One-Pot Creamy Chicken Pot Pie Pasta

One-Pot Creamy Chicken Pot Pie Pasta

from bettycrocker.com
30 min
6 servings

Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.

Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth
  • 4 1/4 cups uncooked wide egg noodles (8 oz)
  • 2 cups shredded cooked chicken
  • 2 cups frozen mixed vegetables
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup half-and-half
  • 2 tablespoons chopped Italian (flat-leaf) parsley, if desired

Directions

  1. 1

    In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).

  2. 2

    Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.

  3. 3

    Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.