Chicken Pot Pie Pasta
A comforting and easy weeknight meal that combines the creamy, savory flavors of chicken pot pie with the convenience of pasta.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound Chicken breast, cooked and shredded
- 0.5 cup Frozen peas
- 0.5 cup Frozen carrots
- 0.25 cup Butter
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Salt
- 8 ounces Pasta, cooked al dente Such as penne, rotini, or elbow macaroni
Instructions
Preparation Steps
- In a large skillet or pot, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens.
- Stir in the shredded cooked chicken, frozen peas, and frozen carrots.
- Season with salt and pepper to taste. Cook for another 5-7 minutes, or until the vegetables are tender and the chicken is heated through.
- Add the cooked pasta to the sauce and stir to combine. Serve hot.
Notes
This recipe is easily customizable. Feel free to add other vegetables like celery or mushrooms. You can also add herbs like thyme or rosemary for extra flavor.