Ingredients
• 8 oz egg noodles or rotini (or gluten-free pasta)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lb (450g) cooked chicken, shredded or diced (rotisserie works great!)
• ¼ cup all-purpose flour (or cornstarch for GF)
• 2 cups low-sodium chicken broth
• ½ cup milk (dairy or plant-based)
• ½ cup frozen peas
• 1 tsp thyme (or ½ tsp dried)
• ½ tsp smoked paprika
• Salt & pepper to taste
• ½ cup shredded cheddar cheese (optional)
• 1 sheet puff pastry or crescent dough (for “crust” topping)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery 6–7 minutes until tender. Add garlic and cook 30 seconds more.
- Stir in shredded chicken and cook 2 minutes to warm through.
- Sprinkle flour over mixture and stir 1 minute to coat (this thickens the sauce).
- Gradually whisk in chicken broth and milk. Bring to a simmer and cook 3–4 minutes until slightly thickened.
- Stir in peas, thyme, smoked paprika, salt, and pepper. Simmer 2–3 minutes more.
- Add cooked pasta and cheddar (if using). Stir until well combined and creamy.
- Add the “crust”: Preheat broiler. Transfer mixture to an oven-safe dish. Top with torn pieces of puff pastry or unrolled crescent dough.
- Broil 3–5 minutes, watching closely, until golden and puffed.
- Let cool 2–3 minutes before serving—perfectly bubbly and comforting!
✨ One pot, maximum comfort—ideal for busy weeknights with a nostalgic twist!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 380 , Net Carbs: 36g , Fats: 14g , Protein: 28g