Chicken Pot Pie Pasta
This recipe is so yummy and easy. It is as good, if not better than going to a fancy restaurant to get pasta. It saves you a lot of money and time. Its definitely a favorite in my household.
Alexis Wilmouth
Mar 01, 2024
1 min read
Ingredients
- 1 pound chicken breast tenders
- 4 cups egg noodles
- 1 tablespoon minced garlic
- 2 celery stalks, chopped
- 1 medium white onion, diced
- 15 ounce can mixed peas and carrots, drained
- 18 ounce can whole kernal corn, drained
- 2 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
Directions
- Boil chicken in a large pot for 25-30 minutes. Double boiling time if using whole chicken breasts. Drain and shred chicken. Set aside.
- In a medium pot on high heat, boil the noodles until tender. Drain and set aside.
- In a large skillet on medium heat, melt the butter. Add the onion, celery, corn, peas and carrots. Cook for about 8 minutes until onions are translucent and celery is tender.
- Add in the minced garlic. Sauté for about one minute until fragrant.
- Stir in flour, chicken broth and heavy cream. Increase heat to medium-high. Stir constantly for about 5 minutes. Stir in salt and pepper.
- Decrease heat to a low simmer. Mix in chicken, then noodles. Enjoy with crackers or butter bread.
*Store in an airtight container in the refrigerator for up to 2 days.