Description

Bring the flavors of a traditional chicken pot pie to your dinner table with this Classic Chicken Pot Pie Pasta. Creamy, hearty, and loaded with tender chicken, vegetables, and pasta, this dish delivers all the comfort of a pot pie but in a quick, weeknight-friendly form. It’s the perfect one-pot meal that balances nostalgia with modern convenience, making it a true family favorite.

Ingredients

• Chicken Breast: Tender and lean, but chicken thighs can be used for juicier results.

• Pasta (penne, rotini, or fusilli): These shapes hold the creamy sauce well, but egg noodles also work for a traditional pot pie feel.

• Carrots: Fresh diced carrots add sweetness and color. Frozen carrots save time.

• Peas: Classic to pot pie flavor. Substitute with green beans or broccoli florets for variation.

• Celery: Adds a subtle crunch and depth. Leeks or fennel can be a creative swap.

• Onion: Enhances savory flavor. Shallots work for a slightly milder taste.

• Garlic: Brings aromatic richness. Garlic powder can substitute if fresh isn’t available.

• Chicken Broth: The foundation of the creamy sauce. Vegetable broth can be used for a lighter version.

• Heavy Cream: Adds richness. Half-and-half or evaporated milk for a lighter substitute.

• Butter: Builds the roux for creaminess. Olive oil can be used to reduce saturated fat.

• All-Purpose Flour: Thickens the sauce. Gluten-free flour blends also work.

• Fresh Thyme: Adds herbal notes. Dried thyme or Italian seasoning can substitute.

• Salt and Pepper: Essential for balance.

• Parmesan Cheese: Adds nutty depth. Cheddar or mozzarella can also be used for a different flavor profile.

Instructions

Step 1: Cook the Pasta

Boil pasta in salted water until al dente. Drain, toss lightly with olive oil, and set aside. Tip: Undercook pasta by 1 minute so it finishes cooking in the sauce without getting mushy.

Step 2: Prepare the Chicken

Season chicken breast with salt and pepper. In a large skillet, cook in butter until golden brown and cooked through, about 6–8 minutes. Remove, slice into bite-sized pieces, and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add onions, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant. This forms the flavor base of the dish.

Step 4: Build the Creamy Sauce

Sprinkle flour over the vegetables and stir until coated, cooking for 1–2 minutes to eliminate raw flour taste. Gradually whisk in chicken broth and heavy cream, stirring constantly until sauce thickens. Add thyme for extra depth.

Step 5: Combine Everything

Stir chicken and peas into the sauce, then add pasta. Toss until fully coated, ensuring every piece of pasta carries the creamy, pot pie-inspired flavor.

Step 6: Add Cheese and Serve

Sprinkle with Parmesan, stir until melted, and serve hot. Optional: Garnish with fresh parsley or thyme leaves for a burst of freshness.

Notes

Rotisserie chicken works great as a time-saving substitute for cooked chicken.
For extra creaminess, stir in a splash of heavy cream or half-and-half before serving.
Frozen vegetables make this dish quicker while still keeping it flavorful and colorful.
Short pasta shapes like penne, rotini, or shells hold the creamy sauce best.
Add a sprinkle of Parmesan or shredded cheddar on top for a cheesy finish.
This dish reheats well, but you may need to add a splash of milk or broth to restore the creamy consistency.
Can be stored in the fridge for up to 3 days or frozen for up to 1 month.