Chicken Pot Pie Pasta

Detailed Directions and Instructions

Step 1: Prepare the Pasta

Cook the pasta according to package instructions. Drain and set aside.

Step 2: Cook the Chicken

In a large skillet, heat olive oil over medium heat. Add diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.

Step 3: Sauté Vegetables

Add diced onion, carrots, and celery to the skillet with the chicken. Sauté for 5 minutes until the vegetables are softened.

Step 4: Make the Sauce

Stir in flour and let it cook for a minute. Then, gradually add chicken broth and milk, stirring continuously until the sauce thickens.

Step 5: Combine Ingredients

Add the cooked pasta and frozen peas to the skillet. Mix well to coat everything with the sauce. Cook for an additional 2-3 minutes.

Step 6: Transfer to Baking Dish

Pour the pasta mixture into a greased baking dish and spread evenly.

Step 7: Top with Biscuits

Slice the pre-made biscuits in half and arrange them on top of the pasta mixture.

Step 8: Bake

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown.

Step 9: Serve

Allow to cool slightly before serving. Enjoy your chicken pot pie pasta.

Notes

Note 1: Cooking Time

Ensure to monitor the cooking time especially while baking to avoid over-browning the biscuits.

Note 2: Vegetable Variations

Feel free to add or substitute other vegetables such as bell peppers or corn based on your preference.

Note 3: Leftovers

Store leftover chicken pot pie pasta in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Note 4: Biscuit Options

You can use homemade biscuit dough if preferred, or try different biscuit flavors for variety.

Chicken Pot Pie Pasta
Chicken Pot Pie Pasta

Cook techniques

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