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Chicken Pot Pie Fettuccine

  • Prep 5 min
  • Total 35 min
  • Ingredients 8
  • Servings 6
  • Pinterest
    1K
  • Save
    784
  • Print
    3K
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In this easy one-pot meal, the flavors of a classic chicken pot pie are turned into a tasty twist on fettuccine. MORE+ LESS-

Shawn Syphus Shawn Syphus
August 16, 2016

Ingredients

4
tablespoons butter
4
tablespoons all-purpose flour
1
carton (32 oz) Progresso™ chicken broth
1/2
cup milk
Salt and pepper to taste
3/4
lb uncooked fettuccine
2
cups shredded deli rotisserie chicken
2
cups frozen mixed vegetables, thawed

Steps

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  • 1
    In 4-quart pot or Dutch oven, melt 4 tablespoons butter over medium heat; gradually beat in 4 tablespoons all-purpose flour with whisk until mixture is thick and smooth.
  • 2
    Gradually pour in 1 carton (32 oz) Progresso™ chicken broth and 1/2 cup milk, beating until smooth. Season with salt and pepper. Heat to boiling; reduce heat to medium-low.
  • 3
    Add 3/4 lb uncooked fettuccine; cook about 20 minutes, stirring occasionally, until tender and majority of liquid is absorbed.
  • 4
    Stir in 2 cups shredded deli rotisserie chicken and 2 cups frozen mixed vegetables, thawed; cook until heated through. Season with salt and pepper; enjoy!

Expert Tips

Garnish with freshly chopped parsley, if desired.

Give this an extra boost of flavor by stirring 1 teaspoon garlic powder and 1 teaspoon onion powder into broth mixture.

Nutrition Information

No nutrition information available for this recipe

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