Skillet Chicken Pot Pie Pasta
This easy skillet chicken pot pie pasta combines tender chicken and penne in a rich, creamy sauce packed with comforting flavor. Using canned mixed vegetables and a single pan skips the tedious chopping and baking, making it a delicious 30-minute weeknight dinner. It delivers all the nostalgic comfort of a traditional pot pie with a fractions-of-the-effort pasta twist.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
20 Min
Ingredients
12 ounces penne pasta
3 tablespoons unsalted butter
1 small yellow onion, diced
1 stalk celery, sliced
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour
2 cups chicken broth
1 can (15 oz.) Libby's Mixed Vegetables, drained
2 cups diced cooked chicken
12 ounces penne pasta
3 tablespoons unsalted butter
1 small yellow onion, diced
1 stalk celery, sliced
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour
2 cups chicken broth
1 can (15 oz.) Libby's Mixed Vegetables, drained
2 cups diced cooked chicken
Instructions
1. In large pot of boiling salted water, cook pasta 3 minutes less than package directions.
2. In large, deep skillet, melt butter over medium-high. Add onion, celery, poultry seasoning, salt and pepper. Cook 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
3. Add mixed vegetables and chicken, combine with sauce.
4. Drain pasta and add to skillet, toss to combine.
1. In large pot of boiling salted water, cook pasta 3 minutes less than package directions.
2. In large, deep skillet, melt butter over medium-high. Add onion, celery, poultry seasoning, salt and pepper. Cook 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
3. Add mixed vegetables and chicken, combine with sauce.
4. Drain pasta and add to skillet, toss to combine.
