Description
A comforting hybrid of chicken pot pie and pasta, featuring flaky chicken, golden peas, and a rich dairy-free cream sauce baked into egg noodles for one-pan warmth.
Ingredients
12 oz egg noodles
2 lbs skinned chicken thighs (or breasts)
1.5 cups plant-based cream of mushroom soup (non-dairy)
1 cup green peas (frozen or fresh)
1/2 cup vegetable broth
2 tbsp olive oil
1/4 tsp salt (adjust to taste)
1 cup water
Instructions
Preheat oven to 375°F (190°C). Cook pasta separately as per package instructions.
Dice chicken into bite-sized pieces. Cook in olive oil until no pink remains.
Add peas and vegetable broth; simmer for 5 minutes.
Whisk plant-based soup and 1 cup water. Pour over chicken mixture. Simmer until slightly thickened (5 minutes).
Drain cooked pasta. Combine with chicken mixture, ensuring even coating.
Transfer to greased baking dish. Spread remaining soup on top.
Bake for 25 minutes until bubbly and golden.
Notes
Use gluten-free pasta for dietary restrictions
Precise liquid measurement ensures perfect moisture balance
Room-temperature ingredients create smoother sauce
Test doneness with thermometer (165°F center)
Leftovers last 3-4 days refrigerated
- Prep Time: 20
- Cook Time: 45
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (nutrition based on 1 serving of 6)
- Calories: 350
- Sugar: 4g
- Sodium: 1800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 82mg
