This Chicken Pot Pie Pasta Skillet brings together the comforting flavors of chicken pot pie with the heartiness of pasta in one easy-to-make dish. With tender chicken, creamy sauce, and vegetables, it’s a satisfying meal that’s sure to please the whole family.
Ingredients
2 tablespoons olive oil
1 pound (450g) boneless, skinless chicken breasts or thighs, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup (150g) frozen peas and carrots (or a mix of your favorite vegetables)
1 cup (150g) frozen corn kernels (optional)
8 ounces (225g) pasta (penne, fusilli, or rotini work well)
1 cup (240ml) chicken broth
1 cup (240ml) milk (whole milk or 2% is best)
1/2 cup (120ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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