A creamy, comforting pasta dish that combines the flavors of a classic chicken pot pie without the crust, perfect for a weeknight meal.

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

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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.

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.