It has been really cold and snowy this week so I have been making meals that are make my family feel warm and cozy. This Chicken Pot Pie recipe gives you all the taste of comfort food, but with half of the prep time. You can make this with left over chicken and this can be put together in a short amount of time during the busy work week.
Chicken Pot Pie Pasta
Ingredients
- 1 box penne pasta
- 1/2 bag of frozen peas
- 4 Tbsp. unsalted butter
- 1 small onion, chopped fine
- 1 stalk celery, thinly sliced
- 2 carrots, sliced thin
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups diced, cooked, skinless chicken breast or rotisserie chicken
Instructions
- Cook pasta according to box directions, drain and set aside.
- In a cast iron skillet, on medium-high heat, saute the carrots, celery and onion until softened in the butter.
- Add the flour and cook while whisking about 1 minute or until golden color.
- Slowly add the chicken broth while whisking.
- Bring the roux to a boil and then let simmer and thicken for 5 minutes, occasionally stirring.
- Add the cooked chicken, the frozen peas and the pasta.
- Season with salt and pepper to taste.
- Stir well.
- Serve warm.
- Serves 4-6.
Copyright ©2017 Cozy Country Living ®All Rights Reserved
This recipe is adapted from Martha Stewart’s Everyday Food.
Really good recipe! Love to get the flavor of Chicken Pot Pie without having to heat up the oven! Only thing I did different is I added a can of cream of chicken soup for a little more creaminess and I added two stalks of sweet corn since its something I had on hand. My son said this seemed like a healthier version of ‘Chicken Pot Pie’, he liked it a lot! Thanks for sharing!
Thanks Tiffany! Fresh sweet corn would be great in this- I can’t wait to try that the next time I make this. I’m so glad your family enjoyed this:)