Description
A delightful, comforting dish that combines the flavors of chicken pot pie with the ease of a one-pot meal, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups cooked chicken, shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Add the shredded chicken, pasta, chicken broth, and thyme to the pot. Stir well to combine. Bring to a boil, then reduce to a simmer. Cook until the pasta is tender, about 10-12 minutes.
- Stir in the heavy cream and frozen mixed vegetables. Cook for an additional 2-3 minutes until vegetables are heated through and sauce is creamy.
- Season your dish with salt and pepper to taste. Serve warm in bowls, garnished with fresh herbs if desired.
Notes
For a quicker meal, use rotisserie chicken. You can substitute half-and-half for a lighter version of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg