Chicken Pot Pie Pasta
Quick and easy pasta version of chicken pot pie
Ingredients
For the sauce:
- 2 tbsp butter
- 1 onion diced
- 2 garlic cloves minced
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
For the pasta:
- 12 oz pasta of your choice cooked according to package
- 2 1/2 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables
- 1 1/2 cups shredded cheddar cheese plus a bit more for the top
Instructions
- Cook pasta according to package, drain and rinse with cold water and set aside until needed.
- In a deep skillet or saucepan, add the butter over medium heat and allow it to melt. Add the onion and garlic and stir. Sprinkle the flour in and whisk while it cooks for a minute. Slowly add the chicken broth while whisking to avoid lumps.
- Now add the milk or cream, thyme, onion powder, garlic powder, frozen veggies and salt and pepper to taste. Cook until the veggies are heated through. Remove from heat and slowly whisk in the shredded cheese. Add in the pasta and simmer until everything is hot. Serve in bowls topped with extra shredded cheese.
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