Description
A comforting dish combining creamy chicken pot pie flavors with tender pasta for a hearty meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz pasta (any short shape)
- 1 cup frozen mixed vegetables
- 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 black pepper
- 1/2 tsp salt
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until soft.
- Stir in flour and cook for 1 minute to make a roux.
- Gradually whisk in chicken broth until smooth. Bring to a simmer.
- Add heavy cream, thyme, salt, and pepper. Stir well.
- Mix in shredded chicken and frozen vegetables. Cook until heated through.
- Combine sauce with cooked pasta. Stir until well coated.
- Serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Add more broth if sauce becomes too thick.
- Substitute milk for cream for a lighter version.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
Keywords: creamy chicken pot pie pasta, easy dinner recipe, comfort food