Pot Pie Pasta (Printable Version)
Comforting pasta with tender chicken, vegetables, and creamy sauce
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, cubed (about 10 oz)
→ 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 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 tsp dried thyme
14 - 1/2 tsp 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 tbsp melted butter
# 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 tbsp 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.
04 - Sprinkle the all-purpose flour evenly over the softened vegetables. Stir constantly for 1 to 2 minutes, allowing the flour to cook and coat the vegetables to form a light roux.
05 - Slowly pour in the chicken broth, whole milk, and heavy cream while whisking vigorously to prevent lumps. Continue stirring 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 until the peas are tender, the chicken is heated through, and the sauce has slightly thickened.
07 - Add the drained pasta to the skillet, tossing and folding until every piece is evenly coated in the creamy sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Preheat the 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 until the mixture resembles wet sand. Sprinkle evenly over the pasta. Broil for 2 to 3 minutes, watching closely, until the topping turns a deep golden brown.
09 - Serve immediately while hot, garnished with additional chopped fresh parsley if desired.
# Helpful Hints:
01 -
- It delivers every cozy comfort of chicken pot pie without the stress of making pastry crust from scratch.
- The creamy sauce clings to every noodle like a warm sweater, making each bite impossibly satisfying.
02 -
- Add the liquid slowly to the roux while whisking constantly, because once a lump forms it is nearly impossible to chase down and smooth out.
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want it.
03 -
- Cube the chicken while it is slightly cold from the fridge because it holds its shape better and shreds less on the cutting board.
- Toast the cracker crumbs in a dry pan for one minute before mixing them with butter and Parmesan for an extra layer of crunch and flavor.