Chicken Pot Pie Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon unsalted butter
02 -
1 large onion, chopped
03 -
1 stalk celery, chopped
04 -
1 medium carrot, chopped
05 -
6 chicken thighs, skinless, boneless, cut into bite-size pieces
06 -
½ teaspoon salt, or to taste
07 -
¼ teaspoon black pepper, or to taste
08 -
1 tablespoon all-purpose flour
09 -
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
10 -
½ cup white wine
11 -
4 cups low-sodium chicken broth
12 -
12 ounces pasta, uncooked
13 -
1 cup frozen peas
14 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
In a large Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5 minutes until the vegetables soften.
02 -
Add the chicken pieces to the pot. Season with salt and pepper. Cook for 5–7 minutes until the chicken is no longer pink.
03 -
Sprinkle the flour over the chicken and vegetables. Stir well and cook for 1 minute. Add the rosemary, white wine, and chicken broth. Stir everything together and adjust seasoning if needed.
04 -
Add the uncooked pasta to the pot. Stir to combine. Simmer over medium-low heat for about 15 minutes, stirring occasionally to prevent sticking.
05 -
Stir in the frozen peas and cook for another 5–10 minutes until the pasta is tender. Garnish with fresh parsley and serve warm.
# Notes:
01 -
Chicken breast can be substituted for chicken thighs if preferred.
02 -
If you don't cook with wine, simply replace it with extra chicken broth.
03 -
Stir the pasta occasionally to prevent it from sticking to the pot.