Description
This Chicken Pot Pie Pasta combines the comforting flavors of traditional chicken pot pie with the ease of a pasta dish. Perfect for any weeknight dinner!
Ingredients
Scale
- 8 ounces pasta
- 1 pound cooked chicken, shredded
- 2 cups mixed vegetables
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta according to package directions; drain and set aside.
- In a large skillet, melt butter over medium heat.
- Stir in flour to create a roux, cooking for 1-2 minutes.
- Add chicken broth and milk gradually, whisking until smooth.
- Stir in chicken, mixed vegetables, onion powder, garlic powder, thyme, salt, and pepper.
- Combine cooked pasta with the sauce and stir to combine.
- Cook until everything is heated through and serve.
Notes
- For added creaminess, use half and half instead of milk.
- You can substitute turkey for chicken if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
Keywords: chicken pot pie pasta