Ingredients
1x 500g package of cheese tortellini
1 ½ tbsp butter
2 garlic cloves, minced
1/2 cup diced yellow onion
1 cup chopped carrots (½ inch pieces)
1 cup frozen peas
1 tsp fresh thyme leaves + more for garnish
1/2 tsp kosher salt
1/4 tsp pepper
1 tbsp flour
2 cups chicken broth
1/2 cup shredded parmesan reggiano cheese
Topping:
1/2 cup panko bread crumbs
1/2 cup shredded parmesan reggiano cheese
Fresh thyme leaves
Instructions
- Preheat the oven to 400F.
- Cook the tortellini according to package directions, drain well and set aside.
- In an oven-safe skillet set to medium heat, melt butter and then add onion and garlic once melted. Cook, stirring occasionally for 5-7 minutes, until onions start to turn translucent.
- Add in carrots, peas, thyme, salt and pepper. Cook stirring often for 5-7 minutes until carrots are just tender. Taste and add extra salt and pepper if needed.
- Stir in 1 tbsp flour until combined. Then add in 2 cups of chicken broth and bring to a simmer. Once simmering, cook for 2-3 minutes and then take the pan off of the heat.
- Stir in cooked tortellini and ½ cup shredded parmesan. Then, spread the panko bread crumbs and ½ cup shredded parmesan evenly on top.
- Bake uncovered for 10-12 minutes, until bubbling and the topping starts to brown.
- Sprinkle fresh thyme leaves on top and serve immediately.
TIPS
- Use a chicken-stuffed tortellini to enhance the pot-pie flavours even more!