Description
A delicious and creamy pasta dish that combines the comforting flavors of chicken pot pie with the ease of quick preparation, perfect for busy fall evenings.
Ingredients
- 8 oz short pasta – Any short pasta works wonderfully; gluten-free pasta can be used as a substitute.
- 2 cups cooked chicken – Rotisserie chicken saves time; alternatively, poach chicken breasts for a fresher approach.
- 1 can cream of chicken soup – Provides depth; consider making your own from scratch for greater control.
- 1 cup chicken broth – Essential for flavor; vegetable broth works well too.
- 2 cups mixed vegetables – Fresh or frozen; substitute with your favorites.
- Salt – to taste
- Pepper – to taste
- Thyme – optional, for added herbal notes.
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine cooked chicken, cream of chicken soup, and broth. Stir until well blended.
3. Add mixed vegetables and bring to a gentle simmer over medium heat for about 5 minutes.
4. Pour in the pasta and stir well to combine; continue to simmer for another 2–3 minutes.
5. Season with salt, pepper, and any additional spices to taste before serving.
Notes
Consider incorporating fresh herbs or a sprinkle of cheese as a finishing touch.
Pre-chop vegetables and shred chicken in advance to expedite your cooking time.
Use leftover turkey or ham as an alternative protein.
Add a splash of milk or cream for a richer sauce if desired.