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.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::5
Ingredients
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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
Directions
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.