A few weeks ago I was craving both Chicken Pot Pie and Chicken and Dumplings in the worst way. We had a really busy week though and I didn't have a lot of time to spend in the kitchen so I didn't get to make them.
So to satisfy my craving I threw together a creamy chicken dish with all of the flavors of chicken pot pie without the work. And instead of potatoes and crust that are normally in pot pie, I subbed pasta.
Chicken Pot Pie Pasta
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations, Inspired by my Chicken Pot Pie and Chicken and Dumplings
- 2 chicken breasts, cubed
- Salt, pepper, dried thyme
- Touch of olive oil for cooking chicken
- 2 Tbsp butter
- Handful of white or brown mushrooms, sliced
- 1 carrot, diced
- 1 stalk of celery, diced
- 1/2 sm yellow onion, diced
- 1.5 Tbsp flour
- 1/4 c dry white wine
- 1-2 cups of chicken broth (see notes in directions)
- 1/2 c frozen peas
- Optional: frozen corn
- Pinch each of dried thyme and dried dill weed
- 1/4 c light cream
- 8 oz cooked pasta, small shape
- Season the chicken with salt, pepper, and a pinch of dried thyme
- Heat olive oil in a large sauté pan; add the chicken and cook 6-8 minutes until done; transfer to a plate.
- Add the butter to the pan and add the mushrooms; sauté 8 minutes.
- Add the carrots, onion, and celery; cook 2 minutes
- Add the flour and stir to coat everything
- Add the wine and stir until absorbed
- Slowly add the broth 1/4 c at a time, stirring to thicken. Repeat as needed, slowly, taking your time to develop a thick and creamy sauce. Season with thyme and dill
- Once you have as much sauce as you want (you may not use the entire 2 cups - it's up to you!), stir in the frozen peas and then return the chicken to the pan.
- Add the cream and stir until heated through
- Add the pasta and toss to coat