Creamy Chicken Pot Pie Pasta
All the flavors of a classic chicken pot pie, including tender vegetables, chicken and a creamy herb sauce, tossed with pasta instead of baked under a crust. It is a cozy, family-friendly dinner that is a great way to use leftover or rotisserie chicken. Serve it on a cold evening with a green salad.
Preparation Steps
Cook the pasta in well-salted boiling water until al dente. Save 1/2 cup (120 ml) of the cooking water, then drain.
While the pasta cooks, warm the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring now and then, until softened.
Add the butter and let it melt. Sprinkle in the flour and stir for 1 to 2 minutes to cook out the raw flour taste.
Slowly whisk in the broth, then the milk, until smooth. Bring to a gentle simmer and cook for about 5 minutes, stirring, until the sauce coats a spoon.
Stir in the chicken, peas, thyme and garlic powder. Simmer for 5 minutes, until the peas are tender and the chicken is steaming hot. Season with salt and pepper.
Add the pasta and toss to coat, loosening the sauce with a splash of pasta water if needed. Stir in the Parmesan and serve hot with extra cheese on top.
Tips & Variations
- Whisk the liquid in gradually; adding it all at once is what causes lumps in the sauce.
- For a pot pie crunch, top each bowl with crushed buttery crackers or baked puff pastry squares.
- Refrigerate leftovers for up to 3 days. Reheat on the stove with a splash of milk or broth, stirring until steaming hot.
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