Description
Chicken Pot Pie Pasta combines the comforting flavors of chicken pot pie with pasta for a creamy, hearty dish that’s ready in no time!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups pasta (penne or rotini)
- 1 cup frozen peas and carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions; drain and set aside.
- In a skillet, melt butter over medium heat, sauté onion and celery until soft.
- Sprinkle flour over veggies; stir for 1 minute. Gradually whisk in chicken broth and cream until smooth.
- Add peas, carrots, and chicken; simmer for 5-7 minutes until thickened.
- Fold in pasta, season with salt and pepper, and serve warm.
Notes
Feel free to customize the vegetables based on your preferences.
Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
