Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is the ultimate comfort dish that combines the classic flavors of chicken pot pie with hearty pasta, creating a delicious one-pot meal.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
Ingredients
Pasta
- 12 ounces Pasta (penne or rotini)
Vegetables
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 1 cup Corn (fresh or frozen)
Chicken
- 2 cups Cooked chicken, shredded or diced (rotisserie chicken is perfect)
Sauce
- 3 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
Seasoning
- Salt and pepper to taste
Optional Toppings
- 1/2 cup Shredded cheese (optional) (such as cheddar or mozzarella)
- Fresh parsley for garnish (optional)
Instructions
- 1. Cook the pasta according to package instructions until al dente, then drain and set aside.
- 2. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes. Stir in minced garlic and cook for an additional minute.
- 3. Add diced carrots and sauté for 3-4 minutes. If using fresh corn, add it now; if using frozen corn, add it later.
- 4. Stir in cooked chicken, frozen peas, and remaining corn. Mix well.
- 5. In a small bowl, whisk together flour, chicken broth, and heavy cream until smooth. Gradually pour into the pot while stirring continuously.
- 6. Add dried thyme, dried rosemary, salt, and pepper. Bring to a gentle simmer, allowing the sauce to thicken.
- 7. Once thickened, add cooked pasta and mix well to coat with the sauce.
- 8. If desired, sprinkle shredded cheese on top and cover the pot for a few minutes to melt the cheese.
- 9. Serve hot, garnished with fresh parsley if desired.
Notes
This dish is versatile; feel free to customize with different vegetables, herbs, or pasta types based on your preferences.