Chicken Pot Pie Pasta Pressure Cooker Recipe That Brings Comfort Fast
This comforting one-pot Chicken Pot Pie Pasta is creamy, hearty, and cooks in under an hour for the perfect busy weeknight meal.
Equipment
- 1 Dutch Oven 6 Quart
Ingredients
Main Ingredients
- 1 tablespoon Butter unsalted
- 1 Large onion chopped
- 1 stalk Celery chopped
- 1 medium Carrot chopped
- 6 Chicken thighs boneless, skinless, cut into bite-size pieces
- 0.5 teaspoon Salt or to taste
- 0.25 teaspoon Pepper or to taste
- 1 tablespoon All-purpose flour
- 1 teaspoon Fresh rosemary chopped (or ½ teaspoon dried rosemary)
- 0.5 cup White wine
- 4 cups Chicken broth low sodium or no sodium added
- 12 oz Pasta uncooked
- 1 cup Frozen peas
- 1 tablespoon Fresh parsley chopped
Instructions
Instructions
- In a large saucepan or Dutch oven melt the butter over medium heat.
- Add the onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften.
- Add the chicken thighs and season with salt and pepper. Cook for another 5 to 7 minutes until the chicken is no longer pink.
- Sprinkle the flour over the chicken and vegetables and stir. Cook for 1 minute.
- Add the rosemary, white wine, chicken broth and pasta. Stir everything together and adjust seasoning as necessary.
- Cook for 15 minutes over medium-low heat, stirring occasionally.
- Add the frozen peas, stir and cook for an additional 5-10 minutes until the pasta is cooked to your liking.
- Garnish with fresh parsley and serve warm.
Notes
Chicken breast can be used instead of thighs. For non-alcoholic version, replace wine with chicken broth. Stir often to prevent pasta from sticking. Don’t overcook the pasta.
