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Classic Chicken Pot Pie Pasta

Classic Chicken Pot Pie Pasta

Classic Chicken Pot Pie Pasta is a comforting and delicious one-pot meal that transforms your favorite flavors into an easy weeknight dinner. This recipe is incredibly useful for busy families or anyone craving a hearty, satisfying dish without the fuss of traditional pie crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and freshly ground black pepper to taste
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 8 ounces dried egg noodles or your favorite pasta shape
  • 2 tablespoons fresh parsley chopped, for garnish (optional)

Equipment

  • Large Dutch oven or deep skillet
  • Saucepan

Method
 

  1. Heat the olive oil in a large Dutch oven or a deep skillet over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
  2. Add the cut chicken pieces to the pot. Season with dried thyme, dried rosemary, salt, and freshly ground black pepper. Cook, stirring, until the chicken is browned on all sides, about 5-7 minutes. The chicken doesn't need to be cooked through at this stage, as it will finish cooking in the broth.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and freshly ground black pepper
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer.
    4 cups chicken broth
  4. Add the dried egg noodles (or your chosen pasta) to the simmering broth. Stir well to ensure the pasta is submerged. Add the frozen peas and frozen corn.
    8 ounces dried egg noodles or your favorite pasta shape, 1/2 cup frozen peas, 1/2 cup frozen corn
  5. Reduce the heat to medium-low, cover, and let it simmer. Stir occasionally to prevent the pasta from sticking. Cook for about 10-15 minutes, or until the pasta is al dente and the chicken is cooked through. The broth will begin to thicken as the pasta releases its starches.
  6. Stir in the heavy cream (or half-and-half). Continue to cook, stirring gently, for another 2-3 minutes until the sauce has thickened to your desired consistency and is heated through. Taste and adjust seasoning with salt and pepper if needed.
    1 cup heavy cream or half-and-half, salt and freshly ground black pepper
  7. Ladle the Classic Chicken Pot Pie Pasta into bowls. Garnish with fresh parsley, if desired. Serve immediately.
    2 tablespoons fresh parsley

Notes

To store leftover Classic Chicken Pot Pie Pasta, allow it to cool completely to room temperature. Transfer the leftovers to an airtight container. Refrigerate for up to 3-4 days. For freezing, portion the cooled pasta into freezer-safe containers or bags. It can be frozen for up to 2-3 months. To reheat, gently warm individual portions in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or cream to loosen the sauce. Alternatively, microwave on medium power, stirring halfway through, until hot. If reheating from frozen, thaw overnight in the refrigerator first, then reheat as described.