¼cuprendered chicken fat or 3 tablespoons unsalted butter
5carrotschopped
2celerydiced
½white oniondiced
½cupbaby Bella mushroomschopped
1 32ozbox low sodium chicken broth
1tablespoonpoultry seasoning
1boxpenne pasta
1cupfrozen green peas
1cupheavy cream
1tablespooncornstarch
2cooked chicken breastchopped
Salt and pepper to taste
Instructions
In a large skillet melt the chicken fat (or butter) on high heat. Add the carrots, celery and onions and cover with a lid. Sweat the vegetables for 5 minutes. *if using butter you may need to add a little chicken stock to the pan for additional liquid to sweat. Mix a few times over the 5-minute span.
Then add in the poultry seasoning, mushrooms, and box of penne pasta. Mix well and add the chicken broth. Cook on medium heat with lid on for 20 minutes until pasta is tender. Add in the frozen green peas during the last 5 minutes of cooking.
While pasta cooks in a small bowl mix together the heavy cream and corn starch. Set to the side.
Once the pasta is done cooking, turn off the heat add in the chopped chicken. Mix in the heavy cream mixture and let stand for at least 5 minutes with the lid on. Season with salt and pepper to taste and enjoy!
Notes
This one pot chicken pot pie pastatastes just like the traditional chicken pot pie filling your use to, but pasta is substituted for the pie crust. If you want to really get crazy you could unroll a store bought piecrust and bake it in the oven. Then once the pasta and piecrust are done you could crumble some on top.