Chicken Pot Pie Pasta

This one pot creamy Chicken Pot Pie Pasta is a super easy dinner that tastes just like chicken pot pie but in pasta form and it’s all done in one pot and ready in under an hour!

Ingredients

▢1 tablespoon butter (unsalted)

▢1 large onion (chopped)

▢1 stalk celery (chopped)

▢1 medium carrot (chopped)

▢6 chicken thighs (skinless, boneless and cut into bite size pieces)

▢½ teaspoon salt (or to taste)

▢¼ teaspoon pepper (or to taste)

▢1 tablespoon all-purpose flour

▢1 teaspoon fresh rosemary (chopped (or 1/2 tsp dried rosemary))

▢½ cup white wine

▢4 cups chicken broth (low sodium or no sodium added)

▢12 ounces pasta (uncooked)

▢1 cup frozen peas

▢1 tablespoon fresh parsley (chopped)

Instructions 

In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.

Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.

Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.

Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.

Garnish with fresh parsley and serve.