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.
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.
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
Instructions
- Cook pasta according to package directions. Drain; set aside.
- 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.
- 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.
- Stir in cooked pasta and cooked chicken. Cook until hot, 4-5 minutes, stirring occasionally. Season with extra salt and pepper, to taste.
- Spoon pasta into bowls. Top each with parsley and a freshly baked biscuit, if desired.
