One-Pot Chicken Pot Pie Pasta
One-Pot Chicken Pot Pie Pasta is a delicious and comforting dish that combines creamy chicken pot pie and the convenience of a one-pot meal.
Ingredients
- 1 tbs Unsalted Butter
- ½ c Onion finely minced
- ¾ c Celery diced
- 1 c Carrots diced
- 1 lb Boneless Skinless Chicken Thighs cubed
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 1 tbs All-Purpose Flour
- 1 teaspoon Fresh Rosemary finely minced
- ½ c White Wine
- 4 c Low-Sodium Chicken Broth
- 12 oz Egg Noodles uncooked
- 1 c Frozen Peas
- Fresh Rosemary Sprigs optional for garnish
Instructions
- In a large skillet or pot with a lid, melt the unsalted butter over medium-high heat. Add the minced onion, celery, and carrots, then stir into the butter. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the cubed chicken thighs, freshly ground black pepper, and kosher salt, then stir to combine everything. Continue cooking, stirring occasionally for 7 to 10 minutes, until the chicken is cooked and no longer pink.
- Add the white wine to deglaze the pot and allow it to cook for 2 to 3 minutes so the wine reduces slightly. Then, stir in the all-purpose flour and freshly minced rosemary.
- Then, add the low-sodium chicken broth, increase the heat to high, and bring to a simmer. Add the uncooked egg noodles, bring back up to a simmer, place the lid on the pot, and reduce the temperature to medium-low. Cook for 15 minutes, stirring every five minutes.
- Stir in the frozen peas, replace the lid, and cook for an additional 5 minutes.
- Top with sprigs of fresh rosemary and serve immediately.
- Yield 6 servings
Tips/Notes
I like to use my large Le Creuset Braiser.
Nutrition
Calories: 406kcalCarbohydrates: 51gProtein: 28gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 124mgSodium: 348mgPotassium: 657mgFiber: 4gSugar: 5gVitamin A: 3919IUVitamin C: 12mgCalcium: 58mgIron: 3mg
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