Quick Chicken Pot Pie Pasta (Printable)
Creamy one-pan chicken and pasta blending pot-pie flavors with peas, carrots and cheddar. Ready in 30 minutes.
# What You'll Need:
→ Poultry & Pasta
01 - 2 cups cooked chicken breast, cubed or shredded
02 - 12 oz short pasta (rotini or penne)
→ Vegetables
03 - 1 cup frozen peas and carrots mix
04 - 1/2 cup frozen sweet corn
05 - 1/2 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
→ Sauce & Seasoning
08 - 2 tbsp all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole or 2% milk
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried parsley
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/2 cup shredded cheddar cheese (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 2 to 3 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
03 - Sprinkle the flour over the onion and garlic. Stir constantly for about 1 minute to cook out the raw flour taste and form a smooth roux.
04 - Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth and free of lumps. Bring to a simmer and let the sauce thicken for 2 to 3 minutes, stirring occasionally.
05 - Stir in the dried thyme, dried parsley, salt, and black pepper. Add the frozen peas and carrots mix, frozen sweet corn, and cooked chicken. Cook for 3 to 4 minutes until everything is heated through and the vegetables are tender.
06 - Add the drained pasta to the skillet and toss to coat evenly in the sauce. Taste and adjust salt and pepper as needed.
07 - If using, stir in the shredded cheddar cheese until fully melted and the sauce is creamy. Serve hot, garnished with extra fresh or dried parsley if desired.
# Expert Advice:
01 -
- It delivers every cozy flavor of a traditional pot pie without the stress of making a crust from scratch.
- One pan means you spend less time washing dishes and more time actually enjoying your evening.
02 -
- Add the broth and milk gradually while whisking constantly or you will end up with stubborn flour lumps that no amount of stirring can fix.
- Do not skip the minute of cooking the roux before adding liquid because raw flour taste will haunt the entire dish.
03 -
- Shred your cheese fresh from the block instead of using pre shredded bags because the anti caking coatings on bagged cheese prevent smooth melting.
- Let the sauce simmer until it coats the back of a spoon before adding the pasta, because it will thin out slightly once everything is combined.