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Chicken Pot Pie Pasta

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A cozy one-pot meal that combines the comforting flavors of chicken pot pie with tender egg noodles. This creamy dish is perfect for busy weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless, skinless chicken breasts, diced Tender protein that browns nicely and soaks up the sauce.
  • 1/2 pieces yellow onion, diced Adds sweetness and depth when softened.
  • 1 tablespoon minced garlic Brings aromatic savory notes.
  • 12 oz frozen mixed vegetables A convenience mix that adds color, texture, and nutrition.
  • 1 can cream of mushroom soup (10.5 oz) Provides creamy mushroom flavor and body to the sauce.
  • 1 can cream of chicken soup (10.5 oz) Adds rich, savory creaminess and chicken flavor.
  • 1/2 cup milk Thins and enriches the condensed soups into a silky sauce.
  • 2 tablespoons butter Used for browning the chicken and building flavor.
  • 1 tablespoon chicken bouillon powder Boosts savory, concentrated chicken flavor.
  • 1/2 teaspoon paprika Adds warmth and a mild smoky note.
  • to taste Salt & black pepper Season to your preference at the end.
  • 12 oz egg noodles Tender, slightly chewy pasta that soaks up the sauce.

Method
 

Preparation
  1. Dice the chicken and onion, measure the soups and milk, and have the frozen vegetables ready.
Cooking
  1. In a large pot, melt 2 tablespoons butter over medium heat. Add the diced chicken and cook until browned on the outside.
  2. Add the diced onion and minced garlic to the pot with the chicken. Cook until the onion is translucent and fragrant, about 3 to 4 minutes.
  3. Stir in the frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon powder, and paprika. Mix well to blend the condensed soups into a uniform sauce.
  4. Reduce heat to low and let the mixture simmer until the frozen vegetables are heated through and the sauces meld, about 8 to 10 minutes.
  5. In a separate pot, cook the egg noodles according to package instructions, then drain. Rinse briefly under hot water if necessary.
  6. Once the sauce is heated through, add the cooked egg noodles to the pot. Stir until everything is coated and season with salt and black pepper to taste.
  7. Spoon the Chicken Pot Pie Pasta into bowls and serve immediately. If the sauce thickens too much, stir in a splash of milk to loosen it.

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stove, adding a splash of milk if necessary. This dish is freezer-friendly for up to 2 months.

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