Chicken Potpie Pasta

Craving chicken potpie, but not the part where you actually have to make one? Chicken potpie pasta brings all the flavor with none of the pie-making.

12 ounces uncooked cavatappi pasta
1/4 cup butter
3 celery ribs, chopped
1 medium onion, chopped
2 cups frozen mixed vegetables, thawed and drained
2 garlic cloves, minced
2 teaspoons dried thyme
1-1/2 teaspoons salt plus more to taste
1/2 teaspoon pepper plus more to taste
1/2 cup all-purpose flour
3 cups chicken broth
1-1/2 cups heavy whipping cream, warmed
2-1/2 cups shredded cooked chicken breast
Minced fresh parsley and freshly baked biscuits, for serving, optional

Cook pasta according to package directions. Drain; set aside.

Meanwhile, heat butter in a Dutch oven or large pot over medium heat. Add celery and onion. Cook until softened, 9-10 minutes, stirring occasionally. Stir in mixed vegetables, garlic, thyme, salt and pepper. Cook until vegetables are soft, 4-5 minutes.

Stir in flour; cook until lightly browned, 2-3 minutes, stirring frequently. Stir in chicken broth and heavy cream. Increase heat to medium-high; bring to a simmer. Reduce heat to medium-low. Cook until mixture is thickened, 5-7 minutes, stirring occasionally.

Stir in cooked pasta and cooked chicken. Cook until hot, 4-5 minutes, stirring occasionally.

Season with extra salt and pepper, to taste.

Spoon pasta into bowls. Top each with parsley and a freshly baked biscuit, if desired.

Nutrition Facts
1 serving: 656 calories, 33g fat (19g saturated fat), 133mg cholesterol, 1172mg sodium, 62g carbohydrate (7g sugars, 6g fiber), 29g protein.