Description
This Chicken Pot Pie Pasta is a delicious twist on a comfort food favorite. Packed with juicy chicken, hearty vegetables, and creamy sauce, it’s everything you love about chicken pot pie in a pasta dish.
Ingredients
- 2 cups cooked chicken (diced or shredded)
- 12 oz pasta (penne, rotini, or shells)
- 1 cup peas
- 1 cup diced carrots
- 1 cup corn
- 1 celery stalk, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1 cup milk or cream
- ½ cup shredded cheddar or Parmesan cheese (optional)
- 1 tsp thyme
- 1 tsp parsley
- Salt & pepper, to taste
Instructions
- Cook pasta until al dente. Drain and set aside.
- In a skillet, melt butter and sauté chicken until golden. Remove and set aside.
- Add more butter if needed, then sauté onion, garlic, celery, carrots, and corn until softened.
- Stir in flour to make a roux. Gradually whisk in chicken broth and milk until smooth.
- Add cooked chicken, pasta, and peas. Stir well and season with salt, pepper, thyme, and parsley.
- Optional: stir in cheese for extra richness. Serve warm.
Notes
- Use rotisserie chicken to save time.
- Try puff pastry squares or biscuit crumbles on top for a “pie” finish.
- Add extra veggies like mushrooms or green beans for variety.
- Reheat with a splash of milk to keep the sauce creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes