Chicken Pot Pie Ragu
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
servings
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Course
Main Course
Chicken Pot Pie Ragu
Report
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
- 3 tablespoons butter (divided)
- 1/3 cup panko breadcrumbs
- 2 carrot peeled, quartered lengthwise then sliced
- 1/4 onion diced, large
- 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 peas frozen
- 12 oz egg noodles extra-wide
- thyme for topping, dried
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.
Notes
- Adapted from Every Day with Rachael Ray November 2016
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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