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One-Pot Creamy Chicken Pot Pie Pasta

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Betty Crocker Kitchens
Updated Apr 20, 2017
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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.

One-Pot Creamy Chicken Pot Pie Pasta

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 9
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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
Make With
Progresso Broth

Instructions

  • Step 
    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).
  • Step 
    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.
  • Step 
    3
    Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

Nutrition

260 Calories
8g Total Fat
19g Protein
28g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
800mg
33%
Potassium
220mg
6%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
9%
Sugars
2g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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