Swap pie crust for pasta and voila! You’ll have yummy One-Pot Creamy Chicken Pot Pie Pasta. All your favorite flavors of chicken pot pie—tender chicken, mixed veggies, creamy sauce—are now served over a bed of buttery egg noodles. One-Pot Creamy Chicken Pot Pie is savory and hearty, and will leave you feeling satisfied!
Ingredients• 1 (32 ounce) carton chicken broth • 4 1/4 cups wide egg noodles • 2 cups chicken, shredded and cooked • 2 cups frozen mixed vegetables • 1 teaspoon dried thyme leaves • 1/2 teaspoon salt • 1/2 teaspoon pepper • 1/2 cup half-and-half • 2 tablespoons Italian flat-leaf parsley, optional, chopped
In a medium-sized Dutch oven on the stove-top over medium-high heat, add together the chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt, and the pepper. The ingredients should be sitting on top of the liquid.
Heat the liquid to a boil.
Reduce the boil to medium heat, letting it simmer uncovered, making sure to stir occasionally, until the liquid mixture is absorbed by the pasta and the pasta is tender, about 8-10 minutes.
Stir in the half-and-half cream and continue to cook until it is completely heated through, about 1-2 minutes. Garnish with the parsley and serve.