Description
A creamy and comforting pasta dish that captures the flavors of classic chicken pot pie.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, pepper, and salt. Cook for 1 minute more until fragrant.
- Pour in chicken broth and milk. Bring to a simmer.
- Stir in heavy cream, peas, and corn.
- Gradually whisk in the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes until thickened.
- Return the cooked chicken to the skillet. Stir in fresh parsley.
- Serve hot.
Notes
- For a richer flavor, use rotisserie chicken.
- Adjust seasonings to your preference.
- Add your favorite vegetables like potatoes or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Chicken Pot Pie Pasta Skillet, creamy pasta, comfort food, easy dinner, one-skillet meal