Pot Pie Pasta (Print Version)
Creamy pasta with tender chicken, peas, carrots, and a rich, savory sauce topped with buttery crumbs.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, cubed (about 10 oz rotisserie chicken)
→ Vegetables
02 - 1 cup carrots, peeled and diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
→ Pasta
07 - 10 oz short-cut pasta (penne, fusilli, or rotini)
→ Sauce
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - Salt and freshly ground black pepper, to taste
→ Optional Topping
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup buttery cracker crumbs (such as Ritz)
18 - 2 tablespoons melted butter
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, melt 3 tablespoons of unsalted butter in a large deep skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Sprinkle the flour evenly over the softened vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a light roux.
05 - Slowly pour in the chicken broth, whole milk, and heavy cream, whisking constantly to prevent lumps. Continue stirring until the mixture is smooth, then bring to a gentle simmer.
06 - Season the sauce with dried thyme, dried parsley, salt, and pepper. Fold in the frozen peas and cubed chicken. Let the mixture simmer for 4 to 5 minutes until the peas are tender, the chicken is heated through, and the sauce has thickened slightly.
07 - Add the drained pasta to the skillet and toss until every piece is well coated in the creamy sauce. Taste and adjust salt and pepper as needed.
08 - Preheat the broiler. Transfer the pasta mixture to an oven-safe baking dish. In a small bowl, combine the cracker crumbs, grated Parmesan, and melted butter. Sprinkle evenly over the top. Broil for 2 to 3 minutes until the topping is golden brown and bubbling.
09 - Serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- It delivers every comforting flavor of chicken pot pie without the stress of making a crust.
- The creamy sauce clings to every fold of pasta, and the optional broiled topping gives you that golden crunch everyone fights over.
02 -
- If you rush the roux and do not cook the flour long enough, the sauce will taste dusty and raw no matter how much cheese you throw at it later.
- Adding cold broth all at once instead of whisking it in slowly is the fastest way to create lumps that never fully dissolve.
03 -
- Cook the pasta one minute less than the package says because it will continue to soften when combined with the hot sauce.
- A small splash of dry white wine added right after the garlic bloom adds a layer of flavor that people will notice but never quite identify.