Gluten Free Chicken Pot Pie Pasta
by: claire cary
This gluten free chicken pot pie pasta is an easy to make dinner recipe the whole family will love. It's packed with flavor, creamy, cozy and made with pantry staple ingredients.
Ingredients
- 3 tablespoons butter
- 1 large yellow onion finely diced
- 2 large carrots peeled and finely diced
- 1 tablespoon minced garlic
- 1 cup peas
- 1 cup corn
- 2 tablespoons gluten free all purpose flour
- 2 cups chicken broth
- ¾ cup heavy cream or cashew cream click for cashew cream
- 2 ¼ teaspoons dried thyme
- 1 teaspoon Italian seasoning
- 1 ¼ teaspoons salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups shredded rotisserie chicken
- 10 ounces uncooked gluten free pasta
Instructions
- Bring a large pot of salted water to a boil and cook pasta one minute less than package instructions state.
- In a large pot, melt the butter over medium heat.
- Add in the diced onion and carrot and saute for about 7 minutes.
- Add in the garlic and saute for a few more minutes.
- Add in all remaining ingredients except the chicken and pasta and mix well to combine until you don't see any flour chunks.
- Stir in the chicken and pasta.
- Let simmer over low heat until the mixture thickens, stirring occasionally. This will also finish cooking the pasta since we took it out early and allow all the flavors to blend together.
- Let combine for a few minutes, then taste and adjust flavors as desired.
- Garnish with chopped chives and parsley and enjoy!
Notes
You can use regular cream, my homemade cashew cream or a dairy free heavy cream that you buy at the market. Anything works here!
Serving: 1bowl / Calories: 610kcal / Carbohydrates: 65g / Protein: 38g / Fat: 28g / Cholesterol: 166mg / Fiber: 7g / Sugar: 9g
