Ingredients
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2 cups cooked chicken, chopped or shredded
(rotisserie works great!) -
2 tbsp butter
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1 small onion, diced
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2–3 cloves garlic, minced
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2 cups frozen mixed vegetables
(peas, carrots, corn, green beans) -
3 cups chicken broth
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2 cups uncooked pasta (penne, rotini, or shells)
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1 cup heavy cream or half-and-half
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1 can (10.5 oz) cream of chicken soup
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1 tsp Italian seasoning
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½ tsp black pepper
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½ tsp salt (adjust to taste)
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½ tsp thyme (optional, but perfect for pot pie flavor)
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1–2 cups shredded cheddar or Monterey Jack cheese (optional)
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Fresh parsley for garnish
Instructions
1. Sauté aromatics
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In a large pot or skillet, melt butter over medium heat.
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Add onion and cook 3–4 minutes until softened.
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Add garlic and cook 30 seconds.
2. Add veggies, pasta, and broth
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Stir in frozen mixed veggies.
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Add uncooked pasta and chicken broth.
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Bring to a boil, then reduce heat and simmer 10–12 minutes, stirring occasionally, until pasta is tender.
3. Add creamy pot pie base
Stir in:
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Cream of chicken soup
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Heavy cream
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Cooked chicken
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Italian seasoning, thyme, salt, and pepper
Simmer 3–5 minutes until thick and creamy.
4. Optional: Make it cheesy
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Stir in cheese until melted and smooth (optional but delicious!).
5. Serve
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Garnish with parsley.
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Enjoy the comforting, pot-pie-meets-pasta goodness!
