Chicken Pot Pie Pasta

Ingredients

• 8 oz pasta (penne, fusilli, or egg noodles work well)
• 2 tablespoons unsalted butter
• 1 medium onion , diced
• 2 medium carrots , diced
• 2 celery stalks , diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (whole milk or half-and-half for extra creaminess)
• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 teaspoon garlic powder or onion powder for extra flavor
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Pasta

1. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 2: Sauté the Vegetables

1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the onion , carrots , and celery , and sauté for 5–7 minutes , until the vegetables begin to soften.
3. Stir in the garlic and cook for 1 minute , until fragrant.

Step 3: Make the Sauce

1. Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes , stirring constantly, to remove the raw flour taste.
2. Gradually whisk in the chicken broth and milk , ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently, until it thickens slightly (about 3–5 minutes ).

Step 4: Add the Chicken and Vegetables

1. Stir in the shredded chicken , frozen peas , corn , and thyme . Cook for 3–5 minutes , until the frozen vegetables are heated through and the chicken is warmed.
2. Season with salt , pepper , and optional spices like garlic powder or onion powder to taste.

Step 5: Combine with Pasta

1. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce.

Step 6: Serve and Garnish

1. Divide the pasta into bowls and garnish with fresh parsley before serving.
2. Optional: Top with crushed crackers, breadcrumbs, or shredded cheese for added texture.

Tips and Variations

• One-Pot Option: Cook the pasta directly in the skillet by adding uncooked pasta and enough liquid (broth + milk) to cover it. Simmer until the pasta is tender, then proceed with the recipe.
• Add More Veggies: Include diced potatoes, green beans, or mushrooms for extra nutrition.
• Cheesy Twist: Stir in 1/2 cup shredded cheddar or Parmesan cheese for a cheesy, indulgent version.
• Gluten-Free Option: Use gluten-free pasta and a gluten-free flour blend for the sauce.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a little kick.
• Meal Prep: Store leftovers in an airtight container in the fridge for up to 3–4 days . Reheat gently on the stovetop or in the microwave.

Why You’ll Love This Recipe

• Comfort Food Made Easy: All the flavors of a classic chicken pot pie without the hassle of making pastry.
• One-Pot Wonder: Minimal cleanup makes this dish perfect for busy nights.
• Customizable: Add your favorite veggies, proteins, or cheeses to make it your own.
• Kid-Friendly: The creamy sauce and familiar ingredients are sure to please even picky eaters.
• Versatile: Serve as-is or topped with crunchy toppings for added texture.

This Chicken Pot Pie Pasta is a hearty, satisfying meal that’s quick to prepare and packed with flavor. Whether you’re craving something cozy or need a simple dinner solution, this dish delivers comfort in every bite! 🍗🍝