Description
How to make creamy chicken pot pie one pot pasta with tender vegetables and herbs that brings comfort food magic to your dinner table.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
Flavor Builders
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
Seasonings
- 2 tsp dried thyme
- 1 tsp dried sage
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden brown on all sides, about 5-6 minutes. Remove and set aside.
- Sauté Vegetables: Add onion, carrots, and celery to the same pot. Cook until vegetables start to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds more.
- Create Roux: Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates the base for our creamy sauce.
- Add Liquids: Slowly pour in chicken broth while stirring to prevent lumps. Add thyme, sage, and bay leaf. Bring mixture to a gentle boil, stirring occasionally.
- Cook Pasta: Add pasta and browned chicken back to the pot. Simmer for 12-15 minutes, stirring frequently, until pasta is tender and sauce has thickened nicely.
- Finish Dish: Stir in heavy cream and frozen peas. Cook for 2-3 minutes until peas are heated through. Remove bay leaf, taste and adjust seasoning as needed.
- Serve Hot: Remove from heat and stir in fresh parsley. Let rest 2-3 minutes to thicken slightly before serving. The sauce will continue to thicken as it cools.
Notes
- Brown chicken properly for maximum flavor development in the final dish.
- Stir pasta frequently while cooking to prevent sticking and ensure even cooking.
- Add cream at the end to prevent curdling from excessive heat exposure.
- Sauce will thicken as it cools, so don’t worry if it seems thin initially.
- Frozen vegetables work better than fresh peas to maintain texture and color.
- Store leftovers in airtight container for up to 4 days in refrigerator.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g