Chicken Pot Pie Pasta
A comforting and delicious twist on a classic, this Chicken Pot Pie Pasta combines creamy chicken filling with pasta for a weeknight-friendly meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup Butter
- 0.5 cup All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Milk
- 3 cups Cooked chicken, shredded
- 1 cup Frozen peas
- 1 cup Frozen carrots, diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 16 ounces Pasta, cooked and drained such as rotini or penne
Instructions
Preparation Steps
- In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens.
- Stir in the shredded chicken, frozen peas, and frozen carrots. Cook until heated through, about 5-7 minutes.
- Season with salt and black pepper.
- Add the cooked pasta to the sauce and stir to combine. Serve hot.
Notes
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.