Chicken Potpie Pasta
Chicken Potpie Pasta combines the classic flavors of chicken potpie in a simple pasta dish, perfect for a quick meal.
Equipment
- Dutch oven
- large pot
Ingredients
- 12 ounces uncooked cavatappi pasta
- ¼ cup butter
- 3 ribs celery, chopped
- 1 medium onion, chopped
- 2 cups frozen mixed vegetables, thawed and drained
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 ½ teaspoons salt plus more to taste
- ½ teaspoon pepper plus more to taste
- ½ cup all-purpose flour
- 3 cups chicken broth
- 1 ½ cups heavy whipping cream, warmed
- 2 ½ cups shredded cooked chicken breast
- minced fresh parsley for serving, optional
- freshly baked biscuits for serving, optional
Instructions
- Cook pasta according to package directions. Drain; set aside.
- Meanwhile, heat butter in a Dutch oven or large pot over medium heat. Add celery and onion. Cook until softened, 9-10 minutes, stirring occasionally. Stir in mixed vegetables, garlic, thyme, salt and pepper. Cook until vegetables are soft, 4-5 minutes.
- Stir in flour; cook until lightly browned, 2-3 minutes, stirring frequently. Stir in chicken broth and heavy cream. Increase heat to medium-high; bring to a simmer. Reduce heat to medium-low. Cook until mixture is thickened, 5-7 minutes, stirring occasionally.
- Stir in cooked pasta and cooked chicken. Cook until hot, 4-5 minutes, stirring occasionally. Season with extra salt and pepper, to taste.
- Spoon pasta into bowls. Top each with parsley and a freshly baked biscuit, if desired.
Nutrition
Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 10mgCalcium: 5mgIron: 10mg
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