Chicken Pot Pie Ragu

Name: Chicken Pot Pie Ragu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 servings
Ingredients: 3 tablespoons butter; 1/3 cup panko breadcrumbs; 2 carrots; 1/4 large onion; 2 cloves garlic; 1 tablespoon all-purpose flour; 1 1/2 cups heavy whipping cream; 1 cup chicken stock; 1 1/2 lbs boneless; 1/2 cup frozen peas; 12 oz extra-wide egg noodles; dried thyme

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5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
servings
Course
Main Course

Chicken Pot Pie Ragu

Heidi Pena

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The flavors of chicken pot pie - in pasta form! This Chicken Pot Pie Ragu combines a creamy chicken gravy with pasta for a comforting, warming dinner.

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Ingredients

Servings

3 tablespoons butter (divided)
1/3 cup panko breadcrumbs
2 carrots (peeled, quartered lengthwise then sliced)
1/4 large onion (diced)
2 cloves garlic (minced)
1 tablespoon all-purpose flour
1 1/2 cups heavy whipping cream
1 cup chicken stock
1 1/2 lbs boneless skinless chicken thighs, (cut into 1/2 inch cubes)
1/2 cup frozen peas
12 oz extra-wide egg noodles
dried thyme (for topping)

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Instructions

Melt 1 tablespoon of the butter in a large skillet. Add the panko and cook, stirring, until the panko toasts, about 3 minutes. Transfer to a bowl.
Melt the remaining 2 tablespoons of butter in the same skillet. Add the carrots and the onion. Season with salt and pepper. Cook over medium heat, stirring often, until they start to soften, about 3 minutes. Add the garlic and cook an additional 30 seconds. Add the flour and stir in and cook for 1 more minute. Add the cream and the stock and bring to a boil. Cook over medium heat, stirring often, until the liquid has reduced by half, about 8 minutes.
Add the chicken to the mixture and cook over medium-low heat, stirring occasionally, until the chicken is cooked through, about 8 minutes. Add the peas to the mixture when there are about 3 minutes left in the cooking time.
Meanwhile, bring a large pot of water to a boil. Salt generously, then add the egg noodles and cook until al dente. Drain.
Combine the ragu with the pasta and stir to combine. Taste and season with salt and pepper, if needed.
Serve the pasta topped with the toasted breadcrumbs, and thyme, if desired.