Chicken Pot Pie Pasta: Comfort Food in a Bowl

Instructions

Step 1: Cook the pasta according to package directions. Drain and set aside.

Step 2: In a large skillet or pot, melt the butter over medium heat. Add the diced onion and carrots and cook for 5–6 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.

Step 3: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 4: Slowly whisk in the chicken broth and milk, stirring constantly until the mixture is smooth and starts to thicken, about 3–5 minutes.

Step 5: Add in the shredded chicken, frozen peas, salt, pepper, and thyme. Simmer for 2–3 minutes until heated through.

Step 6: Stir in the cooked pasta until everything is well combined and coated in the creamy sauce.

Step 7: Serve hot, garnished with chopped parsley if desired.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat or in the microwave, adding a splash of milk or broth if needed to loosen the sauce. This dish is not ideal for freezing due to the creamy sauce, but can be frozen if needed for up to 2 months.