Chicken Pot Pie Pasta (Print Version)
# Ingredients:
→ For the Dish
01 -
2 tablespoons olive oil
02 -
1 onion, chopped
03 -
2 cloves garlic, minced
04 -
1/2 cup carrots, diced
05 -
1/2 cup celery, diced
06 -
2 cups cooked chicken, shredded
07 -
3 cups chicken broth
08 -
1 cup heavy cream
09 -
2 teaspoons dried thyme
10 -
Salt and pepper, to taste
11 -
12 oz pasta (such as penne or fusilli)
12 -
1 cup frozen peas
13 -
1/4 cup all-purpose flour
# Instructions:
01 -
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
02 -
Add the shredded cooked chicken to the skillet and stir to combine with the vegetables. Sprinkle the flour over the mixture and stir continuously to coat all ingredients, cooking for about 1 minute.
03 -
Pour in the chicken broth and heavy cream, stirring continuously to prevent any lumps from the flour. Add the dried thyme, salt, and pepper. Bring the mixture to a simmer.
04 -
Add the uncooked pasta directly to the skillet. Reduce heat to medium-low and let the mixture simmer until the pasta is cooked through, about 12-14 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
05 -
Stir in the frozen peas during the last 3 minutes of cooking. Once the pasta is tender and the sauce has thickened to your liking, adjust seasonings with additional salt and pepper if needed.
06 -
Remove from heat and serve hot.
# Notes:
01 -
Use rotisserie chicken for a quick shortcut
02 -
The sauce will continue to thicken as it cools