A delightful fusion that combines the creamy richness of chicken pot pie with the hearty satisfaction of pasta. This one-pot dish is perfect for cozy weeknight dinners.
Ingredients
Scale:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cubed
1 cup carrots, sliced
1 cup frozen peas
1 cup corn kernels
12 ounces penne pasta
4 cups chicken broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken and set it aside.
In the same skillet, add the carrots, peas, and corn. Cook for 3-4 minutes until the vegetables are tender.
Add the pasta and chicken broth to the skillet. Stir well, bring to a boil, then reduce the heat to low, and cover. Simmer for 10 minutes or until the pasta is al dente.
While the pasta cooks, melt the butter in a saucepan over medium heat. Stir in the flour, whisking continuously for about 1 minute.
Gradually whisk in the milk, allowing the sauce to thicken. Add garlic powder, salt, and pepper. Cook for another 2-3 minutes until the sauce is smooth and creamy.
Combine the cooked chicken, vegetables, and pasta with the homemade pot pie sauce. Stir well to coat everything evenly.
Serve hot, garnished with fresh parsley or parmesan cheese if desired.
