cooked chicken, thawed vegetables, chicken broth, and prepared sauce until well combined.
- Gently fold in cooked egg noodles until evenly distributed.
- For an optional baked version, preheat oven to 350°F (175°C), transfer mixture to a baking dish, top with cheese if desired, and bake for 20-25 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg