Chicken Pot Pie Pasta

Chicken Pot Pie Pasta is a creamy, comforting mash-up of two classics—everything I love about a warm, hearty chicken pot pie combined with tender pasta in one easy skillet meal. It’s packed with shredded chicken, mixed vegetables, and a velvety sauce that brings it all together, no pie crust required.

Why You’ll Love This Recipe

I love this dish because it captures all the cozy flavors of chicken pot pie without the extra steps of rolling dough or baking. The pasta soaks up that creamy, savory sauce, and it’s a great way to use leftover chicken. It’s family-friendly, easy to customize, and ready in under 30 minutes—which makes it perfect for weeknights when I want something hearty and delicious with minimal cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (short shapes like rotini, penne, or shells work best)

• Cooked chicken, shredded or diced

• Butter

• Garlic, minced

• Onion, diced

• All-purpose flour

• Chicken broth

• Milk or heavy cream

• Frozen mixed vegetables (peas, carrots, corn, green beans)

• Salt

• Black pepper

• Dried thyme or poultry seasoning

• Grated Parmesan cheese (optional, for richness)

• Fresh parsley (for garnish)

directions

1. I cook the pasta in a large pot of salted boiling water until al dente, then drain and set it aside.

2. In a large skillet, I melt the butter and sauté the onion and garlic until softened.

3. I sprinkle in the flour and stir for about 1 minute to form a roux.

4. Slowly, I whisk in the chicken broth and milk, stirring constantly until the sauce is smooth and begins to thicken.

5. I stir in the frozen vegetables, cooked chicken, salt, pepper, and thyme, letting everything simmer until heated through and the sauce is creamy.

6. I add the cooked pasta to the skillet and toss to coat evenly in the sauce.

7. If I want a richer flavor, I stir in some grated Parmesan cheese at the end.

8. I garnish with chopped parsley and serve warm.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so it’s ready in roughly 30 minutes.

Variations

Sometimes I use rotisserie chicken to save time, or swap in turkey for a post-holiday version. I’ve also made it with mushrooms, fresh spinach, or a splash of white wine in the sauce for extra flavor. If I’m craving a baked version, I top it with breadcrumbs and bake it until golden and bubbly.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop or microwave with a splash of milk or broth to loosen the sauce. It doesn’t freeze as well due to the cream, but it holds up great for a few days in the fridge.

FAQs

Can I use uncooked pasta in this dish?

Not for this version. I cook the pasta separately so it doesn’t soak up too much sauce while simmering.

Can I make it dairy-free?

Yes, I’ve used dairy-free butter and milk with good results, though the sauce won’t be quite as rich.

What kind of chicken works best?

I usually use rotisserie or leftover cooked chicken breast or thighs. Any shredded or chopped cooked chicken will work.

Can I use fresh vegetables instead of frozen?

Definitely. I just sauté them with the onions and garlic to make sure they’re tender before adding the sauce.

What pasta shapes work best?

Short pasta like penne, rotini, shells, or bowties work best because they hold onto the creamy sauce nicely.

Conclusion

Chicken Pot Pie Pasta is one of my favorite comfort food mash-ups—creamy, cozy, and incredibly satisfying without the hassle of a crust. It’s fast, filling, and totally customizable, making it a reliable go-to for weeknights or anytime I want a warm, hearty bowl of goodness.