Chicken Pot Pie Pasta with Peas
- 41 mintotal time
- $1.68£1.31a serving
- 596550calories
- 35 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chicken, carrot, celery and peas in a savoury thyme sauce, with the pasta cooked right in the pot.
Ingredients
Serves 4.
- 14 oz boneless skinless chicken thighs, cut into bite-size pieces
- 12 oz dried pasta (penne, rotini or spaghetti), short shapes such as rotini or fusilli
- 1 yellow onion, finely chopped
- 5 oz carrots, diced small
- 4 oz celery, diced small
- 1 cup frozen peas
- 2 garlic cloves, finely chopped
- 2 tbsp all-purpose flour
- 2 vegetable bouillon cubes
- 2 tbsp olive oil
- ½ tsp dried thyme
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Boil a full kettle. Heat 1 tablespoon of the olive oil in a large, deep pan on medium-high heat. Add the chicken and cook for 5 minutes, stirring now and then, until browned all over. Wash your hands, board and knife in hot, soapy water after handling the raw chicken.
- Add the rest of the oil, the yellow onion, carrots and celery and cook for 4 minutes until starting to soften. Stir in the garlic, dried thyme and all-purpose flour and cook for 1 minute.
- Crumble in the bouillon cube and gradually stir in 4 cups (960 ml) of just-boiled water until smooth. Bring to the boil.
- Add the pasta and simmer for 12–14 minutes, stirring often so it doesn't stick, until the pasta is tender, the sauce has thickened and the chicken is cooked through with no pink inside (165°F). Add a splash of hot water if it gets too thick.
- Stir in the peas for the last 3 minutes, until steaming hot. Season with salt and plenty of black pepper and serve.
Leftovers: Keeps in the fridge for 3 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 400 g chicken thigh fillets, cut into bite-size pieces
- 350 g dried pasta (penne, fusilli or spaghetti), short shapes such as rotini or fusilli
- 1 onion, finely chopped
- 150 g carrots, diced small
- 100 g celery, diced small
- 150 g frozen peas
- 2 garlic cloves, finely chopped
- 2 tbsp plain flour
- 2 vegetable stock cubes
- 2 tbsp olive oil
- ½ tsp dried thyme
- salt, to taste
- black pepper, to taste
Contains: gluten, celery. Check the label: milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Boil a full kettle. Heat 1 tablespoon of the olive oil in a large, deep pan on medium-high heat. Add the chicken and cook for 5 minutes, stirring now and then, until browned all over. Wash your hands, board and knife in hot, soapy water after handling the raw chicken.
- Add the rest of the oil, the onion, carrots and celery and cook for 4 minutes until starting to soften. Stir in the garlic, dried thyme and plain flour and cook for 1 minute.
- Crumble in the stock cube and gradually stir in 960 ml of just-boiled water until smooth. Bring to the boil.
- Add the pasta and simmer for 12–14 minutes, stirring often so it doesn't stick, until the pasta is tender, the sauce has thickened and the chicken is cooked through with no pink inside (74°C). Add a splash of hot water if it gets too thick.
- Stir in the peas for the last 3 minutes, until steaming hot. Season with salt and plenty of black pepper and serve.
Leftovers: Keeps in the fridge for 3 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 596 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 83 g |
| Fat | 13 g |
| Fiber | 7 g |
| Sodium | 1389 mg |
| Calories | 550 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 81 g |
| Fat | 12 g |
| Fibre | 8 g |
| Sodium | 964 mg |
Worked out from the ingredients, 342 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.68 a serving in the US (range $1.29–$2.23) and £1.31 in the UK (range £1.00–£1.73). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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