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Wednesday, December 15, 2010

Chicken Pot Pie Penne

Source-Joelen's Culinary Adventures

I made this recipe for my H.  He loves pot pies, but the frozen kind are so bad for you.  I'm not a fan of those crusts.  So I thought we both could win with this recipe.  It certainly didn't disappoint.

  • 2 tablespoons unsalted butter or olive oil 
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces white or cremini mushrooms, thinly sliced (used a small can)
  • 1 tablespoon all purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup half & half or heavy cream  (used milk)
  • 1 rotisserie chicken, shredded into bite sized pieces
  • 1 cup frozen peas & carrots mix
  • 1 tablespoon fresh lemon juice (omitted)
  • 1 teaspoon minced fresh thyme (used dried)
  • 1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
  • water for boiling pasta
  • Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
  • Melt the better (or oil if using) in a large skillet over medium high heat. 
  • Cook onion, garlic and mushrooms in the skillet until golden brown. 
  • Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. 
  • Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. 
  • Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.
  • Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet.
  • Cook until heated through and season with salt & pepper to taste. 
  • Place the hot penne pasta into the skillet and toss to combine. 
Next Time-  This turned out good, and doesn't need any changes.  Although I think I would try it with the heavy cream instead of milk to see if the sauce is a bit thicker. 

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