Chicken Pot Pie Pasta
The ultimate comfort food, this easy pot pie pasta uses frozen veggies and rotisserie chicken as a shortcut to bring you dinner in under 30 minutes. Serves 4-6 people.
Servings: 5 people
Ingredients
- 10 ounces cavatappi pasta
- 2 tablespoons butter divided
- 2 shallots diced
- 1 ¾ cups frozen peas and chopped carrots mix
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 2 tablespoons all purpose flour
- 1 ¼ teaspoon kosher salt divided
- 2 cups low-sodium chicken broth
- ⅔ cup heavy cream
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 cups rotisserie chicken roughly chopped
- parsley to garnish
Instructions
- Bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the diced shallots and frozen vegetables and cook, stirring occasionally for 3-4 minutes, or until the shallots have softened and the vegetables have defrosted. Stir in the minced garlic and cook for 1 more minute. Stir in the thyme, flour, and 1/2 teaspoon of kosher salt until the vegetables are well-coated.
- Pour in the chicken broth, heavy cream, ¾ teaspoon kosher salt, and pepper. Bring the mixture to a simmer. Cook for about 5 minutes, stirring often, until the sauce has thickened.
- Add in the drained pasta and rotisserie chicken and stir to coat it in the sauce. Cook for 2-3 more minutes until the chicken is heated through, then turn off the heat. Taste and adjust any seasonings, adding more kosher salt and black pepper as needed. Serve warm, topped with a sprinkle of fresh parsley.
Notes
- Troubleshooting - The sauce will thicken more once pasta is added. If it’s too thick, add a little more chicken broth. If it’s still too thin, stir in 1-2 teaspoons of all purpose flour and continue to simmer the sauce another 2-3 minutes till thickened.
- Frozen veggies - Other frozen veggie mixes can be used, like carrots, peas, corn, and green beans. I do find the green beans can get a bit soggy compared to a peas and carrots mix.
- Storage - Keep in the fridge for up to 4 days or in the freezer for 4 months.
Nutrition
Calories: 638kcal | Carbohydrates: 55g | Protein: 52g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 172mg | Sodium: 1736mg | Potassium: 380mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5129IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg
