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Chicken Pot Pie Pasta
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Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

with Mushrooms and Peas

We've reimagined a comforting pot pie in easy pasta form! This lightened version retains all the same great flavours, plus it's served with fusilli that's great for catching all the delectable sauce!

Tags:
Family Friendly
Allergens:
Wheat
Milk
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

113 g

Mushrooms

113 g

Mirepoix

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

56 g

Green Peas

1 unit

Chicken Broth Concentrate

1.5 tsp

Dijon Mustard

(Contains Mustard)

170 g

Fusilli

(Contains Wheat)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

½ cup

Milk*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories800 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber8 g
Protein54 g
Cholesterol150 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan

Instructions

Cook fusilli
1

Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

Prep
2

Meanwhile, thinly slice mushrooms.Pat chicken dry with paper towels. Season with salt and pepper.

Sauté chicken
3

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter, then swirl the pan until melted. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp butter per batch.)Add chicken. Pan-fry until golden-brown, 3-4 min.Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)

Sauté veggies
4

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl until melted. Return the pan to medium-high.Add mushrooms and mirepoix. Season with salt and pepper. Cook, stirring occasionally, until veggies soften, 3-4 min.Add peas and return chicken to the pan with any juices from the plate. Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until mixture is coated, 30 sec.

Finish pasta and chicken
5

Stir in broth concentrate and 3/4 cup reserved pasta water (dbl for 4 ppl). Bring to a simmer.When simmering, add fusilli and 1/2 cup milk (dbl for 4 ppl). Reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 3-4 min.** (TIP: Add remaining pasta water if sauce reduces too much.)Remove the pan from heat.Add Dijon. Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Divide pasta between bowls. Sprinkle crispy shallots over top.

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