Chicken Pie Pasta

This might be the most comforting of all the comfort foods. I recommend for when you have the sniffles. It is basically chicken pie ingredients but with pasta, swimming in soupy loveliness. The cream is optional. Without it it's like a broth style liquid, with it it thickens and bit and becomes more saucy. Both are good.

I got the idea from an American pot pie pasta recipe and just subbed in the ingredients for my chicken pie so I think you could play around with the ingredients. One pot too so less messy than making a pie!

Ingredients

• 50g butter

• 1 onion, chopped (or leeks or shallots)

• 1 handful mushrooms, sliced

• 1 carrot, chopped

• 6 chicken thighs, cut into bite size pieces

• 0.25 tsp pepper

• 50g plain flour

• 1 tsp fresh rosemary chopped (or 1/2 tsp dried rosemary)

• 120ml white wine

• 950ml chicken stock

• 350g pasta uncooked

• 145g frozen peas

• Cream (optional)

Instructions

1. In a large pan melt the butter over medium heat.

2. Add the onions, mushrooms and carrot and cook for about 5 mins until the vegetables soften.

3. Add the chicken thighs and season everything with pepper.

4. Cook for another 5 mins if you like your pasta chicken browned, 2 if you prefer it softer.

5. Sprinkle the flour over the chicken and vegetables and cook for 1 minute.

6. Add the white wine and reduce a little.

7. Add the rosemary, chicken stock and pasta.

8. Cook for 15 mins over low heat, stirring occasionally.

9. Add the frozen peas and cream (if using).

10. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked.