Chicken Pot Pie Pasta Recipe
Are you looking for a creamy, comforting, and one-pan meal that tastes exactly like a classic pot pie without the hassle of a pie crust.
Ingredients
- 12 ounces of short pasta like rotini, bow tie, or shells.
- 2 cups of cooked chicken shredded or diced.
- 2 tablespoons of unsalted butter.
- 1 small yellow onion diced.
- 2 cloves of garlic minced.
- 2 cups of frozen peas and carrots blend.
- 1/4 cup of all-purpose flour.
- 2 cups of chicken broth.
- 1 cup of heavy cream or whole milk.
- 1/2 teaspoon of dried thyme.
- Salt and black pepper to taste.
- Fresh parsley for garnish.
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it is "al dente." Drain and set aside.
Sauté the Base
- In the same pot, melt the butter over medium heat. Add the onion and cook for 3 to 4 minutes until soft and translucent.
Add Aromatics
- Stir in the minced garlic and frozen peas and carrots. Cook for another 2 minutes until the vegetables are bright and fragrant.
Create the Roux
- Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste without burning it.
Whisk the Liquids
- Slowly pour in the chicken broth while whisking to prevent lumps. Add the heavy cream and dried thyme.
Simmer the Sauce
- Bring the mixture to a gentle simmer. Cook for 5 to 7 minutes until the sauce has thickened enough to coat the back of a spoon.
Fold in Chicken
- Stir the cooked chicken and the drained pasta into the sauce. Toss gently to ensure every noodle is covered in the creamy mixture.
Season and Serve
- Taste the pasta and add salt and pepper as needed. Garnish with fresh parsley and serve hot in large bowls.
Notes
- Use rotisserie chicken. This is the ultimate time-saver; using a pre-cooked store-bought chicken adds great flavor and cuts your prep time in half.
- Don't overcook pasta. Since the noodles will sit in a hot sauce for a few minutes, cooking them 1 minute less than the box suggests prevents them from getting mushy.
- Add a crunch. To mimic the pie crust, top your finished pasta with a handful of crushed butter crackers or toasted breadcrumbs before serving.
- Keep it thick. If your sauce is too thin, let it simmer for an extra 2 minutes. If it's too thick, add a splash of chicken broth to loosen it up.
- Fresh herbs matter. While dried thyme is great, a sprig of fresh rosemary or sage added to the simmering sauce provides a much deeper "holiday" aroma.
- Save the water. Keep 1/2 cup of the starchy pasta cooking water. If the sauce gets too tight, a splash of this water helps keep it silky and smooth.