Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta is pure comfort, wrapped up in one dreamy, creamy skillet dinner that brings all the nostalgia of classic chicken pot pie—without the fuss of making a crust! Each forkful is loaded with tender pasta, juicy chicken, sweet carrots, verdant peas, and a rich, silky sauce that’s downright irresistible. If you’re craving something hearty and soulful, this is the dinner to rally your loved ones around the table.

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of humble ingredients come together to create such a homestyle masterpiece. Every single component of Chicken Pot Pie Pasta plays its part: a balance of texture, color, and flavor that just feels like a hug!

  • 12 ounces pasta (rotini or penne): These shapes scoop up the luscious sauce in every bite—choose what you love!
  • 2 tablespoons unsalted butter: Butter gives the sauce its comforting richness and a golden color.
  • 1 small yellow onion (diced): Adds subtle sweetness and the perfect fragrant base.
  • 2 garlic cloves (minced): Brings warmth and depth to every forkful.
  • 2 medium carrots (peeled and diced): Their soft texture and pop of color channel classic pot pie vibes.
  • 2 celery stalks (diced): This unsung hero offers freshness and a bit of crunch.
  • 1/2 teaspoon dried thyme: Thyme infuses an herby, classic flavor reminiscent of your favorite comfort foods.
  • 1/2 teaspoon salt: Seasoning is essential, so don’t skimp—for a tastier sauce.
  • 1/4 teaspoon black pepper: Adds a gentle kick and rounds out the savory notes.
  • 1/4 cup all-purpose flour: This is your thickening magic for a silky smooth sauce!
  • 2 cups low-sodium chicken broth: Deepens flavor while ensuring the sauce isn’t too salty.
  • 1 cup milk: Blends with the broth for a creamy, not-too-heavy texture.
  • 2 cups cooked chicken (shredded or diced): Rotisserie chicken is an easy, tasty shortcut here.
  • 1 cup frozen peas: Their sweet snap and bright color make the dish feel just like home.
  • 1/4 cup grated Parmesan cheese (optional): For a hint of nutty, cheesy goodness—don’t skip if you love a richer finish.
  • Fresh parsley for garnish (optional): Just a sprinkle makes your Chicken Pot Pie Pasta feel extra special and vibrant.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil and cook your pasta of choice until just al dente, following the package instructions. Don’t overdo it, since the pasta will spend a few more minutes simmering with the sauce. Drain it well and set aside—this is your base for soaking up all those pot pie flavors.

Step 2: Build the Flavor Base

In a big skillet or Dutch oven, melt the butter over medium heat. Toss in the diced onion, minced garlic, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables look soft, aromatic, and nearly translucent. The house will smell incredible and these veggies bring the classic Chicken Pot Pie Pasta foundation to life.

Step 3: Spice Things Up

Add the dried thyme, salt, and black pepper to the cooked veggies. Stir to coat evenly, letting the spices bloom in the bubbly butter. The thyme will instantly make the dish smell like Sunday dinner at grandma’s house—pure comfort!

Step 4: Make the Creamy Sauce

Sprinkle the flour over the vegetable mixture, stirring to create a slightly pasty coating. This step is key for thickening your Chicken Pot Pie Pasta sauce later. Cook for 1 to 2 minutes, stirring often; then very gradually whisk in the chicken broth and milk. Stir constantly to prevent lumps, and keep going until everything is smooth and creamy.

Step 5: Simmer Until Velvety

Bring the mixture to a gentle simmer. Let it cook for about 4 to 5 minutes, stirring now and then, until it thickens and becomes luxuriously glossy. This is where the magic happens and the flavors meld together. If your sauce seems too thick, splash in a bit more broth.

Step 6: Add Chicken and Peas

Stir in the shredded or diced cooked chicken and those vibrant frozen peas. Cook for another 2 minutes, allowing everything to warm through and the peas to maintain their snappy bite. At this point, you’ll really see your Chicken Pot Pie Pasta begin to come together.

Step 7: Toss Pasta and Serve

Add your drained pasta right to the skillet—toss gently to ensure every bit gets coated with that dreamy pot pie sauce. Cook for another minute or two so everything is hot and mingling together. Sprinkle generously with Parmesan cheese if you like, then top with chopped fresh parsley for an herby, cheerful finish.

How to Serve Chicken Pot Pie Pasta

Chicken Pot Pie Pasta Recipe - Recipe Image

Garnishes

Brighten things up with a final flourish of fresh parsley, a shower of extra Parmesan, or even a crack of black pepper. These simple touches add color and lift the whole dish visually and flavor-wise—you’ll love the little burst of freshness.

Side Dishes

Chicken Pot Pie Pasta is plenty hearty on its own, but you can serve it alongside a crisp green salad or some buttered garlic bread for contrast. A simple roasted vegetable, like asparagus or broccoli, also partners beautifully and rounds out your meal with a touch of green.

Creative Ways to Present

Try scooping your Chicken Pot Pie Pasta into mini ramekins for individual servings—kids find this extra fun! Or ladle it into a deep casserole dish, top with a sprinkle of shredded cheddar, and broil until bubbly for a “baked pot pie” twist. Family-style in a big skillet always looks welcoming, too.

Make Ahead and Storage

Storing Leftovers

Transfer your leftovers to an airtight container as soon as they’ve cooled. Chicken Pot Pie Pasta keeps wonderfully in the fridge for up to 3 days. When you’re ready to enjoy, you’ll still get that creamy, dreamy texture—just give the pasta a good stir!

Freezing

You can absolutely freeze Chicken Pot Pie Pasta if needed. Simply portion it into freezer-safe containers, let it cool completely, and store for up to 2 months. To prevent freezer burn, press a piece of plastic wrap directly on the surface before adding the lid.

Reheating

Warm your Chicken Pot Pie Pasta gently on the stovetop over low heat or microwave in 1-minute bursts, stirring between intervals. Splash in a spoonful of milk or broth to help revive the sauce—it’ll be almost as creamy as when it was freshly made!

FAQs

Can I use a different type Main Course

Absolutely! Rotini and penne are great for holding the sauce, but feel free to use shells, fusilli, or even bowties if that’s what’s in your pantry. Just cook them al dente for best results.

How can I make this Chicken Pot Pie Pasta vegetarian?

You can swap the chicken for extra vegetables—think mushrooms, diced potatoes, or even chickpeas to keep it hearty. Use vegetable broth instead of chicken broth to keep things fully vegetarian.

What’s the best way to use leftover rotisserie chicken?

Leftover rotisserie chicken is perfect here, because it’s already cooked and super flavorful. Just shred or dice it, and fold it into the sauce as directed. It’s a huge timesaver for busy weeknights!

Can I add more veggies to the recipe?

Go for it! Sliced mushrooms, green beans, corn, or even spinach are tasty additions. You can mix and match based on what you have, keeping the spirit of Chicken Pot Pie Pasta while making it your own.

Is it possible to make this recipe ahead?

Definitely. Prepare the entire dish up to a day ahead, let it cool, then store covered in the fridge. When you’re ready to eat, gently reheat and, if you like, stir in a splash of milk to loosen the sauce for a fresh-off-the-stove texture.

Final Thoughts

If you’re longing for a meal that feels both homey and a bit special, Chicken Pot Pie Pasta should absolutely be on your dinner rotation. It’s the kind of recipe that brings smiles (and maybe a little nostalgia) to the table—go ahead, give it a try, and get ready to share seconds!

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