Classic Chicken Pot Pie Pasta

introduction

This dish mixes pasta, cooked chicken, and mixed veg in a warm cream sauce. It cooks fast and feels like pot pie in a bowl. If you like simple chicken dinners, try this and also check crockpot chicken and rice for another easy meal.

why make this recipe

You make this recipe when you want comfort food that cooks fast. You use few parts and get a thick, warm sauce. This meal feeds a small group and uses pantry items and frozen veg. If you like soup and simple meals, you may also like chicken tortilla soup.

how to make Classic Chicken Pot Pie Pasta

Make a simple base, then stir in the pasta and cheese. Heat oil, cook onion and garlic, add chicken and veg, then pour in broth and cream. Let it simmer and thicken. Mix in the pasta and Parmesan last. This method is like other one pot pasta dishes such as marry me chicken pasta, but with pot pie taste.

Ingredients :

• 8 oz pasta of choice
• 1 cup cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

You can serve this with a sweet side like sweet potato pie for a full meal.

Directions :

1. Cook the pasta according to package instructions; drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until softened.
3. Stir in the shredded chicken and frozen mixed vegetables; cook for a few minutes.
4. Add the chicken broth, heavy cream, and thyme. Bring to a simmer.
5. Mix in the cooked pasta and Parmesan cheese. Season with salt and pepper to taste.
6. Serve warm, garnished with additional Parmesan if desired.
   
   

how to serve Classic Chicken Pot Pie Pasta

Serve hot in deep bowls. Add more Parmesan on top if you like. A small green salad or steamed veg goes well with it. Warm bread or rolls fit the dish too.

how to store Classic Chicken Pot Pie Pasta

Cool the food to room temperature. Put it in a sealed container. Store in the fridge for up to 3 days. To freeze, use a freezer bag or box for up to 2 months. Thaw in the fridge before reheating. Reheat in a pan on low heat and add a splash of broth or cream to keep it moist.

tips to make Classic Chicken Pot Pie Pasta

• Use cooked rotisserie chicken to save time.
• Do not overcook the pasta. Cook it just to al dente.
• Taste and add salt and pepper at the end.
• If the sauce feels thin, simmer a few more minutes to thicken.
• For other baked chicken ideas, try baked ranch chicken.

variation (if any)

• Use turkey instead of chicken for a change.
• Swap heavy cream for half-and-half for a lighter sauce.
• Add mushrooms or green beans for more veg.
• Stir in a little shredded cheddar for a richer cheese taste.

FAQs

Q: Can I use other pasta shapes?
A: Yes. Use any pasta you like. Small shapes work best.

Q: Can I make this ahead?
A: Yes. Make it, cool it, and store in the fridge. Reheat before serving.

Q: Can I use low-fat milk instead of heavy cream?
A: You can, but the sauce will be thinner. Add a little flour or cornstarch to thicken.

Q: How do I make it more like a pot pie?
A: Add more veg and a bit more cream. Top bowls with pastry pieces and bake briefly if you want a crust.

Conclusion

If you want another version, see this Chicken Pot Pie Pasta Recipe for ideas. For a quick skillet take, try this Chicken Pot Pie Noodle Skillet.