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Classic Chicken Pot Pie Pasta

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A warm and comforting pasta dish that combines leftover chicken, vegetables, and a creamy sauce, topped with crumbled pie crust for added crunch.

Ingredients

Scale
  • 8 oz pasta of choice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups cooked chicken, shredded
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 1 cup pie crust, crumbled (optional for garnish)

Instructions

  1. Cook pasta according to package instructions; drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until soft, about 5-7 minutes.
  3. Stir in the shredded chicken and cook for another 2 minutes.
  4. Add chicken broth and bring to a simmer. Stir in heavy cream, thyme, peas, salt, and pepper.
  5. Add the cooked pasta into the skillet, mixing until well combined and heated through.
  6. Serve hot, garnished with crumbled pie crust if desired.

Notes

Great for using up leftover chicken and pantry staples. Adjust the cream to your preference for a lighter version.

Nutrition

Find it online: https://voxrecipes.com/classic-chicken-pot-pie-pasta/