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Chicken Pot Pie Pasta

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A comforting one-skillet dish that combines all the flavors of classic chicken pot pie with pasta for a quick and easy meal.

Ingredients

Scale
  • 1 pound shell pasta
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 3 cups cooked chicken, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley

Instructions

  1. Cook pasta in salted boiling water for 1 minute less than package directions; drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
  3. Stir in flour and cook for 1-2 minutes to form a roux.
  4. Gradually whisk in chicken broth and heavy cream, stirring constantly until sauce thickens.
  5. Add peas, cooked chicken, thyme, parsley, salt, and pepper; stir to combine and cook for 5 more minutes.
  6. Add cooked pasta to the skillet and toss to coat evenly with the sauce.
  7. Serve warm.

Notes

This dish can be turned into a casserole by baking it with a breadcrumb topping at 350°F until golden and bubbly. Adding cheese like sharp cheddar or parmesan can enhance the flavor. It also freezes well for meal prep.

Nutrition

Find it online: https://www.rapidrecipes.blog/chicken-pot-pie-pasta-2/