Chicken Potpie Pasta

Total Time Prep: 10 min. Cook: 35 min.
Yield 6 servings
Test Kitchen Approved
Craving chicken potpie, but not the part where you actually have to make one? Chicken potpie pasta brings all the flavor with none of the pie-making.

Ingredients

  • 12 ounces uncooked cavatappi pasta
  • 1/4 cup butter
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups frozen mixed vegetables, thawed and drained
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1-1/2 cups heavy whipping cream, warmed
  • 2-1/2 cups shredded cooked chicken breast
  • Minced fresh parsley and freshly baked biscuits, for serving, optional

Directions

  1. Cook pasta according to package directions. Drain; set aside.
  2. Meanwhile, heat butter in a Dutch oven or large pot over medium heat. Add celery and onion. Cook until softened, 9-10 minutes, stirring occasionally. Stir in mixed vegetables, garlic, thyme, salt and pepper. Cook until vegetables are soft, 4-5 minutes.
  3. Stir in flour; cook until lightly browned, 2-3 minutes, stirring frequently. Stir in chicken broth and heavy cream. Increase heat to medium-high; bring to a simmer. Reduce heat to medium-low. Cook until mixture is thickened, 5-7 minutes, stirring occasionally.
  4. Stir in cooked pasta and cooked chicken. Cook until hot, 4-5 minutes, stirring occasionally. Season with extra salt and pepper, to taste.
  5. Spoon pasta into bowls. Top each with parsley and a freshly baked biscuit, if desired.

Nutrition Facts

1 serving: 656 calories, 33g fat (19g saturated fat), 133mg cholesterol, 1172mg sodium, 62g carbohydrate (7g sugars, 6g fiber), 29g protein.

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