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.