Easy Eats: Chicken Pot Pie Pasta

Is there anything better than heathified comfort food? Okay fine, maybe the original, but over the years C and I have really enjoyed making and creating healthy alternatives for some of our old family favorites. These meatballs, this Mac-and-Cheese and this chili are always on rotation!

Our latest recipe is a spin-off of a staple that C and I both loved as kids: chicken pot pie. I know. Just thinking about the crispy golden crust, ooey-gooey center and creamy filling makes me drool, but then I remember the gluten and dairy and get totally bummed. If you’re in the same boat, don’t fret – this healthified version from Alex at The Defined Dish has all of the flavor, texture, creaminess and deliciousness of the original, but with the added bonus of being a one pot (gluten and dairy free) pasta dish! It’s sort of like a mix between chicken pot pie and tuna noodle casserole.

We’re big fans of one pot meals in our house – they make for easy cooking and clean up – and this one uses simple ingredients you probably already have on hand in your pantry, fridge and freezer. We got most of them on Thrive Market aka our go-to source for organic, clean staples that are deeply discounted and delivered right to our door! Thrive isn’t sponsoring this post (wouldn’t that be cool though?) – I’m just a longtime loyal fan and will always share the resources that help make healthy living easier. There are no monthly order requirements, but we’ve been ordering once month for the past three or so years and it’s made shopping for clean and safe food and products – especially during the COVID era – so much easier. Click here for 25% off your first order!

Anyway, this recipe is so dang easy, delicious and easily adaptable to different dietary needs. If dairy and gluten don’t bother you, you can stick with regular milk and whole wheat pasta!

As far as the chicken goes, you do have to cook that in advance. I love that I can use easy baked chicken breasts or even a cut up rotisserie chicken if I’m short on time. I’m including our tried and true baked chicken recipe below in case you want to go that route!

RANKING: 1.5 – I rank my recipes from 1-5 with 1 being the easiest. This one gets a 1.5 because of the one pot meal and accessible ingredients – I only added the .5 because you have to cook the chicken breast separately. Short on time? Grab a rotisserie chicken instead!

I hope you enjoy these family favorite! If you make it, don’t forget to share on social and tag #purelynoracooks – I can’t wait to see your plates!

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Chicken Pot Pie Pasta

A healthified version of this cozy, creamy and delicious comfort food!

• 2 tbsp extra virgin olive oil
• 1 1/2 cups small diced yellow onion (1 large)
• 1 cup medium diced carrot (1 large)
• 1 cup medium diced celery (2 stalks)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper, or more to taste
• 1/4 tsp cayenne (optional but freakin' delicious and never optional in our book!)
• 12 oz gluten free farfalle or bow tie pasta (we use and love Jovial brand)
• 2 cups low sodium chicken broth (bone broth works too)
• 2 cups unsweetend unflavored almond milk or dairy free alternative (you can use 2% milk if not dairy free!)
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp dried ground sage
• 1 tsp garlic powder
• 1 cup frozen peas
• 2 cups diced chicken (rotisserie, grilled or baked)
• 2 tbs finely chopped fresh flat leaf parsley
• 1 tbs lemon juice (1/2 a lemon – omit if you don't have!)

1. In a Dutch oven or pot, heat the oil over medium heat. When hot, add the onion, carrot, celery, salt, pepper and cayenne. Cook, stirring, until the beggies are tender. About 6 minutes.

2. Add in the pasta, chicken broth, milk, thyme, paprika, garlic powder and sage and stir until combined. Bring to a boil.

3. Once boiling, reduce the heat to a simmer and cook, uncovered, sitrring occasionally until the pasta is tender and cooked through, about 12 minutes.

4. Stir in the frozen peas, diced chicken, prasley and lemon, remove from the heat and cover. Let it stand until the peas are cooked through, about 5 more minutes. Taste and add addtional seasoning if desired.

5. Top with fresh parsley, add Simple Mills almond flour crackers and serve!

For the milk, you can also sub 1 cup unsweetened full fat coconut milk and 1 cup of water. If you want your sauce a little thinner, add 1/4 cup chicken broth to thin it out. Want something thicker? Add some arrowroot flour!