Pot Pie Pasta (Printer-Friendly)
Creamy pasta with chicken, vegetables, and luscious sauce for cozy family dining.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, cubed (about 10 oz or 1 large chicken breast)
→ Vegetables
02 - 1 cup carrots, peeled and diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
→ Pasta
07 - 10 oz short-cut pasta (penne, fusilli, or rotini)
→ Sauce
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - Salt and freshly ground black pepper, to taste
→ Optional Topping
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup buttery cracker crumbs (such as Ritz)
18 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, melt 3 tablespoons of unsalted butter in a large deep skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onions turn translucent.
03 - Stir in the minced garlic and cook for 1 minute, stirring constantly to prevent burning, until fragrant.
04 - Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir constantly for 1 to 2 minutes, coating the vegetables thoroughly, to cook out the raw flour taste and form a light roux.
05 - Slowly pour in the chicken broth, whole milk, and heavy cream, whisking continuously to prevent lumps. Continue whisking until the mixture is completely smooth. Bring to a gentle simmer over medium heat.
06 - Season the sauce with dried thyme, dried parsley, salt, and freshly ground black pepper. Fold in the frozen peas and cubed cooked chicken. Maintain a gentle simmer for 4 to 5 minutes, stirring occasionally, until the chicken is heated through and the sauce has thickened slightly.
07 - Add the drained pasta to the skillet, folding gently until every piece is evenly coated in the creamy sauce. Taste and adjust salt and pepper as needed.
08 - Preheat your oven broiler. Transfer the pasta mixture to an oven-safe baking dish. In a small bowl, combine the cracker crumbs, grated Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the top. Broil for 2 to 3 minutes, watching carefully, until the topping is golden brown and bubbling.
09 - Serve immediately while hot, garnished with additional chopped fresh parsley if desired.
# Expert Advice:
01 -
- It delivers every cozy flavor of chicken pot pie without the stress of making or rolling any crust.
- You probably have most of these ingredients in your kitchen right now, especially if you grab a rotisserie chicken.
- The optional broiled cracker topping adds a buttery crunch that makes people think you worked way harder than you did.
02 -
- Whisk the broth and milk in slowly rather than dumping them all at once or you will be fighting lumps the entire time.
- The sauce thickens more as it sits so pull it off the heat when it looks slightly thinner than you think you want.
- Leftovers reheat beautifully with a splash of milk stirred in to loosen the sauce back up.
03 -
- Cube the chicken while it is slightly chilled from the fridge because it holds its shape better and shreds less on the cutting board.
- Do not skip the optional broiled topping because those two extra minutes in the oven are what push this from a good weeknight dinner to something people will actually remember.