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Chicken Pot Pie Pasta Noodles

Posted by Emily Pham on

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Chicken Pot Pie Pasta Noodles

Print Recipe
Course Main Dish
Cuisine American
Servings 3 People

Ingredients
  

  • 2 1/2 Cups Cooked Rotisserie Chicken Breast Shredded - White Meat Only

Boil The Noodles:

  • 12 Oz Extra Wide Egg Noodles
  • 1 Tablespoon Salt

Saute The Vegetables:

  • 4 Tablespoons Butter
  • 4 Cloves Garlic ( Chopped )
  • 1/3 Cup Chopped Onions
  • 1/2 Cup Diced Celery ( 1 Celery Stalk )
  • 1 Cup Frozen Peas & Carrots Mix ( Thawed )
  • 1/2 Cup Canned Sweet Corn ( Drained )
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper

Add To The Pan:

  • 3 Tablespoons All Purpose Flour
  • 2 Cups Chicken Broth
  • 2 Cups Heavy Whipping Cream
  • 1 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • Sprinkle Of Dried Thyme Leaves ( Optional )

Serve With:

  • Tabasco ( Optional )

Instructions
 

  • Shred the cooked chicken breasts.
  • Prepare the veggies. Chop the garlic, chop the onion, dice the celery, drain the canned corn and thaw the frozen peas and carrots.
  • Boil the noodles. Fill a large pot with water and add 1 tablespoon of salt. Bring to a boil and add the noodles. Cook the noodles al dente for 9 minutes. Do not rinse. Drain and set aside.
  • In a large pan over medium heat, melt 4 tablespoons of butter.
  • Add the garlic, onions, celery, corn, peas and carrots to the pan.
  • Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook the veggies for about 4-5 minutes or until the celery is tender.
  • Then stir in 3 tablespoons of flour and immediately reduce the heat to low. Cook the flour for about 1 minute until you no longer see any more raw flour.
  • Add in the chicken broth and turn the heat up to medium low. Stir for about 2-3 minutes until it has slightly thickened.
  • Pour in the heavy whipping cream and continuously stir. Bring to a boil.
  • Add in 1 teaspoon of salt and 1/8 black pepper to the pan and stir.
  • Once it has come to a boil, reduce the heat to simmer ( low or medium low) and stir occasionally until thickened. It should take about 5 minutes.
  • Add in the cooked pasta and mix.
  • Then add in the cooked shredded chicken and mix.
  • Cook until the chicken is heated through or until the pasta is as tender as you desire for about a minute or two. Sprinkle on some Dried Thyme Leaves ( Optional )
  • Serve with tobasco if you would like to add some spiciness to your pasta. (Optional )

Notes

Below are the following brands used in this recipe: