Chicken Pot Pie Pasta

It’s been a long time since I’ve had a pot pie. Pot pies are an ultimate comfort food with a rich creamy filling and buttery pie crust. It’s been years since I had one, but a craving hit me a few weeks ago, but I didn’t feel like making crust so I made this pasta version instead! This pasta dish was super simple and hearty, but didn’t feel nearly as heavy as a traditional pot pie with crust and potatoes mixed in. The best part of this recipe though? It all cooks in one pan!

Start off with sauteeing some carrots and onions in butter. Then you will mix in broth, egg noodles, white wine, chicken (I love to use rotisserie chicken for this), and seasonings. The noodles will cook up and absorb almost all of the broth. Stir in a bit of half and half at the end and a bit of Parm and it’s ready to be devoured!

Tips and suggestions:

• • I love adding a bit of white wine in this recipe. It adds a really nice flavor and the alcohol will cook off so it’s perfectly fine to serve to kids. You can also leave it out if you would prefer though.
  • I like to use Italian seasoning in this. If you don’t have it, you can add some dried rosemary and thyme.
  • Parmesan cheese isn’t typically used in pot pies, but since it’s a pasta dish, I think it works really well here!
  • Add a squeeze of some fresh lemon juice for extra flavor or in place of the wine if you don’t want to include the wine!
  • I like using egg noodles for this recipe, but you obviously use any type of pasta you have on hand!
  • Make sure the pan you use is large enough to fit all of the pasta once it cooks. I like to use a skillet that has a higher sides.

Print

Yield: 4 servings

Chicken Pot Pie Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Chicken Pot Pie Pasta - all the comfort of chicken pot pie in a delicious and simple one-pot pasta made with egg noodles and a light cream sauce!

Ingredients

• 2 tablespoons butter
• 1/2 cup finely diced yellow onion
• 1 cup sliced baby carrots
• 1 tablespoon all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup white wine (optional)
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 10 ounces medium egg noodles
• 2 cups diced rotisserie chicken
• 1 cup frozen peas
• 1/2 cup half and half
• 1/4 cup Parmesan cheese (optional)

Instructions

1. Melt the butter in a large skillet over medium heat. Add the onion and carrots and cook for about 4-5 minutes. Sprinkle in the flour and stir with the veggies. Pour in the broth, wine (if using), salt, Italian seasoning, egg noodles, and chicken. Stir together, lower heat to medium low, and cover.
2. Cook the pasta and chicken for about 10 minutes, stirring every few minutes. Stir in the peas. Cover and continue cooking another 5 minutes or until the pasta is cooked and almost all of the liquid is absorbed. Stir in the half and half and Parmesan (if using). Season with additional salt and pepper if desired. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 509Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 155mgSodium: 1097mgCarbohydrates: 35gFiber: 4gSugar: 6gProtein: 42g

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