The flavors of chicken pot pie – in pasta form! This Chicken Pot Pie Ragu combines a creamy chicken gravy with pasta for a comforting, warming dinner.
About a month ago, I decided to make a chicken pot pie for my family for dinner. Not for the blog, but just for the fun of it. And for the fact that we had to eat dinner. 😉 So I set out gathering ingredients, making the pie crust, cooking the chicken. I have to be honest and say that I don’t think I’ve ever actually made a chicken pot pie before that instance, so I guess I didn’t really know what I was getting into. That dinner took me at least 2 hours to make. And then we sat down and it was all over in about 4 minutes. But it wasn’t really over, because I had a kitchen full of dishes to clean.
I laughed as I cleaned up that night at the apparent ridiculousness of it all. I told my husband it’s a good thing that it was fun for me. That I really do love to cook.
While I enjoy a marathon cooking session in the kitchen every once in awhile, it’s really not feasible on 90% of my nights. Which is why I really fell in love with this Chicken Pot Pie Ragu. It has the flavors of a traditional chicken pot pie, but is finished way faster! Instead of a pie crust, you make noodles. Then those are combined with chicken, vegetables and a creamy sauce. Top it off with some breadcrumbs for a little bit of crunch that adds that a little extra bit of something special.
This is the perfect way to get those familiar flavors on a weeknight!
The flavors of chicken pot pie - in pasta form! This Chicken Pot Pie Ragu combines a creamy chicken gravy with pasta for a comforting, warming dinner.
- 3 tablespoons butter, divided
- 1/3 cup Panko breadcrumbs
- 2 carrots, peeled, quartered lengthwise then sliced
- 1/4 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy whipping cream
- 1 cup chicken stock
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1/2 inch cubes
- 1/2 cup frozen peas
- 12 oz extra-wide egg noodles
- dried thyme, for topping
Melt 1 tablespoon of the butter in a large skillet. Add the panko and cook, stirring, until the panko toasts, about 3 minutes. Transfer to a bowl.
Melt the remaining 2 tablespoons of butter in the same skillet. Add the carrots and the onion. Season with salt and pepper. Cook over medium heat, stirring often, until they start to soften, about 3 minutes. Add the garlic and cook an additional 30 seconds. Add the flour and stir in and cook for 1 more minute. Add the cream and the stock and bring to a boil. Cook over medium heat, stirring often, until the liquid has reduced by half, about 8 minutes.
Add the chicken to the mixture and cook over medium-low heat, stirring occasionally, until the chicken is cooked through, about 8 minutes. Add the peas to the mixture when there are about 3 minutes left in the cooking time.
Meanwhile, bring a large pot of water to a boil. Salt generously, then add the egg noodles and cook until al dente. Drain.
Combine the ragu with the pasta and stir to combine. Taste and season with salt and pepper, if needed.
Serve the pasta topped with the toasted breadcrumbs, and thyme, if desired.
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