Delicious Quick Chicken Pot Pie Pasta in Mins!
This Quick Chicken Pot Pie Pasta combines the comforting flavors of a classic chicken pot pie with the ease of pasta, making it the perfect weeknight dinner. Enjoy a creamy, hearty meal that comes together in a flash!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- Cooked Chicken (shredded or diced)
- Medium-sized pasta (penne, rotini, farfalle, or wide egg noodles)
- Frozen mixed peas and carrots
- Fresh celery (finely diced)
- Fresh onion (finely diced)
- Chicken Broth (low-sodium)
- Whole milk (or half-and-half or heavy cream)
- Butter
- All-purpose flour
- Dried thyme
- Dried sage
- Dried rosemary
- Freshly ground black pepper
- Salt
- Garlic powder or fresh minced garlic
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Drain well and set aside.
- Sauté the Aromatics: Melt a couple of tablespoons of butter in a large skillet or Dutch oven over medium heat. Add finely diced onion and celery, and sauté for about 5-7 minutes until softened.
- Make the Roux: Sprinkle 2-3 tablespoons of all-purpose flour over the softened vegetables. Stir constantly for about 1-2 minutes to create a paste.
- Build the Creamy Sauce: Gradually whisk in about 4 cups of chicken broth, scraping up any bits from the bottom. Then, pour in 1-2 cups of milk and bring to a gentle simmer, stirring occasionally.
- Season and Add Pot Pie Goodness: Once the sauce thickens, reduce heat to low. Stir in cooked chicken, frozen peas and carrots, and dried herbs. Season with salt and pepper, and let simmer for another 2-3 minutes.
- Combine with Pasta: Add the drained pasta into the creamy sauce and toss gently until coated. Adjust consistency with reserved pasta water or extra broth/milk if needed.
- Serve Immediately: Ladle portions into bowls, optionally adding a sprinkle of fresh parsley or black pepper. Serve hot.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For quicker preparation, use pre-cooked rotisserie chicken and frozen vegetables. Feel free to customize the vegetables and adjust the consistency of the sauce as needed.