One-Pot Chicken Pot Pie Pasta

Discover the ultimate comfort food with our easy One-Pot Chicken Pot Pie Pasta recipe! This hearty, creamy chicken and vegetable dish delivers all the classic flavors of a traditional chicken pot pie, but with the added convenience of a simple, minimal-cleanup one-pot meal. Perfect for busy weeknights, this family-friendly recipe is guaranteed to become your new go-to.

Why You'll Want to Make One-Pot Chicken Pot Pie Pasta

• Ultimate Comfort Food: It delivers all the familiar, hearty, and creamy goodness of traditional chicken pot pie.

• One-Pot Convenience: Everything cooks in a single pot, significantly reducing cleanup time, making it ideal for busy weeknights.

• Easy to Make: The recipe is straightforward, combining tender chicken, wholesome vegetables, and pasta in a rich, creamy sauce with minimal effort.

• Family-Friendly: It's a satisfying and delicious meal that appeals to a wide range of tastes, making it a guaranteed hit with your family.

Ingredients - Here's What You'll Need

Steps to Make One-Pot Chicken Pot Pie Pasta

1. In a large skillet or pot, with a lid, (I like to use my large Le Creuset Braiser) melt the unsalted butter over medium high heat. Add the minced onion, chopped celery, and chopped carrots, then stir into the butter. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

2. Add the cubed chicken thighs, freshly ground black pepper, and kosher salt, then stir to combine everything. Continue cooking, stirring occasionally for 7 to 10 minutes until the chicken is cooked and no longer pink.

3. Add the white wine to deglaze the pot, and cook for 2 to 3 minutes until the wine reduces.

4. Then, add the all-purpose flour and stir into everything.

5. Next, stir in the freshly minced rosemary.

6. Then, add the low-sodium chicken broth, increase the heat to high, and bring to a simmer.

7. Add the uncooked egg noodles and bring everything back up to a simmer. Cover the pot, and reduce the temperature to medium-low. Cook for 15 minutes, stirring every five minutes.

8. Stir in the frozen peas, replace the lid, and cook for an additional 5 minutes.

9. Top with sprigs of fresh rosemary and serve immediately.

This One-Pot Chicken Pot Pie Pasta is more than just a meal; it's a comforting experience that simplifies dinner without sacrificing flavor. With tender chicken, wholesome vegetables, and a rich, creamy sauce all cooked in a single pot, you'll love how easy and delicious this dish is. Whip up this creamy chicken and pasta masterpiece tonight for a satisfying and easy weeknight dinner your whole family will adore!

Recipe Tips and Tricks

• Thickening the Sauce: If your sauce is too thin, create a slurry with a tablespoon of cornstarch mixed with a tablespoon of cold water, then slowly whisk it into the simmering pasta until thickened to your desired consistency.

• Vegetable Medley: Don't hesitate to add other vegetables like corn, green beans, or mushrooms to boost the nutritional value and flavor. Frozen mixed vegetables work perfectly for quick preparation.

• Creaminess Boost: For an extra rich and creamy sauce, stir in a splash of heavy cream or a tablespoon of cream cheese just before serving.

• Leftovers: Store any leftover One-Pot Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of chicken broth or milk to loosen the sauce.