- 1 pound boneless, skinless chicken thighs, cubed into 1” pieces
- 4 Tablespoons butter, or avocado oil for dairy free
- 3 cups diced yellow onion, 1/2″ pieces
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- 1 Tablespoon chopped fresh thyme, or 1 Teaspoon dried
- 2 cups Homemade Chicken Stock
- 2 Tablespoons tapioca starch, or cornstarch
- 1 cup half and half, or coconut milk/Savory Vegan Cashew Cream Sauce for dairy free
- 1 pound penne pasta, I used Jovial gluten free brown rice pasta
- 1 Teaspoon sea salt, or to your taste
- 1 Teaspoon freshly ground black pepper
- 1 1/2 cups frozen peas
- Optional: 1 Tablespoon chopped fresh parsley
- Sauté the cubed chicken over medium high heat in 1 tablespoon of the butter. When it is browned and done in the middle, remove it from the pan and set it aside.
- Lower the heat to low or medium-low, and add the remaining 3 tablespoons butter with the onion, carrots, and celery. Cook stirring occasionally until the vegetables have softened, about 15 minutes (try to keep the heat low to avoid browning the veggies). Meanwhile prepare the rest of the ingredients and bring a large pot of water to a boil for the pasta.
- When the veggies have softened, add the thyme and chicken stock. Bring the mixture to a boil, then lower the heat to maintain a simmer. Mix the tapioca or cornstarch together with enough water to dissolve it. Drizzle it into the chicken pot pie filling slowly, stirring to mix well as you add it. Then add the half and half or dairy free alternative of your choice, along with the sautéed chicken, and bring the mixture back to a boil to thicken it. When it’s boiling, reduce the heat to low and keep the filling warm. Season it to taste with sea salt and pepper.
- Cook the pasta according to the package directions, then add it to the chicken pot pie filling. Add the frozen peas, and optional parsley. Stir to combine, and cook for about 1 minute to make sure the peas are heated through.
- Serve immediately.
- Prep Time: 20 mins
- Cook Time: 25 mins