A warm and comforting chicken pot pie always seems to hit the spot on a cold evening, but after work — who has time? I created Chicken Pot Pie Penne Pasta because it has all the same flavors as classic chicken pot pie, but it’s done in less than 15 minutes. The key to an easy weeknight meal is to use pantry items, as well as cooked protein; like rotisserie chicken or leftover cooked chicken from a previous meal.
I layered all the ingredients in an iron skillet and added the frozen peas, cream and minced dill after the pasta was al dente. Reduce the sauce for just a few minutes before ladling into bowls and don’t skip a dusting of Parmesan cheese. I just love a good pasta dinner and it’s not surprising to me that you can have this tasty meal in a matter of minutes.
1 white onion, diced
2 stalks celery, sliced
1 clove garlic, minced
2 cups cooked cubed or shredded chicken
1/2 pound dried penne pasta
2 1/2 cups chicken broth
1/2 cup frozen peas
1/3 cup heavy cream
1 tablespoon fresh minced dill, or 1 teaspoon dried dill
oil for cooking
1/3 cup Parmesan cheese for dusting
- In a large iron skillet over medium heat, add 2 teaspoons oil, onion and celery. Sauté for 3 minutes and add garlic, stir.
- Add chicken, penne and chicken broth and stir to combine. Sprinkle with 1 teaspoon salt and stir. Cover pan with lid.
- Cook for 9 minutes and remove lid. Add frozen peas, cream and dill, stir. Cook for 2 minutes to reduce the sauce slightly.
- Ladle into bowls and top with parmesan cheese. Enjoy!