Last night was a particularly chilly night here in CT. Even though it is not technically fall yet, the cooler weather is making me crave some of my favorite fall foods. Pot pie is one of my favorites – and this dish is perfect because it is so quick and can be thrown together anytime the craving hits! Yum!
Recipe from Joelen’s Culinary Adventures.
2T Unsalted butter or olive oil
1 Medium onion, finely chopped
2 Cloves garlic, minced
10oz. white or cremini mushrooms, thinly sliced
1T. All-purpose flour
2C. Low sodium chicken broth
1C. Half & half or heavy cream (I used soy milk)
1 Rotisserie chicken, shredded into bite sized pieces
1C. Frozen veggie mix
1T. Fresh lemon juice
1t. Minced fresh thyme
1-2C. Dry penne pasta
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
Melt the better (or oil if using) in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.
Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.
Add the chicken, frozen vegetable mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste.
Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Husband Rating – 3 out of 5 – Pretty good, but I could do without the mushrooms.