Ingredients
Scale
- 1.5 lbs Boneless, Skinless Chicken Thighs
- 4 tablespoons Unsalted Butter
- 1 large Yellow Onion
- 2 Carrots
- 2 Celery Stalks
- 8 oz Cremini Mushrooms
- 4 cloves Garlic
- ⅓ cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 cup Whole Milk
- 4 oz Cream Cheese
- 1 teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- ¼ teaspoon Ground Nutmeg
- 1 cup Frozen Peas
- 1 cup Frozen Corn Kernels
- Salt and Black Pepper
- 1 lb Penne Pasta or Egg Noodles
- Fresh Parsley
Instructions
- Sauté onion, carrots, and celery in butter.
- Brown chicken, add mushrooms and garlic.
- Sprinkle flour, whisk in chicken broth and milk.
- Stir in cream cheese, thyme, rosemary, nutmeg, salt, and pepper. Simmer until thickened.
- Cook pasta al dente.
- Combine pasta, pot pie filling, peas, and corn.
- Garnish with parsley and serve.
Notes
Customize with different vegetables, add cheese, vary herbs, or adjust spice level. Use rotisserie chicken for convenience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Chicken Pot Pie Pasta, Creamy Pasta, One-Pot Pasta, Chicken Pasta