Description
Chicken pot pie pasta combines tender rotisserie chicken, crisp carrots, and sweet peas in a rich, creamy herb sauce. By utilizing pasta instead of a traditional crust, this dish offers all the nostalgic, comforting flavors of a classic pot pie in a fraction of the time. It is a hearty, one-skillet meal perfect for busy weeknights that the whole family will love.
Ingredients
2 cups cooked chicken breast, shredded
1 pound fusilli or farfalle pasta
1 cup diced carrots
1 cup frozen peas
3 cups low-sodium chicken broth
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup onion, diced
Salt and black pepper to taste
Instructions
Melt butter in a large deep-walled skillet over medium heat.
Sauté the diced carrots and onions until they achieve a soft, translucent texture.
Whisk the flour into the butter to create a roux base.
Pour the chicken broth gradually into the skillet while stirring continuously to prevent lumps.
Add the dry pasta directly to the simmering liquid and cook until pasta reaches an al dente texture.
Stir in the heavy cream.
Fold the shredded chicken and frozen peas into the mixture.
Remove the skillet from heat when the sauce thickens to a gravy-like consistency and season with salt and pepper to taste.
Notes
Use store-bought rotisserie chicken to keep the preparation time to a minimum. If the sauce becomes too thick, add an extra splash of chicken broth. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg