Description
A comforting dish that combines the flavors of chicken pot pie with pasta, ready in under 30 minutes.
Ingredients
Scale
- 12 oz short pasta (penne, shells, or orecchiette)
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken stock
- 1 cup milk or half-and-half
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1/2 cup grated sharp cheddar (optional) or Parmesan
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
- Optional: flaky sea salt and chopped parsley for finishing
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions; drain and reserve 1 cup pasta water.
- In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onions and garlic. Stir constantly for 1 minute to cook the raw flour taste and form a roux.
- Whisk in the chicken stock gradually until smooth, then stir in milk. Bring to a gentle simmer; the sauce will thicken in 2–3 minutes.
- Add the shredded chicken and frozen peas and carrots to the skillet. Simmer until the vegetables are heated through and the chicken is warmed, about 3–4 minutes.
- Stir in the cooked pasta. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Fold in grated cheese and thyme. Season to taste with salt and black pepper. Serve hot with a sprinkle of parsley or flaky salt.
Notes
This dish is versatile; feel free to swap in any frozen veggies you have or use leftover chicken for an even quicker meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken, pasta, pot pie, quick meals, weeknight dinner