It’s Pi Day! You know, the day everyone eats pie because it’s March 14, which is 3.14, which is pi. Originally, I was intending to make a lemon meringue pie but that fell by the wayside because I currently have some sort of strange version of tennis elbow which is either caused by me using my phone too much or my bad posture at the computer. Either way, my right arm is basically useless, which kind of sort of means no pie.
I’m actually really worried about my arm. I haven’t really been able to cook or do anything really. I’ve stopped using the computer, my phone, or anything that requires my arms. I’ve just been trying to rest in hopes of the pain going away. Thankfully, Mike’s been taking care of me in the best way possible – making sure I have lots of snacks and also picking up the blog slack. He made this recipe based on my verbal instructions and it came out just how I wanted.
I was really happy with how the recipe came out – it’s truly reminiscent of chicken pot pie, minus the crust, plus noodles. The bowties were Mike’s idea because bow ties rhyme with pie. (By the way, I’m writing this using dictation, so any strange typos are totally due to that LOL.)
Anyway, this really is probably the most simple chicken pot pie-ish dish that you’ll ever make. It’s a dump and start kind of situation where everything goes into the Instant Pot. After a quick five minutes at high pressure, some butter and cream and a bit of corn starch are stirred in to thicken the sauce and everything becomes glossy and saucy and delicious.
I usually like to put a pie recipe up a couple days before Pi Day, but this year I wasn’t able to because of my arm. Still, I’m happy we got to celebrate in our own little way. If you’re anything like me and you didn’t plan Pi Day at all, you can still celebrate with super simple creamy chicken pot pie bow ties.
Happy Pi Day!
Chicken Pot Pie Bow Ties: Instant Pot Creamy Chicken Pasta Recipe
- 1 lb boneless skinless chicken thighs, cubed
- 1/2 lb bow ties
- 1/2 onion, chopped
- 1-2 carrots chopped
- 1 3/4 cups chicken stock
- 1/2 teaspoon garlic powder
- salt and freshly ground pepper
- 1/2 cup cream whisked together with 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 cup frozen peas
In the Instant Pot insert, add the chicken thighs, bowties, onions, carrots, chicken stock, garlic powder, salt, and pepper. Stir to combine.
Cook on high pressure for five minutes. When done, quick release the pressure and carefully open the instant pot.
Turn on sauté mode on medium heat and stir in the cream, cornstarch, and butter. Simmer, stirring occasionally, until slightly thickened. Add in the peas, taste and season. Enjoy!