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Chicken Pot Pie Pasta

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A comforting twist on classic chicken pot pie, transformed into a creamy pasta dish.

Ingredients

Scale

For the Crust:

  • 8 oz penne pasta
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Prepare the Crust:

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until softened.
  3. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
  4. Add heavy cream, thyme, salt, and pepper. Bring to a simmer and cook until slightly thickened.
  5. Stir in cooked chicken and frozen vegetables. Cook until vegetables are heated through.
  6. Add cooked pasta to the skillet and toss to coat evenly with the sauce. Serve warm.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/chicken-pot-pie-pasta/