Name: Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 oz penne, rotini, or egg noodles (about 3½ cups); Salt, for boiling water; 2 tbsp unsalted butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups low-sodium chicken broth; 1 cup milk or heavy cream; ½ tsp dried thyme; ½ tsp salt (or to taste); ¼ tsp black pepper; Pinch of nutmeg (optional); 2½ cups shredded cooked chicken; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1½ cups shredded cheddar cheese; Optional for Oven Finish: Extra shredded cheese and chopped parsley for garnish

Description

This dish brings together elements from the classic pot pie into a pasta dish, providing a creamy, cheesy, and satisfying meal—all without the laborious task of rolling out pie dough.

Ingredients

Scale

12 oz penne, rotini, or egg noodles (about 3½ cups)
Salt, for boiling water
2 tbsp unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or heavy cream
½ tsp dried thyme
½ tsp salt (or to taste)
¼ tsp black pepper
Pinch of nutmeg (optional)
2½ cups shredded cooked chicken
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1½ cups shredded cheddar cheese
Optional for Oven Finish: Extra shredded cheese and chopped parsley for garnish

Instructions

Start by bringing a large pot of salted water to a boil over high heat. Add your pasta of choice into the pot and cook until just under al dente. Once done, drain the pasta and set it aside.
In a large skillet over medium heat, melt the butter. Add the finely chopped yellow onion and sauté for 3–4 minutes, then add minced garlic, stirring for an additional 30 seconds.
Sprinkle the all-purpose flour into the skillet, stirring constantly. Cook the flour for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth and milk into the skillet, ensuring there are no lumps. Add the dried thyme, salt, black pepper, and optional pinch of nutmeg. Allow the sauce to simmer until thickened.
Stir in the shredded cooked chicken and frozen mixed vegetables, cooking for about 2–3 minutes.
Add the cooked pasta and 1½ cups of shredded cheddar cheese. Stir until the cheese melts and coats all components evenly.
Optional Oven Finish: Preheat your oven to 375°F (190°C). Transfer the skillet contents to a baking dish, sprinkle extra cheese over the top, and bake for 10–15 minutes. Garnish with chopped parsley before serving.

Notes

For an added layer of culinary delight, consider using mature cheddar for deeper flavor or experimenting with different vegetables and proteins to suit your taste preferences.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner

Nutrition

Calories: 450 kcal
Sodium: 580 mg
Protein: 28 g