Chicken pot pie Pasta

classic chicken pot pie filling tossed together with pasta make this easy to make dinner perfect comfort food everyone loves.

step 1

Start by measuring out all the ingredients. You'll find all my substitutions on the blog.

step 2

After you’ve prepped the veggies, bring a large pot of water to a boil. Meanwhile, sauté the chicken until it’s just barely done and remove it from the pan.

step 3

Next sauté the onion, carrots, and celery until just beginning to soften. Then add the thyme and chicken stock. Simmer over low until the veggies have completely softened, about 10 minutes.

step 4

When the veggies are tender, there should still be enough liquid to almost cover them. If there isn’t enough liquid, add a bit more chicken broth.

step 5

When the pasta is done drain it, and add the frozen peas to the pot pie gravy mixture.

step 6

Finally toss the pot pie gravy mixture together with the freshly cooked pasta with the heat on medium. Season to taste with sea salt and pepper and serve.

3 key tips

1. I use gluten free pasta, but regular pasta works just the same!

Try using different pasta shapes like bowties, fusilli, rigatoni, etc.

3. fresh thyme tastes best but dried thyme works well too.


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