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.

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

Print this post

1 comment: