Chicken Pot Pie Pasta

This dish combines the creamy, comforting flavors of a chicken pot pie with the ease of a pasta dinner.

Ingredients (4–6 servings)

• 340 g (12 oz) pasta (rotini, penne, or shells)
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 tsp dried thyme
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese (optional)

Instructions

1. Cook the pasta
   • Boil pasta until al dente according to package directions.
   • Drain and set aside.
2. Cook the vegetables
   • Melt butter in a large skillet or Dutch oven over medium heat.
   • Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
   • Stir in garlic and cook for 30 seconds.
3. Make the sauce
   • Sprinkle flour over the vegetables and stir for 1 minute.
   • Gradually whisk in chicken broth and milk.
   • Simmer for 3–5 minutes until slightly thickened.
4. Add the filling
   • Stir in chicken, peas, thyme, salt, and pepper.
   • Cook for another 2–3 minutes until heated through.
5. Combine
   • Add the cooked pasta and toss to coat in the creamy sauce.
   • Stir in Parmesan if using.
6. Serve
   • Garnish with fresh parsley and extra Parmesan if desired.

Optional Add-Ins

• Mushrooms for extra savory flavor
• Corn for sweetness
• A pinch of poultry seasoning for a more classic pot pie taste

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 4–6 🍲🍝🐔