Chicken Pot Pie Pasta
👩🍳 Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your 8 oz of penne pasta according to the package directions until it is al dente. Drain it and set it aside.
- Sauté the Aromatics: Melt the 2 tablespoons of unsalted butter in a large, deep skillet or cast-iron pan over medium heat. Drop in your diced small onion and 2 diced carrots. Sauté for 4 to 5 minutes until the onions turn translucent and the carrots begin to soften.
- Brown the Chicken: Add your cubed raw chicken to the skillet with the vegetables. Season with your dried thyme, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is golden and cooked through.
- Build the Thicken Layer: Sprinkle the 2 tablespoons of all-purpose flour evenly over the chicken and veggies. Stir constantly for 1 minute to cook out the raw flour taste.
- Simmer the Sauce: Slowly pour in the 2 cups of chicken broth, whisking or scraping the bottom of the pan to lift up all those delicious browned bits. Bring the liquid to a gentle simmer and let it bubble for 3 to 4 minutes until it starts to thicken into a lovely gravy.
- Make it Velvety: Lower the heat and stir in the 1/2 cup of heavy cream and 1/2 cup of frozen sweet peas. Let it cook for another 2 minutes until the peas are bright green and heated through.
- The Great Fusion: Dump your cooked, drained penne pasta directly into the bubbling skillet. Toss everything together thoroughly, making sure the velvety pot pie sauce completely coats the ridges of the pasta, just like the gorgeous presentation in .
- Garnish and Serve: Garnish the top with a few sprigs of fresh thyme or chopped parsley, dish it out into warm bowls, and enjoy! 🍽️🎉
