Tuesday, January 6, 2015

Chicken Pot Pie Pasta

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.

To make this a REALLY quick and easy meal, use rotisserie chicken.

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

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