Creamy Chicken Pot Pie is a dish that brings warmth and comfort to any dinner table. This delicious recipe combines the familiar flavors of classic chicken pot pie with tender pasta and a medley of fresh vegetables, all enveloped in a rich, velvety sauce. It’s the perfect meal for busy weeknights or a cozy family gathering. Let’s dive into how to create this delightful dish!

Why You’ll Love This Creamy Chicken Pot Pie

This creamy chicken pie is more than just a meal; it’s an experience. Here are six reasons why you’ll love it:

• Quick and easy to prepare, making it perfect for busy nights.
• Rich and creamy flavor that satisfies your comfort food cravings.
• Versatile to include your favorite vegetables and proteins.
• Can be made ahead of time and frozen for later use.
• This dish is a hit with both kids and adults alike.
• It’s a wonderful way to enjoy chicken and veggies in one comforting bowl.

With its homemade creamy chicken pot pie goodness, it’s easy to see why this recipe is a staple in many households!

Ingredients for Creamy Chicken Pot Pie

Gather these items:

• 12 ounces egg noodles
• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1½ cups frozen mixed vegetables, thawed
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken breasts, shredded
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

How to Make Creamy Chicken Pot Pie Step-by-Step

1. Step 1: Cook egg noodles in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining. Set noodles aside.
2. Step 2: In the same pot, melt 2 tablespoons butter over medium heat. Add diced yellow onion and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add the thawed frozen mixed vegetables and dried thyme to the pot. Cook for 2-3 minutes, stirring occasionally, to warm through.
4. Step 4: Sprinkle 2 tablespoons all-purpose flour over the vegetables. Cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in chicken broth and heavy cream until the mixture is smooth. Bring to a gentle simmer, whisking frequently, until the sauce thickens to your desired consistency.
5. Step 5: Stir in the shredded cooked chicken, drained egg noodles, salt, pepper, and half of the chopped fresh parsley. Toss gently until all ingredients are thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water until desired consistency is reached.
6. Step 6: Let the Creamy Chicken Pot Pie Pasta simmer gently for 2-3 minutes, allowing flavors to meld. Taste and adjust seasonings as needed.
7. Step 7: Ladle generous portions into serving bowls. Garnish each serving with the remaining fresh chopped parsley. Serve immediately.

Pro Tips for the Best Creamy Chicken Pot Pie

Keep these in mind:

• Use rotisserie chicken for a quick and easy option.
• Feel free to mix in your favorite vegetables, such as peas or carrots.
• For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.
• Ensure your noodles are cooked al dente, as they will absorb some sauce while resting.

Best Ways to Serve Creamy Chicken Pot Pie

This chicken pot pie recipe is incredibly versatile. Here are a few serving ideas:

• Pair it with a side salad for a light meal.
• Serve it with crusty bread to soak up the creamy sauce.
• Try topping it with flaky biscuits for a delightful twist.

How to Store and Reheat Creamy Chicken Pot Pie

To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. This dish is also great for meal prep; you can freeze the pasta mix for up to 3 months!

Frequently Asked Questions About Creamy Chicken Pot Pie

What is Creamy Chicken Pot Pie?

It’s a comforting dish that combines chicken, vegetables, and a creamy sauce, often served in a pastry or over noodles. It’s perfect for cozy dinners!

Can I make Creamy Chicken Pot Pie ahead of time?

Absolutely! You can prepare the filling in advance and store it in the fridge for up to 2 days. Just cook the noodles right before serving!

How do I avoid common mistakes with Creamy Chicken Pot Pie?

Make sure not to overcook the noodles, and adjust the sauce consistency with reserved pasta water. Always taste and season before serving!

Variations of Creamy Chicken Pot Pie You Can Try

Feel free to experiment with different flavors:

• Try a chicken pot pie with biscuit topping for a unique texture.
• Make a gluten-free creamy chicken pot pie using gluten-free noodles and flour.
• Incorporate seasonal vegetables for a fresh twist, such as zucchini or spinach.
• For a spicy kick, add jalapeños or hot sauce to the creamy sauce.

For more delicious recipes, check out our Sliced Bread Ciabatta and Oil or Spaghetti with Garlic and Oil. You can also explore Pappardelle with Beef Ragu for a hearty meal option.

For more information on the health benefits of chicken, you can visit Healthline.

Delicious Creamy Chicken Pot Pie for Comforting Nights

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• Author: Jessica
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Comfort Food

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Description

A quick and easy creamy pasta dish that combines the comforting flavors of classic chicken pot pie with tender noodles and a medley of vegetables, all coated in a rich, velvety sauce.

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Ingredients

Scale 1x2x3x

• 12 ounces egg noodles
• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1½ cups frozen mixed vegetables, thawed
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken breasts, shredded
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Cook egg noodles in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining. Set noodles aside.
2. In the same pot, melt 2 tablespoons butter over medium heat. Add diced yellow onion and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add the thawed frozen mixed vegetables and dried thyme to the pot. Cook for 2-3 minutes, stirring occasionally, to warm through.
4. Sprinkle 2 tablespoons all-purpose flour over the vegetables. Cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in chicken broth and heavy cream until the mixture is smooth. Bring to a gentle simmer, whisking frequently, until the sauce thickens to your desired consistency.
5. Stir in the shredded cooked chicken, drained egg noodles, salt, pepper, and half of the chopped fresh parsley. Toss gently until all ingredients are thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water until desired consistency is reached.
6. Let the Creamy Chicken Pot Pie Pasta simmer gently for 2-3 minutes, allowing flavors to meld. Taste and adjust seasonings as needed.
7. Ladle generous portions into serving bowls. Garnish each serving with the remaining fresh chopped parsley. Serve immediately.

Notes

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 540
• Sugar: 3g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg