Easy Chicken Pot Pie Pasta
Cozy and delicious, this easy recipe for chicken pot pie pasta comes together fast in one skillet!
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Ingredients
- 12 oz penne pasta
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, finely chopped
- ¾ teaspoon poultry seasoning*
- ¼ cup all-purpose flour*
- 2 cups chicken broth
- 14 oz mixed vegetables
- 2 cups cooked chicken, diced
Instructions
Cook pasta:
- In a large pot of boiling salted water, cook pasta al dente, according to package instructions.
Cook veggies:
- Meanwhile, in a large saucepan, melt butter over medium-high heat. Add onion, celery, and poultry seasoning, and cook until onion is translucent about 4 minutes. Add flour and mix with the vegetables, stirring for 1 minute. Gradually add the broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes, stirring throughout.
Combine:
- Add the mixed vegetables and cooked chicken, and combine with sauce.
- Drain pasta and add to skillet, toss to combine.
Notes
- Make this gluten-free by using 1:1 gluten-free all-purpose flour and gluten-free pasta.
- No poultry seasoning? No problem. Use ½ teaspoon dried sage and ¼ teaspoon dried thyme. Alternatively, use 1 teaspoon Italian seasoning.
- If you don't have a rotisserie chicken or leftovers, pan-sear boneless chicken breast in the same skillet, remove it from the pan, and cook the tidbits left with the veggies for added flavor. Give the chicken a rough chop before stirring it into the veggies and sauce.
Nutrition
Serving: 1 serving | Calories: 420kcal | Carbohydrates: 58g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 95mg | Potassium: 477mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3561IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg
