Description
A comforting blend of traditional chicken pot pie flavors with hearty pasta, perfect for weeknight meals and family gatherings.
Ingredients
Scale
- 1 lb Chicken Thighs, cubed
- 8 oz Pasta (elbow macaroni or penne)
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, sliced
- 3 cups Chicken Broth
- 2 tbsp Flour
- 1 tbsp Rosemary, chopped
- ½ cup White Wine (optional)
- 1 cup Peas
- 2 tbsp Parsley, chopped
- 2 tbsp Butter
- Salt, to taste
- Pepper, to taste
Instructions
- Chop your vegetables: dice onions, and carrots, and slice celery.
- Cut the chicken thighs into ¾ inch cubes.
- Heat butter in a large pot over medium heat.
- Add onions, celery, and carrots with a pinch of salt; cook for 5-7 minutes.
- Increase heat to medium-high, add chicken, season with salt and pepper; sear for 2-3 minutes.
- Continue cooking until chicken is browned and cooked through, about 3-4 minutes.
- Sprinkle flour over the mixture, stirring for 1-2 minutes.
- If using, pour in white wine to deglaze the pot, scraping up any browned bits.
- Add cooked pasta and chicken broth, stir well; bring to a boil, then reduce to simmer.
- Cover partially and cook for 15 minutes, stirring occasionally.
- At 12 minutes, taste pasta for doneness.
- Stir in peas, cook for 3-5 minutes until pasta is tender.
- Remove from heat, let rest for 2-3 minutes, then adjust seasoning and fold in parsley.
Notes
Feel free to use any pasta you love and add seasonal vegetables as desired. For a lighter option, substitute chicken thighs with skinless chicken breast and butter with olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg