Chicken pot pie skillet pasta is a comforting dish that blends the flavors of a classic chicken pot pie with the ease of a one-pan pasta meal. Instead of a pie crust, I’ve added shell pasta that is cooked directly in a rich, creamy sauce made with chicken broth and evaporated milk. The sauce thickens as it cooks, giving the dish a hearty, velvety texture.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 5
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 12 ounces frozen mixed vegetables
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 3/4 cup evaporated milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried parsley
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 skinless, boneless chicken breast , cut into bite-sized pieces
- 2 cups shell pasta
- 1 tablespoon sherry
Steps
- Melt butter in a large deep skillet over medium heat. Add onion; cook and stir for 4 minutes. Add garlic; cook and stir until fragrant, about 45 seconds. Stir in mixed vegetables. Sprinkle flour over the mixture.
- Pour in chicken broth and evaporated milk. Add in thyme, sage, parsley, black pepper, and salt. Stir to combine.
- Add chicken and shell pasta into the skillet. Cover and cook until pasta is tender with a bite, about 12 minutes. Stir in sherry; taste and season with salt and pepper. Serve immediately.
