Description
A comforting and creamy pasta dish that captures the essence of traditional chicken pot pie.
Ingredients
Scale
- 2 cups gluten-free pasta
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 2 cups vegetable broth
- 1 cup coconut milk (or dairy-free alternative)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Peas (optional, for garnish)
Instructions
- Cook the gluten-free pasta according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the shredded chicken, vegetable broth, and coconut milk to the skillet.
- Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
- Stir in the cooked pasta and mix well.
- If using, add peas and heat through.
- Serve hot and enjoy!
Notes
This dish can be customized with various vegetables or plant-based proteins for dietary preferences.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg