Here’s a cozy comfort dish that tastes like chicken pot pie — but easier and faster 🍲✨
🥧🍝 Creamy Chicken Pot Pie Pasta
🧂 Ingredients
- 12 oz pasta (penne, rotini, or egg noodles)
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup milk or half-and-half
- ½ tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup shredded cheddar or mozzarella (optional for extra creaminess)
👩🍳 Instructions
1️⃣ Cook Pasta
- Cook pasta according to package directions until al dente.
- Drain and set aside.
2️⃣ Sauté Aromatics
- In a large skillet, melt butter over medium heat.
- Add onion and cook 3–4 minutes until soft.
- Stir in garlic and cook 30 seconds.
3️⃣ Make the Sauce
- Sprinkle flour over onion mixture and stir for 1 minute.
- Slowly whisk in chicken broth.
- Add milk and thyme.
- Simmer 3–5 minutes until thickened.
4️⃣ Add Chicken & Veggies
- Stir in cooked chicken and frozen vegetables.
- Simmer 5 minutes until heated through.
- Season with salt and pepper.
5️⃣ Combine
- Add drained pasta to the skillet and toss to coat.
- Stir in cheese if using.
- Cook 1–2 minutes until creamy and combined.
🔥 Optional Baked Version
- Pour into a greased baking dish.
- Top with crushed butter crackers or puff pastry pieces.
- Bake at 375°F (190°C) for 15–20 minutes until golden.
🍽️ Serving Ideas
- Serve with a simple green salad
- Garlic bread
- Steamed broccoli
If you’d like, I can also give you:
- A one-pot stovetop version
- A slow cooker version
- Or a lighter, lower-carb variation 🥧
