Chicken Pot Pie Spaghettios

Take chicken pot pie to the next level of comfort with these Chicken Pot Pie Spaghettios! This version is gluten- and dairy-free and uses all of the flavors and ingredients you love from chicken pot pie, but with O-shaped anelli pasta for nostalgia.

Servings servings

Calories 376

Author Michelle

Ingredients

2 tbsp avocado oil
1 lb chicken breast cubed into small peices
Salt and pepper
½ yellow onion diced
1 cup mixed peas and carrots I use frozen
2 cloves garlic minced
3 cups chicken broth
1 tsp dried thyme
1 ½ cup gluten free anelli pasta
½ cup coconut milk full fat canned
1 tbsp parsley chopped

Instructions

Using a large, deep skillet, heat the avocado oil over medium heat.
Season the chicken with salt and pepper. Once the oil is shimmering, add the chicken in a single layer. Cook for 3-4 minutes on each side or until cooked through to 165 F. Set aside.
Reduce the heat to medium-low and add the diced onion. Saute for 5-6 minutes or until lightly translucent. Add the peas, carrots, and garlic. Saute for another 3-4 minutes to soften.
Pour in the chicken broth, scrapping the bottom on the pan to remove any browned bits. Add the dried thyme.
Bring to a boil and add the pasta. Cook for 5 minutes, stirring well often to cook the pasta evenly. The pasta should be al dente and the broth should be absorbed. Reduce the heat to low.
Pour in the coconut milk and chicken and stir for another minute, until the pasta is tender.
Serve topped with chopped parsley.

Notes

Cutting the chicken into small peices is key! Since the pasta is so small, you want everything else to be fairly small. Make sure the chicken is cut into uniform, small pieces.
Stir the pasta very well while cooking. The key to making this recipe nice and creamy and flavorful is letting the pasta absorb the broth and the coconut milk, but this requires a lot of stirring to cook it evenly! Stir the pasta much more than you would when you’re regularly boiling pasta, and stir it vigorously to make sure it cooks even

Nutrition