Chicken Pot Pie Pasta (Print Version)
Creamy chicken and vegetable sauce served over tender egg noodles for a satisfying meal.
# Ingredients:
Proteins
01 -
1 pound boneless chicken breasts, diced
Vegetables
02 -
2 cups frozen mixed vegetables
03 -
½ cup yellow onion, diced
Dry & Spices
04 -
4 tablespoons all-purpose flour
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1½ teaspoons chicken bouillon powder
08 -
Salt and black pepper, to taste
Liquids & Fats
09 -
3 tablespoons butter
10 -
1 tablespoon olive oil
11 -
2 cups chicken broth
Pasta
12 -
8 ounces egg noodles
# Instructions:
01 -
Boil egg noodles according to package instructions until al dente, then drain and set aside.
02 -
Heat olive oil in a skillet over medium-high heat. Add diced chicken and onions, seasoning with onion powder, garlic powder, chicken bouillon powder, salt, and black pepper. Cook for 7 to 8 minutes until the chicken is fully cooked.
03 -
Stir in butter and frozen mixed vegetables until the butter melts. Add the flour and cook, stirring constantly, for 2 to 3 minutes to form a thick roux.
04 -
Gradually whisk in chicken broth and bring the mixture to a gentle simmer. Add the drained pasta to the skillet and combine thoroughly.
05 -
Allow the dish to rest for 5 minutes off the heat so the sauce can thicken. Serve warm.
# Notes:
01 -
Rotisserie chicken can be used as a quick alternative to raw chicken. Fresh vegetables may require dicing and sautéing for 5 to 10 minutes prior to adding to ensure tenderness. Let the sauce rest for 5 minutes to achieve optimal thickness.