Creamy, comforting, and filled with all the nostalgic flavors of a classic pot pie, this Chicken Pot Pie Pasta is a satisfying, no-crust twist on a beloved dish. Packed with chicken, vegetables, and a creamy sauce, it’s the perfect meal for any night of the week!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz pasta (such as rotini or penne)
2 tablespoons olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
1 cup frozen peas
2 cups cooked chicken, shredded or diced
1 cup diced carrots (fresh or frozen)
1 cup frozen corn
1/3 cup flour
3 cups low-sodium chicken broth
1 cup milk or unsweetened non-dairy milk
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup grated Parmesan or dairy-free cheese
Directions
Cook the pasta according to the package directions. Drain and set aside.
In a large skillet or pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until translucent.
Stir in the carrots, peas, and corn. Cook for another 5 minutes until the vegetables are just tender.
Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps.
Add the dried thyme, salt, and black pepper. Let the mixture simmer for 5–7 minutes, or until it has thickened.
Stir in the cooked chicken and pasta. Mix well to combine and heat through.
Optional: Sprinkle with grated Parmesan or dairy-free cheese, and serve warm.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Variations
Add extra veggies: Feel free to throw in some broccoli, bell peppers, or zucchini to the mix for more flavor and nutrition.
Dairy-Free: To make this dish dairy-free, use non-dairy milk (such as almond or oat milk) and skip the cheese or use dairy-free cheese alternatives.
Spicy Kick: Add some red pepper flakes or a dash of hot sauce to give this dish a little heat.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over low heat with a splash of milk to restore the creamy texture, or microwave in short intervals, stirring in between.
FAQs
How can I make this recipe ahead of time?
I like to prepare the chicken and veggies in advance and store them separately. Then, when I’m ready to make the dish, I just cook the pasta, make the sauce, and combine everything together.
Can I freeze Chicken Pot Pie Pasta?
Yes! You can freeze this dish for up to 3 months. Just make sure to let it cool completely before placing it in an airtight container or freezer-safe bag.
Can I use store-bought rotisserie chicken?
Definitely! Rotisserie chicken works wonderfully in this recipe and can save time when making it on a busy day.
Can I use other types of pasta?
Absolutely! Penne, rotini, and fusilli are great choices, but any pasta shape you like will work well in this creamy sauce.
Is this dish suitable for meal prep?
Yes! This Chicken Pot Pie Pasta holds up well in the fridge and makes a fantastic meal prep option for lunches or dinners throughout the week.
Conclusion
Chicken Pot Pie Pasta is a dish that brings comfort and flavor with every bite. It’s perfect for busy weeknights, and it’s easy to customize to suit any taste preferences. Whether I’m cooking for the family or just craving something cozy, this creamy, veggie-packed pasta always hits the spot. Enjoy it with a sprinkle of cheese or a side of crusty bread, and you’ll have a satisfying meal that everyone will love!
Recipe:
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Chicken Pot Pie Pasta
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
A creamy, comforting pasta dish that combines the flavors of a classic chicken pot pie without the crust, perfect for a weeknight meal.
Ingredients
12 oz pasta (such as rotini or penne)
2 tablespoons olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced
1 cup frozen peas
1 cup diced carrots (fresh or frozen)
1 cup frozen corn
1/3 cup flour
3 cups low-sodium chicken broth
1 cup milk or unsweetened non-dairy milk
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup grated Parmesan or dairy-free cheese
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- In a large skillet or pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until translucent.
- Stir in the carrots, peas, and corn. Cook for another 5 minutes until the vegetables are just tender.
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps.
- Add the dried thyme, salt, and black pepper. Let the mixture simmer for 5–7 minutes, or until it has thickened.
- Stir in the cooked chicken and pasta. Mix well to combine and heat through.
- Optional: Sprinkle with grated Parmesan or dairy-free cheese, and serve warm.
Notes
For extra veggies, consider adding broccoli, bell peppers, or zucchini.
To make it dairy-free, use non-dairy milk and skip or substitute the cheese with a dairy-free alternative.
If you like spice, add red pepper flakes or hot sauce.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This dish can be frozen for up to 3 months, just ensure it cools completely before freezing.
For faster preparation, you can use store-bought rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 50mg
