Description
Indulge in the comforting flavors of a classic chicken pot pie in this easy-to-make pasta dish. Creamy and packed with tender chicken, mixed vegetables, and a savory sauce, this recipe is sure to become a family favorite.
Ingredients
Scale
For the Pasta:
- 2 cups cooked chicken (shredded or diced)
- 8 ounces pasta (such as rotini or penne)
For the Sauce:
- 2 tablespoons unsalted butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package instructions; drain and set aside.
- Prepare the Sauce: In a large skillet, melt butter and sauté onion and garlic. Add frozen vegetables, flour, chicken broth, milk, cream, thyme, salt, and pepper. Simmer until thickened.
- Combine: Add chicken and pasta to the skillet; heat through. Stir in Parmesan cheese before serving. Garnish with parsley.
Notes
- You can substitute rotisserie chicken for convenience.
- For a lighter version, use all milk and skip the cream.
- This dish also works well with leftover turkey.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
