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Servings: 4 People
Calories: 432kcal
One Pot Chicken Pot Pie Pasta
Equipment
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Ingredients
- 1 pound boneless skinless chicken breasts or boneless chicken thighs
- 1 tablespoon olive oil or unsalted butter
- 3/4 cup chopped onion
- 1 cup peas fresh or frozen
- 1 1/2 cups carrots chopped - fresh or frozen
- 8 ounces pasta dry
- 2 1/2 cups water or chicken broth
- 1/2 teaspoon thyme
- 2 tablespoons cream or milk
Instructions
- Prepare the ingredients: cut 1 pound boneless skinless chicken breasts into bite-size pieces, chop the onions (3/4 cup chopped onion) and carrots (1 1/2 cups carrots). Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Once the pan is hot, add the chicken pieces and cook for about 4-5 minutes until it’s almost cooked.
- Reduce to medium heat, and stir the onions, 1 cup peas and carrots. Continue to cook for a few minutes longer.
- Add 1/2 teaspoon thyme 8 ounces pasta and 2 1/2 cups water 2 cups water; cover and cook over medium-low heat until the pasta is al dente – about 10 to 12 minutes.
- At this point the water should be mostly absorbed into the pasta. Mix together an additional 1/2 cup water or broth and a tablespoon of flour. Gradually stir it into the pasta mixture until the sauce thickens. Add a few tablespoons of cream or milk and adjust the consistency by adding a little more liquid or flour and water. Garnish with fresh parsley and serve.
Notes
- Don't add the heavy cream or milk until just before serving your pasta to prevent it from curdling.
- For a thicker sauce, stir in up to a tablespoon of cream cheese.
- Chicken broth provides more depth than water does; if you use water to cook the pasta and veggies, add a little bit of salt and black pepper to taste before serving.
- Add a little white wine to the water when mixing the flour with liquid for extra flavor.
- Take a shortcut and use leftover cooked chicken or rotisserie chicken from the grocery store which should be added after the pasta is cooked.
- For a more classic pot pie flavor, stir in a pinch of poultry seasoning with thyme.
- Take a shortcut and use leftover cooked chicken or rotisserie chicken from the grocery store which should be added after the pasta is cooked.
Nutrition
Calories: 432kcal | Carbohydrates: 55g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 179mg | Potassium: 833mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8343IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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