Chicken Pot Pie Skillet Pasta Recipe

Previous Next

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 5 servings.

• 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

1. Step 1: Melt butter in a large deep skillet over medium heat.
2. Step 2: Add the diced onion and cook, stirring occasionally, for 4 minutes until softened.
3. Step 3: Add the minced garlic to the skillet and cook, stirring constantly, for about 45 seconds, or until fragrant.
4. Step 4: Stir in the frozen mixed vegetables and let them cook for 2 minutes, allowing the flavors to combine.
5. Step 5: Sprinkle flour over the mixture, stirring well to incorporate, ensuring there are no lumps.
6. Step 6: Gradually pour in the chicken stock and evaporated milk, stirring as you go to create a smooth base.
7. Step 7: Add dried thyme, sage, parsley, black pepper, and salt, stirring to combine all the seasonings evenly.
8. Step 8: Stir in the chicken pieces and shell pasta, making sure everything is well mixed.
9. Step 9: Cover the skillet and cook for about 12 minutes, or until the pasta is tender yet firm to the bite.
10. Step 10: Stir in the sherry, then taste and adjust the seasoning with additional salt and pepper if necessary.
11. Step 11: Serve the dish immediately, ensuring each serving has a generous portion of both the pasta and the creamy chicken-vegetable mixture.

Nutrition Facts (per serving)

• Calories: 308
• Total Fat: 10g (13% DV)
• Saturated Fat: 5g (26% DV)
• Cholesterol: 46mg (15% DV)
• Sodium: 662mg (29% DV)
• Total Carbohydrate: 36g (13% DV)
• Dietary Fiber: 4g (15% DV)
• Total Sugars: 8g
• Protein: 18g (36% DV)
• Vitamin C: 4mg (5% DV)
• Calcium: 136mg (10% DV)
• Iron: 2mg (11% DV)
• Potassium: 451mg (10% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

History and Origin of Chicken Pot Pie Skillet Pasta

Chicken pot pie has a long-standing tradition in American cuisine, tracing its roots back to European meat pies brought by early settlers. The classic dish was designed as a hearty, all-in-one meal using simple, readily available ingredients like chicken, vegetables, and a creamy sauce encased in a pie crust. Over time, home cooks sought quicker, more convenient adaptations, leading to the creation of Chicken Pot Pie Skillet Pasta. By combining the familiar flavors of a traditional pot pie with pasta cooked directly in a skillet, this dish transforms a labor-intensive recipe into a fast, weeknight-friendly meal without sacrificing comfort or richness.

Regional Variations

While the traditional chicken pot pie is widely associated with the Northeastern and Midwestern United States, the skillet pasta adaptation has gained popularity in Southern and suburban households due to its simplicity and versatility. Regional variations often include swapping vegetables based on seasonal availabilitysuch as using sweet corn and green beans in the South, or peas and carrots in the Midwest. Some versions also incorporate regional cheeses like sharp cheddar or smoked gouda for added depth, reflecting local tastes and preferences.

Distinguishing Features from Similar Dishes

Chicken Pot Pie Skillet Pasta differs from both traditional chicken pot pie and classic chicken pasta dishes. Unlike the baked pie version, this recipe omits the pastry crust entirely, allowing the creamy sauce to meld directly with the pasta and chicken. Compared to standard chicken pasta recipes, it features a richer, more herb-forward sauce reminiscent of pot pie filling, giving it a comforting and indulgent flavor profile. The use of evaporated milk, along with a careful balance of thyme, sage, and parsley, creates a distinctively velvety sauce that sets it apart from typical cream-based pasta dishes.

Serving and Occasions

This dish is most commonly served as a casual family dinner, especially on busy weeknights where convenience and flavor are equally valued. It can also appear at potlucks or informal gatherings, where its one-pan preparation and hearty portions make it an appealing choice. While it is primarily a home-cooked meal, some modern American bistros have adopted it for lunch or comfort food menus, often pairing it with a light side salad or crusty bread to complete the meal.

Interesting Facts

• The skillet pasta adaptation emerged in the early 2000s as part of a broader trend of deconstructing classic dishes for faster preparation.
• Using shell pasta is not arbitraryits shape holds the creamy sauce well, creating a texture that closely mimics the bite of a traditional pot pie.
• Many home cooks find that the leftovers reheat beautifully, with the sauce thickening slightly to enhance the overall richness.
• Adding a splash of sherry at the end is a modern twist, adding subtle depth and a hint of sweetness that complements the savory herbs.
• Despite its modern presentation, this dish preserves the essence of a centuries-old culinary tradition that celebrates comfort, warmth, and hearty flavors.

FAQ about Chicken Pot Pie Skillet Pasta Recipe

Comments