CHICKEN POT PIE PASTA
This Chicken Pot Pie Pasta is creamy, comforting, and loaded with tender chicken, vegetables, and pasta in a rich sauce. Perfect for an easy family dinner.
Ingredients
For Pasta:
- 2 cups cooked chicken shredded
- 8 oz pasta any short pasta
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables peas, carrots, corn
- ½ teaspoon thyme
- ½ cup cheddar cheese shredded
Instructions
Cook Pasta:
- Cook pasta according to package directions. Drain and set aside.
Sauté Onion:
- In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3–4 minutes.
Make Roux:
- Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
Make Sauce:
- Gradually whisk in chicken broth and milk. Cook until sauce thickens.
Add Filling:
- Add cooked chicken, mixed vegetables, thyme, salt, and pepper. Simmer for 5–7 minutes.
Combine & Serve:
- Stir in cooked pasta and cheddar cheese until melted and combined. Serve warm.
Notes
- Shortcut: Use rotisserie chicken to save time.
- Variations: Add mushrooms or swap cheddar with mozzarella.
- Serving Suggestion: Serve with biscuits or a side salad.
- Storage Tips: Store leftovers in the fridge up to 3 days. Reheat gently with a splash of milk.