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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 447 kcal

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.