Chicken Pot Pie Pasta

Warm and savory chicken pot pie pasta. I like to make this meal at the end of the week with my “scraps”. I typically have left over chicken and veggie scraps from other meals throughout the week. I chop them small and when it’s time to cook this one, I throw it all in a pan for a quick dinner. You may sub the heavy cream and flour for a can of “cream of chicken” in a pinch.

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Step 1

Cook and shred chicken breasts. Season with salt, pepper, and garlic powder. Set to the side.

Step 2

Prepare vegetables by chopping them small, the smaller the better so that they cook quickly.

Step 3

Add frozen peas, chopped celery, carrot, onion, minced garlic, and olive oil to the pan. Sauté for 2-4 minutes on medium heat. For softer vegetables, cook a bit longer on low heat.

Step 4

Boil the Egg Noodles as instructed by the directions.

Step 5

Option 1: Melt the butter, add flour and mix. Option 2: Add can of Cream of Chicken and mix. Cook on medium-low heat for 3-5 minutes.

Step 6

If you used a can of cream of chicken, skip adding the heavy cream. Add the heavy cream, chicken broth, chicken bouillon to the pan and mix until dissolved.

Step 7

Add the chopped chicken, ground thyme, garlic powder and pepper to the mix and let cook on the lowest heat until noodles are completed cooking. Stir regularly.

Step 8

Once the egg noodles are cooked, strain and add to the pan. Serve and enjoy!