Chicken pot pie pasta
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Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
35
High
Nutrition per serving
Calories883.6 kcal (44%)
Total Fat41 g (59%)
Carbs66.6 g (26%)
Sugars7.6 g (8%)
Protein60.6 g (121%)
Sodium2504.2 mg (125%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5 poundsboneless skinless chicken breasts
or thighs
1 tspsalt
½ tsppepper
1 tspgarlic powder
1 tspdried thyme
½ tspdried parsley
1yellow onion
small, chopped
3garlic cloves
minced
3 cupschicken broth
1can cream of chicken soup
1can cream of celery soup
2 cupsfrozen mixed vegetables
8 ozwide egg noodles
½ cupheavy cream
2 Tbspunsalted butter
1 cupshredded cheddar cheese
Instructions
Step 1
Lightly grease the crock pot
Add the chicken and season with salt, pepper, garlic powder, thyme and parsley.
Scatter the garlic and onion on top.
Pour in the chicken broth.
Spoon in the two soups and spread them out. Cover and cook on low for 5-6 hours or high for 3-4 hours.
Shred the chicken
Stir in the frozen vegetables, cover and cook on high for 20 minutes.
Add the egg noodles and stir to combine. Cover and cook on high for 25-30 minutes stirring once halfway through, until the noodles are tender. Stir in the heavy cream, butter, and cheese.
Cook uncovered 5-10 minutes until sauce is creamy and everything is heated through Serve with salad or warm biscuits.
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