CHICKEN POT PIE PASTA
Creamy, hearty, and packed with flavour, Chicken Pot Pie Pasta combines tender chicken, vegetables, and pasta in a rich, comforting sauce. It’s a one-pot dinner that brings all the flavours of pot pie—without the crust!
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups uncooked pasta rotini or penne
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup carrots sliced
- 1 cup frozen peas
- 1½ cups chicken broth
- 1 cup milk or half-and-half
- 1 can 10.5 oz cream of chicken soup
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup shredded cheddar cheese optional
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, and carrots until softened (5–6 minutes).
- Add cooked chicken, peas, chicken broth, milk, cream of chicken soup, and thyme. Stir to combine.
- Bring to a gentle simmer and cook for 5–7 minutes, stirring often.
- Add cooked pasta to the skillet. Stir well to coat evenly.
- Add cheese if using, and let melt into the sauce.
- Season with salt and pepper. Serve warm.
Notes
- Make Ahead: Prepare the dish and refrigerate for up to 2 days. Reheat gently with a splash of broth or milk.
- Customizing the Flavour: Add corn, mushrooms, or swap chicken for turkey.
- Serving Suggestions: Serve with a green salad or crusty bread.
- Allergy-Friendly Options: Use gluten-free pasta and cream soup if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month.