Chicken Pot Pie Pasta is a modern spin on the timeless comfort of traditional chicken pot pie. Instead of a flaky crust, this version combines tender pasta with a creamy, savory sauce filled with chicken and vegetables. It’s everything you love about chicken pot pie but easier to prepare and perfect for a weeknight dinner.
This dish is rich and satisfying, offering the heartiness of pasta with the nostalgic flavors of a home-cooked pot pie. The creamy sauce binds the ingredients together, while tender chicken and vegetables make it wholesome and filling. It’s also highly versatile—you can adapt it to suit your pantry, whether that means using fresh or frozen vegetables, rotisserie chicken, or adding extra herbs for flavor. With just one pot, you can bring this cozy meal to the table quickly and easily.
Table of Contents
Table of Contents
Chicken Pot Pie Pasta – A Comforting Twist on a Classic Favorite
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
A creamy and comforting pasta dish inspired by classic chicken pot pie, made with tender chicken, vegetables, and a rich sauce tossed with pasta.
Ingredients
- 12 oz penne or rotini pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cups cooked chicken, shredded
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or pot, melt butter with olive oil over medium heat. Add onion, carrots, and garlic; sauté until softened.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually add chicken broth while whisking to avoid lumps. Stir until sauce thickens slightly.
- Stir in heavy cream, thyme, parsley, paprika, salt, and pepper.
- Add shredded chicken, peas, and corn. Simmer for 5 minutes until heated through.
- Stir in cooked pasta and mix until well coated. Add cheddar cheese if using.
- Serve warm, garnished with fresh parsley if desired.
Notes
- Rotisserie chicken works great for this recipe.
- You can substitute vegetables with a frozen mixed veggie blend for convenience.
- For extra richness, top with buttery breadcrumbs and bake until golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken – The protein star of this dish, chicken brings hearty flavor and texture. Rotisserie chicken works beautifully for convenience, while fresh chicken breast or thighs add depth when cooked from scratch.
Pasta – Any short pasta such as penne, rotini, or shells is ideal. The ridges and curves help capture the creamy sauce, making every bite flavorful.
Mixed Vegetables – A combination of carrots, peas, and corn adds sweetness, color, and nutrients. Frozen mixed vegetables are a time-saving option.
Onion – Diced onion lays the foundation of flavor, adding mild sweetness and depth to the creamy sauce.
Garlic – Minced garlic enhances the savory notes, blending perfectly with the cream and chicken.
Butter – Butter adds richness and helps form the roux that thickens the sauce, giving it that classic pot pie creaminess.
Flour – Essential for creating a roux, flour ensures the sauce is smooth and thick enough to coat the pasta evenly.
Chicken Broth – A flavorful liquid base that infuses the pasta with savory depth while keeping the dish moist.
Milk or Cream – Adds creaminess and balances the savory broth, creating the velvety texture reminiscent of pot pie filling.
Seasonings (Salt, Pepper, Thyme, Parsley) – Classic herbs and spices bring out the familiar flavors of pot pie, while fresh parsley adds brightness at the end.
Directions
Start by cooking pasta according to package instructions until al dente, then set aside. In a large skillet or pot, melt butter and sauté onion and garlic until fragrant. Add flour and whisk to form a roux, cooking briefly to eliminate the raw flour taste. Gradually pour in chicken broth and milk, whisking constantly until the sauce thickens into a creamy base.
Add cooked chicken and mixed vegetables to the sauce, letting them simmer until warmed through and well combined. Season with salt, pepper, and thyme, adjusting flavors to your preference. Finally, fold in the cooked pasta and stir until everything is coated in the creamy sauce.
For an optional finishing touch, sprinkle with fresh parsley or grated cheese before serving. This dish is best enjoyed hot, right out of the pan, delivering all the cozy flavors of chicken pot pie in pasta form.
Servings and Timing
This recipe serves 4–6 people. Preparation takes about 10 minutes, while cooking requires 25–30 minutes, making the total time approximately 40 minutes.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet with a splash of milk or broth to restore creaminess. Microwaving in short intervals also works, but be sure to stir between heating for even results. Freezing is possible, though the cream sauce may separate slightly—reheat gently while stirring to bring it back together.
Variations and Customizations
Chicken Pot Pie Pasta lends itself to numerous variations. For a lighter dish, use milk instead of cream and whole wheat pasta for added fiber. To make it richer, stir in a handful of shredded cheddar or Parmesan cheese before serving.
Vegetable variations are endless—broccoli, green beans, or mushrooms can be added to suit your taste or what’s in your fridge. If you prefer a vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
For those who enjoy spice, add a pinch of red pepper flakes or paprika for a subtle kick. You can also elevate the flavor with a splash of white wine or sherry while making the sauce. To mimic the comforting crust of pot pie, top the pasta with buttered breadcrumbs and bake for a few minutes until golden.
This recipe is flexible, allowing you to tailor it to your family’s preferences while keeping the comforting essence of pot pie intact.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for saving time and adds excellent flavor.
What type of pasta works best?
Short pasta shapes like penne, rotini, or shells work best to hold the sauce.
Can I make this ahead of time?
Yes, prepare it up to a day in advance and reheat gently with added broth or milk.
Can I use frozen vegetables?
Absolutely, frozen mixed vegetables are a convenient and tasty option.
How do I make it gluten-free?
Use gluten-free pasta and substitute flour with cornstarch or a gluten-free blend for the sauce.
Can I add cheese?
Yes, cheddar or Parmesan enhances the creaminess and adds extra flavor.
Is this dish freezer-friendly?
Yes, though the cream sauce may separate slightly. Reheat gently while stirring to fix the texture.
What herbs go best with this dish?
Thyme, parsley, rosemary, and sage all complement the flavors beautifully.
Conclusion
Chicken Pot Pie Pasta is the perfect marriage of comfort and convenience. With its creamy sauce, hearty chicken, tender pasta, and colorful vegetables, it brings all the nostalgic flavors of pot pie into an easy-to-make pasta dish. Whether you are cooking for a busy weeknight or a cozy family dinner, this recipe offers warmth and satisfaction in every bite. Its versatility and adaptability make it a go-to meal you’ll want to add to your regular rotation.
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