Creamy, comforting pasta inspired by classic pot pie flavors. Perfect for an easy stovetop dinner.

12 ounces egg noodles

2 tablespoons butter

1 large yellow onion, finely diced

3 cloves garlic, minced

1 ½ cups frozen mixed vegetables, thawed

1 teaspoon dried thyme

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

2 cups cooked chicken breast, shredded

Salt, to taste

Black pepper, to taste

2 tablespoons fresh parsley, chopped (optional)

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1. Bring a large pot of salted water to a boil and cook the egg noodles until tender. Drain well and set aside.

2. In a large skillet over medium heat, melt the butter. Add the diced onion, garlic, and mixed vegetables.

3. Season with thyme, salt, and pepper. Cook until the onion is soft and fragrant.

4. Sprinkle the flour over the vegetables and stir to coat evenly.

5. Slowly pour in the chicken broth and heavy cream, stirring constantly. Bring to a gentle simmer.

6. Cook until the sauce thickens and becomes creamy.

7. Add the cooked noodles and shredded chicken. Stir until combined and heated through.

8. Taste and adjust seasoning as needed.

9. Sprinkle with fresh parsley before serving.

Use rotisserie chicken for added flavor and convenience. Add broth as needed when reheating.