Chicken Pot Pie Skillet Pasta

Chicken Pot Pie Skillet Pasta

Chicken pot pie skillet pasta is a comforting dish that combines the flavors of a classic chicken pot pie with the simplicity of a one-pan pasta meal. Instead of a pie crust, shell pasta is cooked directly in a rich, creamy sauce made with chicken broth and evaporated milk. As the sauce thickens, it gives the dish a hearty, velvety texture.

Ingredients

• 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. Melt butter in a large deep skillet over medium heat. Add onion and cook, stirring for 4 minutes. Add garlic and cook until fragrant, about 45 seconds. Stir in mixed vegetables and sprinkle flour over the mixture.
2. Pour in chicken broth and evaporated milk. Add thyme, sage, parsley, black pepper, and salt. Stir to combine.
3. Add chicken and shell pasta into the skillet. Cover and cook until pasta is tender with a bite, about 12 minutes. Stir in sherry and taste, adjusting seasoning with salt and pepper. Serve immediately.