Description
A hearty pasta dish combining the comforting flavors of chicken pot pie, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 8 ounces short pasta (penne, rotini, or wide egg noodles)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the short pasta in salted boiling water until al dente, drain, and set aside.
- In a large pot, melt the butter over medium heat. Add chopped onion and garlic and sauté for 3 minutes until fragrant.
- Whisk in flour, then add the chicken broth and milk gradually. Simmer for 5 minutes, stirring until thickened.
- Stir in the shredded chicken, frozen mixed vegetables, thyme, salt, pepper, and nutmeg. Cook for another 5 minutes to heat through.
- Fold in the drained pasta and cheese until melted. Garnish with parsley and serve immediately.
Notes
Use rotisserie chicken for a quicker option. Customize mixed vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg