This skillet chicken pot pie pasta is a delightful twist on the timeless comfort of a traditional pot pie, effortlessly combining rich flavors and the convenience of a single-pan preparation. Instead of encasing everything within a pie crust, tender shell pasta absorbs the creamy, luscious sauce, creating a dish both hearty and smooth. The sauce, thickened while cooking, intertwines the depth of chicken broth with the silky richness of evaporated milk, creating a velvety base that coats every bite.
Ingredients
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2 tablespoons unsalted butter
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1 small onion, finely diced
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3 cloves garlic, minced
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12 ounces frozen mixed vegetables
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2 tablespoons all-purpose flour
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2 cups chicken broth
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¾ cup evaporated milk
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¼ teaspoon dried thyme
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¼ teaspoon dried sage
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¼ teaspoon dried parsley
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¼ teaspoon freshly ground black pepper
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1 teaspoon salt
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1 skinless, boneless chicken breast, cubed into bite-sized pieces
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2 cups shell pasta
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1 tablespoon sherry
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Directions
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In a deep skillet over medium heat, melt the butter, allowing it to gently sizzle. Introduce the diced onion, stirring for about 4 minutes until softened. Add the minced garlic and cook until its fragrance blooms—approximately 45 seconds. Incorporate the mixed vegetables, stirring to blend the flavors.
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Gradually sprinkle the flour over the mixture, folding it in until it melds. Pour in the chicken broth and evaporated milk, then season with thyme, sage, parsley, black pepper, and salt. Stir until everything is thoroughly combined.
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Gently stir in the chicken pieces and shell pasta. Cover the skillet and let it simmer until the pasta reaches a tender, slightly firm bite about 12 minutes. Stir in the sherry, tasting and adjusting seasoning as needed. Serve immediately, savoring the comforting richness of this unique fusion dish.
Nutrition Facts (per serving)
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Calories: 308
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Fat: 10g
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Carbohydrates: 36g
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Protein: 18g
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