You got it — Chicken Pot Pie Pasta is cozy comfort food at its best. Creamy, hearty, and all the flavor of pot pie without the fuss of a crust.
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Chicken Pot Pie Pasta
Servings: 4–6
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
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Ingredients:
• 12 oz pasta (like rotini, penne, or shells)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1 cup frozen carrots (or mixed veggies)
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (whole or 2%)
• ½ cup heavy cream (optional for richness)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp thyme (optional)
• ¼ tsp paprika (optional)
• Grated Parmesan (for serving, optional)
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Instructions:
1. Cook the Pasta
• Boil pasta in salted water until al dente. Drain and set aside.
2. Sauté the Veggies
• In a large skillet or pot, heat butter and olive oil over medium heat.
• Add onion and cook until soft (3–4 minutes).
• Add garlic and cook another 30 seconds.
3. Make the Roux
• Stir in flour and cook for 1 minute, stirring constantly.
• Slowly whisk in chicken broth, then milk. Bring to a simmer until thickened (about 5 minutes).
4. Add the Good Stuff
• Stir in cooked chicken, frozen peas and carrots, salt, pepper, thyme, and paprika.
• Simmer until veggies are tender (5–7 minutes). Stir in cream if using.
5. Combine & Serve
• Stir in cooked pasta and toss to coat.
• Taste and adjust seasoning.
• Serve warm, topped with grated Parmesan if desired.
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Tips:
• Rotisserie chicken works great for this.
• Add mushrooms or celery if you want to bulk up the veggie side.
• For a baked version, top with crushed Ritz crackers and bake at 375°F for 15 minutes.
Want it in a one-pot version or made in the Instant Pot? I’ve got those too.