Pot Pie Pasta (Print Version)
# Ingredients:
→ For the Dish
01 -
12 oz of pasta (try penne or fusilli)
02 -
1 onion, finely chopped
03 -
3 cups of chicken broth
04 -
1/4 cup plain flour
05 -
1 cup frozen peas
06 -
2 teaspoons thyme, dried
07 -
1/2 cup celery, diced up
08 -
Salt and black pepper, adjust to your taste
09 -
2 tablespoons of olive oil
10 -
1/2 cup carrots, chopped small
11 -
1 cup heavy cream
12 -
2 garlic cloves, minced
13 -
2 cups of cooked chicken, pulled apart
# Instructions:
01 -
Pour some olive oil into a big pan or Dutch oven, set to medium heat. Toss in the onion, garlic, carrots, and celery and give them a stir. Cook until they’re soft—about 5 minutes.
02 -
Add the chicken to the softened veggies, and mix it all together. Sprinkle the flour on top and keep stirring for roughly a minute to make sure it’s evenly spread.
03 -
Slowly add the chicken broth and the cream, stirring constantly to keep lumps away. Add the thyme, then season with salt and pepper as you go. Let it come to a light simmer.
04 -
Throw the dry pasta straight into the pan. Turn the heat down a notch and let everything simmer gently. Give it a stir now and then, and wait around 12-14 minutes for the pasta to cook nice and soft.
05 -
When you’re 3 minutes away from the pasta being done, fold in the peas. Once the pasta’s tender and the sauce has thickened up, give it a taste and tweak the salt and pepper if needed.
06 -
Take it off the heat and serve nice and warm!
# Notes:
01 -
Grab a store-bought rotisserie chicken to save time.
02 -
As it cools down, the sauce will naturally thicken more.