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Chicken Potpie Pasta

Chicken Potpie Pasta

Craving chicken potpie, but not the part where you actually have to make one? Chicken potpie pasta brings all the flavor with none of the pie-making.

Calories
246
Carbohydrates
49g
Protein
10g
Potassium
353mg
Fiber
9g
Sugar
8g

Ingredients

  • 12 ounces uncooked cavatappi pasta
  • 1/4 cup butter
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups frozen mixed vegetables, thawed and drained
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1-1/2 cups heavy whipping cream, warmed
  • 2-1/2 cups shredded cooked chicken breast
  • Minced fresh parsley and freshly baked biscuits, for serving, optional

Direction

  1. Cook pasta according to package directions. Drain; set aside.
  2. Meanwhile, heat butter in a Dutch oven or large pot over medium heat. Add celery and onion. Cook until softened, 9-10 minutes, stirring occasionally. Stir in mixed vegetables, garlic, thyme, salt and pepper. Cook until vegetables are soft, 4-5 minutes.
  3. Stir in flour; cook until lightly browned, 2-3 minutes, stirring frequently. Stir in chicken broth and heavy cream. Increase heat to medium-high; bring to a simmer. Reduce heat to medium-low. Cook until mixture is thickened, 5-7 minutes, stirring occasionally.
  4. Stir in cooked pasta and cooked chicken. Cook until hot, 4-5 minutes, stirring occasionally. Season with extra salt and pepper, to taste.
  5. Spoon pasta into bowls. Top each with parsley and a freshly baked biscuit, if desired.

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