A comforting twist on classic chicken pot pie turned into a pasta dish, packed with veggies and flavored with chicken broth, half and half, and spices, all coming together in just 30 minutes.
1: Cook your pasta while you follow the steps below and reserve 1/2 cup of the water - set the pasta in a bowl to the side.
2: In a 5.5 quart dutch oven, add the carrot, celery and onion along with a good drizzle of oil - season with salt and pepper and cook on medium heat for up to 10 minutes until veggies are tender.
3: Add the flour to the veggies, along with another drizzle of oil and cook for another 1-2 minutes.
4: Pour in the chicken broth, half + half, thyme, paprika, onion, garlic, bouillon and another good pinch of salt + pepper — let this simmer to thicken (3-5 minutes).
5: Add in the cooked pasta, frozen peas, chicken and shredded cheese and stir everything together.
6: Finish with green onion and ENJOY!
