Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta Recipe: Comfort Food in a Bowl

Chicken pot pie is a timeless comfort food — creamy chicken filling, tender vegetables, and a flaky crust that melts in your mouth. But what if you could capture all of those flavors in a single skillet, with pasta taking the place of the crust?

Enter Chicken Pot Pie Pasta — a warm, hearty dish that brings together shredded chicken, mixed vegetables, a luscious cream sauce, and tender pasta for a one-pot meal that’s both satisfying and easy to make. It’s faster than baking a pie, but still delivers that cozy, nostalgic taste.

Whether you’re cooking for a family dinner, a potluck, or meal prepping for the week, this recipe is bound to become a regular in your rotation.

Ingredients

For the Pasta Base:

• 12 ounces short pasta (penne, rotini, or shells work well)

• 2 tablespoons olive oil or unsalted butter

• 1 medium onion, diced

• 2 garlic cloves, minced

• 2 cups cooked shredded chicken (rotisserie chicken works great)

• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 1 teaspoon dried thyme

• ½ teaspoon dried parsley (or 1 teaspoon fresh, chopped)

• ½ teaspoon paprika

• Salt and pepper to taste

For the Creamy Sauce:

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 3 cups chicken broth

• 1 cup heavy cream (or half-and-half for a lighter version)

• ½ cup grated Parmesan cheese

• Optional: ½ teaspoon poultry seasoning for a richer flavor

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. (If you like, reserve ½ cup of the pasta water to thin the sauce later if needed.)

Step 2: Sauté the Aromatics

In a large, deep skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.

Step 3: Add the Vegetables and Chicken

Add the frozen mixed vegetables to the skillet and cook for 4–5 minutes until warmed through. Stir in the shredded chicken, thyme, parsley, paprika, salt, and pepper. The herbs and spices will start to release their aroma, building that familiar pot pie flavor.

Step 4: Make the Cream Sauce

Push the chicken and vegetables to one side of the skillet. In the empty space, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 1–2 minutes to make a roux — this removes the raw flour taste and helps thicken the sauce.

Slowly pour in the chicken broth while whisking to prevent lumps. Stir everything together and let the mixture simmer for 3–4 minutes, until slightly thickened.

Step 5: Add Cream and Cheese

Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until fully combined. The sauce should now be rich, creamy, and smooth — thick enough to coat the back of a spoon. Taste and adjust seasoning as needed.

Step 6: Combine Pasta and Sauce

Add the cooked pasta to the skillet and toss to coat in the creamy chicken-vegetable mixture. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Step 7: Serve and Enjoy

Spoon the pasta into bowls and serve immediately. For a little extra flair, sprinkle with fresh parsley or more Parmesan.

Flavor and Texture Notes

• The Pasta: Soft but still slightly firm, giving a nice chewiness to balance the creamy sauce.

• The Sauce: Silky, rich, and infused with pot pie spices like thyme and parsley.

• The Chicken and Veggies: Tender, hearty, and flavorful, bringing the comfort-food vibes of a traditional pot pie filling.

Why This Dish Works So Well

Chicken pot pie pasta blends the nostalgia of a baked pie with the convenience of a pasta dinner. Instead of spending an hour making and baking a crust, you can whip this up in 30 minutes or less. It’s also easier to scale up for large gatherings, and the pasta absorbs the sauce beautifully, making every bite satisfying.

Tips for the Perfect Chicken Pot Pie Pasta

1. Use rotisserie chicken for a quick, flavorful shortcut.

2. Don’t skip the roux — it’s the key to a sauce that’s thick and luscious rather than watery.

3. Season in layers — add salt and pepper to the pasta water, the vegetables, and the sauce.

4. Add the cream last to prevent curdling and keep the sauce smooth.

5. Taste before serving — the richness of the cream may require a little extra salt to balance.

Make-Ahead and Storage

• Make-Ahead: Prepare the sauce and chicken-vegetable mix ahead of time, then reheat and toss with freshly cooked pasta before serving.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheating: Warm gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.

Variations

• Cheddar Version: Swap Parmesan for sharp cheddar for a more pot-pie-like flavor.

• Herb-Forward: Add rosemary or sage for a more savory, autumnal taste.

• Biscuit Topping: For an extra treat, transfer the pasta to a casserole dish, top with biscuit dough, and bake until golden.

• Spicy Twist: Add a pinch of cayenne or a dash of hot sauce for gentle heat.

• Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux.

Serving Suggestions

• As a One-Pot Meal: It’s already balanced with carbs, protein, and vegetables.

• With Bread: Serve with crusty bread or garlic knots to mop up the sauce.

• With Salad: A light green salad with a vinaigrette pairs well to cut through the richness.

• For Brunch: Serve in smaller portions alongside eggs and fruit for a cozy brunch menu.

Why You’ll Love It

This dish is pure comfort in a bowl. The sauce is rich without being overwhelming, the pasta gives it heartiness, and the vegetables bring freshness and color. Best of all, it’s adaptable — you can swap vegetables, use turkey instead of chicken, or adjust the herbs to suit the season.

If you grew up loving chicken pot pie but want something you can make on a weeknight without turning on the oven for an hour, this pasta version is your answer.

A Little Backstory: From Pie to Pasta

Pot pie dates back centuries, originally as a savory meat pie encased in a pastry shell. While delicious, traditional pies take time, patience, and baking skills. Over the years, creative cooks have reimagined the dish in soups, casseroles, and now, pasta form.

Chicken pot pie pasta keeps all the creamy comfort of the original but ditches the crust for tender noodles that soak up every drop of flavor. It’s part nostalgia, part innovation — and entirely delicious.

Final Thoughts

Chicken pot pie pasta is more than just a recipe — it’s a reminder that comfort food doesn’t have to be complicated. It’s a dish that invites you to slow down, take a warm bite, and feel instantly at home.

With its balance of creamy sauce, tender pasta, and hearty chicken, it’s perfect for busy weeknights, family gatherings, or cozy evenings when you just want something satisfying. Make it once, and it’ll likely join your list of repeat favorites.