Creamy Chicken Pot Pie Pasta
This one-pan creamy chicken pot pie pasta combines tender chicken, hearty vegetables, and a rich sauce with the comfort of pasta. A cozy twist on the classic pot pie that’s quicker, easier, and just as satisfying.
Equipment
- Large Skillet or Dutch Oven
- Pot for Pasta
Ingredients
Pasta
- 12 oz pasta (rotini, penne, or shells)
Chicken
- 2 cups cooked chicken breast or thighs shredded
Vegetables
- 1 cup carrots diced
- 1 cup celery diced
- 1 onion chopped
- 1 cup frozen peas
- 1 cup corn kernels optional
Sauce Base
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
Seasonings
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp parsley dried or fresh
- salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- In a large skillet or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Sauté until tender, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Stir in flour to create a roux. Gradually whisk in chicken broth and milk or cream until smooth. Simmer until thickened.
- Stir in shredded chicken, peas, and corn. Cook until heated through.
- Add cooked pasta to the skillet and toss to coat with sauce. Season with thyme, parsley, salt, and black pepper.
- Optional: Top with crushed butter crackers or bake briefly with puff pastry for a golden finish.
Notes
Use rotisserie chicken to save time. For variations, swap chicken with turkey, add mushrooms for a vegetarian version, or stir in cheese for extra richness.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 32gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 780mgPotassium: 640mgFiber: 4gSugar: 6gVitamin A: 5200IUVitamin C: 15mgCalcium: 150mgIron: 3.5mg
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