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Chicken Pot Pie Pasta

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This Chicken Pot Pie Pasta brings the cozy, creamy comfort of a classic pot pie into a generous, family-friendly pasta bowl.

Ingredients

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  • 3 boneless, skinless chicken breasts, diced
  • 1/2 yellow onion, diced
  • 1 tablespoon minced garlic
  • 12 oz frozen mixed vegetables
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 tablespoon chicken bouillon powder
  • 1/2 teaspoon paprika
  • Salt & black pepper, to taste
  • 12 oz egg noodles

Instructions

  1. Prepare ingredients. Dice the chicken and the onion, measure the soups and milk, and have the frozen vegetables ready and nearby.
  2. Brown the chicken. In a large pot, melt the butter over medium heat. Add the diced chicken and cook until browned.
  3. Add onion and garlic. Stir in the diced onion and minced garlic, cooking until the onion is translucent.
  4. Build the sauce. Add the frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon powder, and paprika. Mix well.
  5. Simmer gently. Reduce heat to low and simmer until the vegetables heat through and chicken is cooked, about 5 to 8 minutes.
  6. Cook the egg noodles. Boil egg noodles according to package instructions. Drain and set aside.
  7. Combine and season. Stir the cooked egg noodles into the sauce, tossing to coat evenly.
  8. Serve hot. Spoon into bowls and enjoy right away.

Notes

Cut the chicken into uniform pieces for even cooking. For a silkier sauce, add an extra tablespoon of butter at the end.

Nutrition

Find it online: https://easydishestomake.com/chicken-pot-pie-pasta/