Chicken Pot Pie Pasta
A simple pasta dish that has the comforting flavors of Chicken Pot Pie – the pasta soaks up the creamy and silky sauce, with tender pieces of chicken, carrots, onion and peas.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6 1x
- Category: Entree
Ingredients
Scale
- 4 bone-in, skin on chicken thighs (2 – 2 1/2 cups cooked, shredded chicken)
- 8–10 oz campanelle pasta
- 2 Tablespoons oil, butter or rendered chicken fat
- 1 onion, chopped
- 2–3 carrots, peeled and diced
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 2 Tablespoons all purpose flour
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1 cup frozen tender peas
- 1–2 Tablespoons fresh parsley, minced
- salt, ground black pepper, to taste
Instructions
- I start off first with cooking the chicken and I like to roast it in the oven. You can also cook it on the stovetop, use a rotisserie chicken or leftover chicken or even turkey and just shred the meat. You should have about 2 – 2 1/2 cups of shredded meat.
- Preheat the oven to 400 degrees Fahrenheit. Season the chicken thighs with salt and pepper and roast in the oven for 30 – 45 minutes, until the chicken is cooked through.
- Discard the chicken skin and shred the meat into bite sized pieces. Discard the chicken bones.
- While you are waiting for the chicken to roast, prep the rest of your ingredients.
- Bring a large pot of salted water to a boil and cook the pasta until it’s done the way that you like to eat it. If you like your pasta dishes to have a lot of substance (vegetable and chicken), use 8 oz, if you don’t want it to be too loaded down, use 10 oz. Save about a cup of the starchy pasta water. You might want to thin out the sauce later and it’s the perfect liquid, since it has all that starch in it.
- Meanwhile, in a large skillet, add the rendered chicken fat or use oil or butter and cook the onion until softened, about 3 minutes.
- Add the carrots, celery, and garlic. Season with salt and ground black pepper. Cook for 5-7 minutes, until the carrots are cooked through.
- Sprinkle the flour into the skillet and mix into the vegetables, stirring continuously for about 1 minute, until all of the flour is absorbed, cooking the flour just enough to get rid of the raw taste.
- Slowly pour in the broth, a little bit at a time, whisking constantly until it’s smooth. Bring it to a boil, reduce to a simmer and cook for another 5 minutes or so, until the sauce has thickened.
- At this point, pour in the heavy cream. Taste for seasoning, adding more salt and pepper if it needs it. Turn off the heat and add the shredded chicken and mix to combine.
- Add the sauce, frozen peas (I usually thaw them a bit first) and fresh parsley to the pasta and mix one more time until it is all evenly incorporated.