Description
Chicken Pot Pie Pasta is the ultimate comfort food fusion that combines the rich, creamy flavors of a classic chicken pot pie with the ease and heartiness of a pasta dish. Perfect for busy weeknights or cozy family dinners, this one-skillet meal delivers tender chicken, wholesome vegetables, and perfectly cooked pasta coated in a velvety sauce. It’s a satisfying alternative to traditional pot pie—without the need for a crust—making it quicker, easier, and just as delicious.
Ingredients
For the Pasta
- 12 oz penne, rotini, or egg noodles
- Salt for boiling water
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
For the Filling
- 2½ cups shredded cooked chicken
- 2 cups frozen mixed vegetables
- 1½ cups shredded cheddar cheese
Optional for Oven Finish
- Extra shredded cheese
- Chopped parsley
Instructions
- Boil salted water and cook pasta until just under al dente, then drain and set aside
- Melt butter in a large skillet over medium heat
- Add chopped onion and cook until soft, then stir in garlic and cook briefly
- Sprinkle flour over the mixture and stir continuously to form a roux
- Slowly whisk in chicken broth and milk, ensuring a smooth consistency
- Add thyme, salt, pepper, and nutmeg, then simmer until thickened
- Stir in shredded chicken and frozen vegetables and cook until heated through
- Add cooked pasta and mix well to coat in the sauce
- Stir in shredded cheese until melted and creamy
- Optionally transfer to a baking dish, top with cheese, and bake or broil until golden
- Let cool slightly, garnish with parsley, and serve warm
Notes
- Serve hot with a side of crusty bread or a fresh green salad
- Garnish with parsley or extra cheese for added flavor
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop or in the microwave with a splash of milk
- Freeze for up to 2 months; thaw overnight before reheating
- Avoid overcooking pasta when reheating to maintain texture