Chicken Pot Pie Pasta
A comforting and creamy pasta dish that combines the flavors of chicken pot pie in a quick and easy recipe.
Ingredients
- 12 oz 340g pasta (such as rotini, penne, or fusilli)
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups cooked chicken shredded or diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 1 cup frozen puff pastry thawed (optional for topping)
- Fresh parsley chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Chicken and Vegetables: Add the cooked chicken, diced carrots, and celery to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Make the Sauce: Sprinkle the flour over the chicken and vegetable mixture, stirring to coat. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer, then add the heavy cream, thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes until the sauce thickens.
- Combine with Pasta: Add the cooked pasta and frozen peas to the skillet, stirring to combine everything evenly. Cook for another 2-3 minutes until heated through.
- Prepare the Puff Pastry (Optional): If using puff pastry, preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into small squares or shapes. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden and puffed.
- Serve: Spoon the Chicken Pot Pie Pasta into bowls and top with the crispy puff pastry pieces if desired. Garnish with fresh parsley before serving.
Video
Notes
- Additional Tips: For extra flavor, consider adding a splash of white wine to the sauce before adding the broth. You can also customize the vegetables based on your preference or what you have on hand.
- Storage: Leftover Chicken Pot Pie Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to restore creaminess.
- Freezer-Friendly: This dish can be frozen before adding the puff pastry. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.