If you love the cozy comfort of chicken pot pie but want a quicker, fuss-free dinner, this Chicken Pot Pie Pasta Recipe is your new best friend. It captures all the creamy, savory goodness of classic chicken pot pie, but swaps the crust for tender pasta, making it a perfect one-pot meal that warms you right up. Each bite brings together tender chicken, fresh veggies, and a luscious thyme-infused sauce that will have everyone asking for seconds.

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to nailing this recipe. Each item plays an important role, contributing to the dish’s delightful texture, rich flavor, and vibrant color.

Unsalted butter: Adds richness and helps soften the veggies to build a flavorful base.
Yellow onion: Provides sweetness and depth when sautéed.
Garlic cloves: Gives a subtle aromatic punch that elevates the sauce.
Carrots: Bring natural sweetness and a lovely pop of color.
Celery stalks: Add crunch and a fresh, herbaceous note.
Dried thyme: Imparts that classic chicken pot pie herb flavor.
Salt and black pepper: Essential seasonings to balance and enhance flavors.
All-purpose flour: Thickens the sauce into a creamy coating for the pasta.
Low-sodium chicken broth: Creates a savory base without overwhelming saltiness.
Whole milk or half-and-half: Makes the sauce creamy and smooth.
Cooked chicken: The hearty star protein, shredded or chopped for easy eating.
Frozen peas: Add a pop of sweetness and bright green color.
Pasta (rotini or penne): Holds the creamy sauce beautifully with plenty of nooks to capture every bite.
Fresh parsley (optional): For a fresh herb garnish that livens up the dish.
Grated Parmesan (optional): Adds a salty, nutty finish at the table.

How to Make Chicken Pot Pie Pasta Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. This ensures the pasta holds its shape and texture once mixed with the creamy sauce. Drain and set aside while you prepare the sauce.

Step 2: Sauté the Vegetables

Melt the butter in a large skillet over medium heat, then add diced onion, minced garlic, diced carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables soften and their natural sweetness starts to emerge. This step builds the aromatic foundation of the dish.

Step 3: Season and Thicken

Sprinkle in the dried thyme, salt, and black pepper, stirring to blend the flavors evenly. Next, add the all-purpose flour and cook for 1 to 2 minutes, stirring constantly—this cooks out the raw flour taste and helps thicken the sauce later on.

Step 4: Add Broth and Milk

Slowly pour in the chicken broth while stirring to avoid lumps, followed by the milk or half-and-half. Bring this mixture to a gentle simmer, cooking for 3 to 5 minutes until the sauce thickens up beautifully into a creamy, luscious consistency.

Step 5: Combine Chicken, Peas, and Pasta

Stir in the shredded or chopped cooked chicken along with the frozen peas. Allow everything to simmer together for 2 to 3 minutes so warmth and flavors meld perfectly. Finally, add the cooked pasta and toss until every piece is generously coated in that irresistible sauce.

How to Serve Chicken Pot Pie Pasta Recipe

Garnishes

For that finishing touch, sprinkle freshly chopped parsley over the pasta to add a fresh, herby brightness. A dusting of grated Parmesan brings a perfect salty, nutty contrast that complements the creamy sauce like a charm.

Side Dishes

This dish is hearty enough to be a complete meal, but if you want to round it out, serve it alongside a crisp green salad with a lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic bread are also fantastic companions that add texture and flavor.

Creative Ways to Present

Make this dish a showstopper by serving it in cozy, individual bowls or even in small cast iron skillets for dinner parties. For a fun twist, sprinkle toasted breadcrumbs on top for a crunch that mimics the classic pot pie crust experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pot Pie Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The sauce may thicken after cooling, so a quick stir before reheating helps restore its creamy texture.

Freezing

You can freeze this dish, but because of the pasta’s texture, it’s best to freeze before combining the pasta and sauce. Freeze the sauce with chicken and vegetables in a sealed container for up to 2 months. Thaw overnight in the fridge and cook pasta fresh before mixing.

Reheating

Reheat leftovers gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Stir often until heated through to keep the pasta tender and the sauce silky smooth.

FAQs

Can I use a different type of pasta for the Chicken Pot Pie Pasta Recipe?

Absolutely! While rotini or penne work great, feel free to use shells, fusilli, or even macaroni—just pick pasta shapes that can hold onto the creamy sauce well.

Is it possible to make this recipe dairy-free?

Yes, substitute the butter with olive oil and use a plant-based milk like almond or oat along with a dairy-free cream substitute to keep the dish creamy and delicious without dairy.

Can I add other vegetables to this recipe?

Definitely! Mushrooms, corn, or even green beans would be fantastic additions, bringing extra flavor and texture to the dish while staying true to the chicken pot pie spirit.

What if I don’t have cooked chicken on hand?

No worries—poach or roast some chicken breasts quickly, or use leftover rotisserie chicken for a time-saving shortcut. Even cooked turkey makes a great substitute.

How do I make the sauce thicker or thinner?

If you want a thicker sauce, let it simmer a bit longer to reduce or add a touch more flour during cooking. For a thinner sauce, simply stir in extra broth or milk until you reach the desired consistency.

Final Thoughts

I can’t recommend this Chicken Pot Pie Pasta Recipe enough for busy weeknights when you crave comfort and simplicity all in one bowl. It’s a heartwarming blend of flavors that feels like a hug on a plate. Give it a try—you might just find your new favorite cozy dinner that you’ll make again and again.

Chicken Pot Pie Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 43 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Kid-Friendly

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Description

Chicken Pot Pie Pasta is a comforting and creamy dish that combines all the flavors of a classic chicken pot pie with tender pasta. This easy stovetop recipe features sautéed vegetables, a rich thyme-infused sauce, shredded chicken, and vibrant peas, making it a perfect weeknight dinner that’s both hearty and satisfying.

Ingredients

Scale

Vegetables and Aromatics

1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced

Seasonings and Dairy

2 tablespoons unsalted butter
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk or half-and-half

Protein and Pasta

2 cups cooked chicken, shredded or chopped
1 cup frozen peas
12 ounces pasta (such as rotini or penne)

Optional Garnishes

2 tablespoons chopped fresh parsley
Grated Parmesan cheese

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add diced onion, minced garlic, diced carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened and started to caramelize slightly.
Season and thicken the sauce: Stir in dried thyme, salt, and black pepper. Sprinkle the all-purpose flour over the vegetables and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste and form a roux.
Add liquids and thicken: Slowly pour in the chicken broth while stirring continuously to avoid lumps, then add the milk or half-and-half. Bring the mixture to a gentle simmer and cook for 3–5 minutes until the sauce thickens to a creamy consistency.
Incorporate chicken and peas: Add the cooked shredded or chopped chicken and frozen peas into the sauce. Stir to combine and simmer for an additional 2–3 minutes until heated through.
Combine with pasta: Add the cooked pasta to the skillet and toss thoroughly to coat every piece with the creamy sauce and chicken mixture.
Garnish and serve: If desired, sprinkle with fresh chopped parsley and grated Parmesan cheese. Serve warm for a comforting and satisfying meal.