Description
Indulge in a comforting and delicious Chicken Pot Pie Pasta recipe that combines the classic flavors of pot pie with a twist of pasta. Learn how to make it now!
Ingredients
- 12 ounces (340 g) egg noodles
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups (360 ml) frozen mixed vegetables, thawed
- 1 teaspoon (5 ml) dried thyme
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) coconut cream
- 2 cups (280 g) cooked chicken breast, shredded
- salt, to taste
- pepper, to taste
Instructions
- Boil the egg noodles following the instructions on the package, then strain them.
- Heat the vegetable oil in a large pan over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables to the pan.
- Sprinkle the vegetables with dried thyme, along with ½ teaspoon of salt and ¼ teaspoon of pepper, mixing well. Cook until the onion becomes tender, roughly 5 minutes.
- Mix in the all-purpose flour until the vegetables are well-coated. Pour in the chicken broth and coconut cream, and allow the mixture to begin simmering.
- Occasionally stir the vegetables until the sauce becomes thicker, which should take about 5 minutes.
- Combine the cooked noodles and shredded chicken with the vegetables, stirring thoroughly. Adjust the seasoning with salt and pepper to your preference.
- Optionally, decorate with fresh parsley before serving.
Notes
- For a richer consistency, opt for full-fat coconut cream over light.
- Customize by adding more veggies or swapping in your favorites.
- Save time with rotisserie or leftover roasted chicken for the shredded meat.
