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Chicken Pot Pie Pasta Recipe

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This recipe for Chicken Pot Pie Pasta is from Our Amazing Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz pasta (penne, rotini, or egg noodles work well)
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup frozen peas
2 cups cooked chicken (shredded or cubed; rotisserie chicken works great)
3 tbsp flour
2 1/2 cups chicken broth
1 cup milk or half-and-half
1/2 tsp thyme
1/2 tsp poultry seasoning (optional)
Salt and pepper, to taste
1/2 cup shredded cheddar or mozzarella (optional, for creaminess)
Fresh parsley, chopped (for garnish)
Directions:
Directions:
Cook pasta according to package directions until al dente. Drain and set aside.

In a large skillet or Dutch oven, heat butter and olive oil over medium heat.

Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.

Add garlic and cook another minute. Stir in flour and cook for 1–2 minutes to make a roux.

Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens (about 4–5 minutes).

Add thyme, poultry seasoning, salt, and pepper. Taste and adjust seasoning as needed.

Stir in chicken, peas, and cooked pasta. Let simmer a few minutes so flavors blend.

For extra creaminess, stir in shredded cheese before serving.

Garnish with parsley and serve warm.

Optional Topping….Crush a few Ritz crackers

 

 

 

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