One-Pan Creamy Chicken Pot Pie Pasta
This Creamy Chicken Pot Pie Pasta, made with Hero Noodles™ Mini Spirals, chicken, peas, carrots, celery, and a creamy herb sauce, topped with pieces of baked puff pastry, is everything you love about classic chicken pot pie turned into the ultimate cozy pasta dish.
Recipe, photo and video courtesy of Ariel Pruitt of @mombunsandcaffeine
Servings
4-6
Prep Time
15
Cook Time
25
Total Time
40
1
Preheat the oven to 400°F.
2
Sauté the vegetables. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for about 5–7 minutes, until softened. Add the garlic and cook for another 30 seconds.
3
Make the pot pie sauce. Sprinkle the flour over the vegetables and stir for about a minute. Slowly pour in the chicken broth while stirring. Add the thyme, parsley, poultry seasoning, salt, and pepper.
4
Bring the mixture to a gentle boil, then stir the uncooked Hero Mini Spirals directly into the pan. Reduce to a simmer, cover, and cook according to the pasta’s approximate package cook time, stirring every couple of minutes so nothing sticks. If the pasta absorbs the liquid before it’s tender, add broth 1/4 cup at a time.
5
Meanwhile, cut the puff pastry into small squares or strips or use a cookie cutter to make leaves for that fall vibe, place on a parchment-lined baking sheet, brush with beaten egg, and bake according to package directions until puffed and golden brown.
6
Once the pasta is almost tender, stir in the 1 cup heavy cream, cooked chicken, and frozen peas. Simmer uncovered for another 2–4 minutes, until the pasta is tender and everything is creamy. Stir in the Parmesan at the very end.
7
Serve. Spoon the pasta into bowls and top each serving with the golden puff pastry pieces.
