Classic Chicken Pot Pie Pasta
A comforting and hearty pasta dish that brings the beloved flavors of classic chicken pot pie into a quick and easy meal.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (any shape you prefer)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
Sauce and Chicken
- 2 cups cooked chicken, shredded You can substitute with turkey.
- 2 cups chicken broth
- 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat, then add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the shredded chicken and frozen peas, cooking for an additional 2 minutes.
- Pour in the chicken broth and heavy cream. Add garlic powder, thyme, salt, and pepper. Bring to a simmer, cooking for about 5 minutes until slightly thickened.
- Add the cooked pasta to the skillet, mixing well to coat with the sauce.
- Garnish with fresh parsley before serving.
Notes
To elevate your dish, serve with crusty bread or a fresh salad. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat by adding a splash of chicken broth or water.