With all the flavors of the classic dish, this Chicken Pot Pie Pasta is pure comfort food! Tender chunks of chicken, fresh vegetables in a creamy sauce flavored with thyme is tossed together with freshly cooked pasta.
12ouncespenne pastaI used 1 box Jovial gluten-free brown rice pasta
1tspsea saltor to your taste
1tspfreshly ground black pepperor to your taste
Optional: 1 Tablespoon chopped fresh parsley
Instructions
Sauté the cubed chicken in a large skillet over medium-high heat in 1 tablespoon of butter. When the chicken is barely done, or close to done, remove it from the pan and set it aside. It will finish cooking in the sauce at the end.
In the same pan, lower the heat to low or medium-low, and add the remaining 3 tablespoons of butter with the onion, carrots, and celery.
Cook, stirring occasionally, until the vegetables have softened, about 5 minutes (try to keep the heat low to avoid browning the veggies). Then add the thyme and chicken broth and simmer on the lowest setting until fully softened, about 10 more minutes.
Meanwhile, prepare the rest of the ingredients and bring a large pot of salted water to a boil for the pasta. Cook the pasta to the package directions, al dente, with some resistance when you bite into it.
Mix the cornstarch with enough water to dissolve it. When the veggies are tender, there should be enough chicken broth to almost cover them. If the broth looks low, add a bit more.
Add the cream, then, drizzle the cornstarch mixture slowly into the chicken pot pie filling, stirring to mix well as you add it. Add peas and sautéed chicken, and bring the mixture back to a boil to thicken it.
When the pasta is cooked, drain but don't rinse it and add it to the chicken pot pie filling. Stir to combine, and season to taste with sea salt and pepper.
Garnish chopped parsley if desired and serve immediately.
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Notes
I used to use half and half in this recipe, but we really enjoy the richness of heavy cream instead.