Chicken Pot Pie Pasta
This chicken pot pie pasta is a creamy and delicious dish, perfect for a weeknight dinner!
Servings: 6 servings
Equipment
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 3 cups reduced sodium chicken broth
- 1 cup milk
- ¾ teaspoon poultry seasoning
- 12 ounces extra wide egg noodles
- 2 cups cooked chopped chicken or shredded
- 2 cups frozen mixed vegetables carrots, peas, corn, beans
- salt and black pepper to taste
Instructions
- In a Dutch oven or pot, whisk together the soup, broth, milk, and poultry seasoning. Bring to a gentle boil.
- Stir in the dry noodles. Reduce heat and simmer, stirring often, for 8–10 minutes or just until noodles are tender and sauce has thickened.
- Add the frozen vegetables and chicken. Simmer 3–4 minutes more, until heated through. Taste and season with salt and pepper as needed.
Notes
Serve with baked fridge biscuits or crumble a few buttery crackers on top for a “crusty” vibe.
Makes about 8 cups
Nutrition
Calories: 284kcal | Carbohydrates: 29g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 466mg | Potassium: 446mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3274IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg