Chicken Pot Pie Pasta

chicken pot pie pasta6 (1)

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PREP TIME
10 Minutes
COOK TIME
23 Minutes
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YIELD
6 servings

What You Need

  • 2 tablespoons unsalted butter

  • ½ small yellow onion, diced

  • 3 ribs Dandy® Celery, diced

  • 3 carrots, peeled and diced

  • 4 garlic cloves, minced

  • 1 tablespoon all-purpose flour (or 1x1 gluten-free flour)

  • 3 cups low-sodium chicken broth

  • 2 cups half and half (or almond milk if dairy-free)

  • 2 teaspoons kosher salt

  • 1 teaspoon ground pepper

  • 1 teaspoon garlic powder

  • ½ teaspoon dried thyme

  • ½ teaspoon ground sage

  • ½ teaspoon paprika

  • 1 ½ cups rotisserie chicken, shredded

  • 12-ounces cavatappi pasta (or egg noodles)

  • 1 cup frozen peas, thawed

  • Parsley, diced - for garnish

  • Biscuits, for serving (optional)

Find Dandy Celery

Make It

  1. In a large pot over medium heat add the butter. Once melted add the onion, celery, and carrots. Cook until the veggies are soft and onions are translucent; 5-7 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.

  2. Sprinkle in flour and sauté with veggies and garlic. Add chicken broth, half and half (cream), and dried spices. thyme. Stir to combine.

  3. Add the shredded chicken. Once the mixture begins to boil add pasta noodles and reduce heat to a simmer. Allow to cook uncovered (no lid) for 10-12 minutes, until pasta is al dente, and most of the liquid has been absorbed, stirring every few minutes.

  4. Remove from heat and fold in thawed peas, mixing until everything is fully combined. Garnish with the chopped parsley (optional). Serve and enjoy.

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