Description
A delightful and comforting dish that combines classic chicken pot pie flavors with easy pasta cooking, perfect for busy weeknights.
Ingredients
- 8 oz pasta (your choice of type, such as rotini or penne)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the onion powder, garlic powder, and thyme. Stir for about a minute until fragrant.
- Add the flour to the pot, stirring constantly to make a roux. Gradually whisk in the chicken broth and milk until the mixture is smooth. Let it come to a gentle simmer and thicken, about 3-5 minutes.
- Once the sauce is thickened, stir in the frozen vegetables and cooked chicken. Cook until the vegetables are heated through, about 3 minutes.
- Add the cooked pasta to the sauce mixture. Stir gently to combine, ensuring all pasta is coated in the creamy sauce. Season with salt and pepper to taste.
- Once everything is heated through and well combined, it’s ready to dish out. Enjoy warm!
Notes
Customize your pasta with additional veggies or spices as desired. This dish can be made ahead of time and stored for a few days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American