Description
A comforting pasta dish that captures the nostalgic flavor of chicken pot pie in a modern, easy-to-make format.
Ingredients
Scale
- 8 ounces dry pasta (penne, rotini, or egg noodles)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 3 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and pepper to taste
- 1 cup puff pastry or biscuit dough (optional topping)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until softened and starting to color, about 6–8 minutes.
- Stir in the shredded chicken, frozen peas, and thyme. Cook for 2–3 minutes to heat through.
- Add the chicken broth and bring to a gentle simmer. Let it reduce slightly for 3–4 minutes.
- Pour in the heavy cream and stir until combined. Season with salt and pepper to taste; simmer for another 2–3 minutes until the sauce thickens a bit.
- Mix the cooked pasta into the skillet until well coated. Taste and adjust seasoning.
- If using a topping: transfer the pasta mixture to an oven-safe baking dish, top evenly with the puff pastry or biscuit dough, and place in a preheated oven at 375°F for 15–20 minutes or until the pastry is puffed and golden brown.
- Serve warm.
Notes
For a lighter version, substitute half-and-half for heavy cream. Use gluten-free pasta for a gluten-friendly option. Leftover or rotisserie chicken works well in this recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 8g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 100mg