Description
Chicken pot pie pasta combines savory roasted poultry, garden vegetables, and a velvety cream sauce with tender noodles. This creative twist on a traditional pot pie delivers the ultimate comfort food experience in half the time of a classic baked crust version. Busy families find this one-pot style meal satisfies cravings for hearty home cooking during hectic weeknights, using rotisserie chicken and simple pantry staples for a quick and satisfying dinner.
Ingredients
16 oz Rotini or Bowtie pasta
3 cups Cooked chicken, shredded or cubed
2 large Carrots, diced finely
1 cup Frozen peas, slightly thawed
1 cup Heavy cream
3 cups Chicken broth (low-sodium)
3 tbsp Unsalted butter
3 tbsp All-purpose flour
1 tsp Dried thyme
Instructions
Melt the butter in a large Dutch oven over medium heat.
Whisk the flour into the butter to create a roux and cook for two minutes.
Gradually whisk in the chicken broth until the mixture is smooth.
Add the diced carrots and pasta to the simmering broth and cover to cook until al dente.
Stir in the shredded chicken and frozen peas during the final three minutes of cooking.
Pour in the heavy cream and stir until the sauce is thickened and creamy.
Notes
Use gluten-free pasta if needed. You can substitute half-and-half for heavy cream for a lighter sauce. Fresh parsley can be added at the end for extra brightness.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg