This creamy one-pot chicken pot pie noodle casserole has all the warm, soothing goodness of chicken pot pie but skips the crust and uses noodles instead.
½teaspoonfreshly ground black pepperor more to taste
¼teaspooncayenneoptional
12 ouncesbowtie pasta
3cupschicken broth
2cupsmilk
1teaspoondried thyme
1teaspoonpaprika
½teaspoondried sage
1teaspoongarlic powder
1cupfrozen peas
2cupsdiced chicken
2tablespoonsflat leaf parsley, chopped
1tablespoonlemon juice
Instructions
In a Dutch oven or pot, heat the oil over medium heat. When hot, add the onion, carrot, celery, salt, pepper and cayenne. Cook, stirring, until veggies are tender, about 6 minutes.
Add in the pasta, chicken broth, milk, thyme, paprika, garlic powder and sage, stirring to combine. Bring to a boil. Reduce heat to simmer and cook, uncovered, stirring occasionally until pasta is tender and cooked through, about 12 minutes.
Stir in the frozen peas, diced chicken, parsley and lemon. Remove from heat and cover. Let stand until the peas are just cooked through, about 5 more minutes. Taste and add additional seasoning, if desired.
Notes
Cook the pasta al dente to avoid ending up with mushy pasta.
I also prefer using frozen peas rather than canned peas in this dish.
If you use frozen mixed vegetables, I'd probably pre-cook them before adding. Frozen green beans and larger carrot pieces often retain a tougher texture (even after cooking sometimes) so I'd go with the steam-in-the-bag variety and cook according to package directions before adding.
Reserve some pasta water: Before draining the cooked pasta, save a cup of pasta water. The starchy water can help loosen and bind the sauce to the pasta if needed.
Try adding cheese. You could sprinkle cheese over the top at the end and heat in the oven or under the broiler for a few minutes until it melts.
Add a garnish of chopped fresh herbs, chopped green onions, toasted breadcrumbs, or a sprinkle of grated cheese.