Description
A rich and creamy twist on classic chicken pot pie, made with pappardelle pasta for a delightful meal.
Ingredients
Scale
- 12 ounces pappardelle pasta
- 1 pound cooked chicken, shredded
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Cook the pappardelle pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add mixed vegetables and cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth, stirring to prevent lumps.
- Stir in heavy cream, thyme, salt, and pepper.
- Add shredded chicken and cooked pasta; mix well and heat through.
- Serve warm.
Notes
- For added texture, you can top it with breadcrumbs before serving.
- This dish can easily be made ahead of time and reheated when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg