I love making this Chicken Pot Pie Skillet Pasta when I crave the cozy flavors of a classic pot pie but want something quicker and easier. It combines tender chicken, hearty vegetables, and a creamy, savory sauce all tossed with pasta in one comforting skillet meal.
Why You’ll Love This Recipe
I love how this recipe delivers all the comforting flavors of traditional chicken pot pie without needing to make a crust. I get the same creamy filling packed with vegetables and juicy chicken, but in a fraction of the time.
I also appreciate that everything cooks in one skillet, which makes cleanup simple. It’s the kind of meal I turn to on busy weeknights when I still want something warm and satisfying.
I find this dish very family-friendly and easy to customize with whatever vegetables I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (rotini, penne, or egg noodles)
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil or butter
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup frozen peas
1 cup celery, diced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
1 teaspoon dried thyme
½ teaspoon dried parsley
Salt to taste
Black pepper to taste
½ cup shredded cheddar cheese (optional)
Fresh parsley for garnish
Directions
I begin by cooking the pasta in salted water according to the package directions until al dente. I drain it and set it aside.
In a large skillet over medium heat, I add olive oil or butter. I sauté the onion, carrots, and celery for about 5–7 minutes until they begin to soften. Then I stir in the garlic and cook for another 30 seconds until fragrant.
I sprinkle the flour over the vegetables and stir well to coat everything evenly. I cook it for about a minute to remove the raw flour taste.
Gradually, I pour in the chicken broth while stirring constantly to avoid lumps. Then I add the milk, thyme, parsley, salt, and pepper. I let the sauce simmer for about 5–7 minutes until it thickens.
I stir in the cooked chicken and frozen peas, allowing everything to heat through. Once the sauce is creamy and well combined, I add the cooked pasta and toss it gently to coat.
If I want an extra creamy and cheesy finish, I stir in shredded cheddar until melted. I garnish with fresh parsley before serving.
Servings and timing
I usually get 4 to 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes
Variations
I sometimes swap the chicken for leftover turkey, especially after the holidays. When I want extra richness, I use half-and-half instead of milk.
I also enjoy adding mushrooms for an earthy flavor or a pinch of poultry seasoning for a more traditional pot pie taste. For a lighter version, I reduce the cheese or skip it entirely.
If I want a bit of crunch, I sprinkle toasted breadcrumbs over the top right before serving.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, I warm it gently on the stovetop with a splash of milk or broth to loosen the sauce. If I use the microwave, I heat it in short intervals and stir between each one to keep the sauce smooth and creamy.
I can freeze it for up to 2 months, though I find the sauce may thicken slightly after thawing. I simply add a little extra liquid when reheating to bring it back to the right consistency.
FAQs
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken to save time. It adds great flavor and makes the recipe even quicker to prepare.
Can I make this gluten-free?
Yes, I use gluten-free pasta and substitute the flour with a gluten-free all-purpose blend. The texture stays creamy and delicious.
What vegetables work best in this recipe?
I love the classic mix of carrots, peas, and celery, but I also use green beans, corn, or mushrooms depending on what I have available.
Can I make this dairy-free?
Yes, I use a dairy-free milk alternative and skip the cheese. The sauce still turns out creamy and flavorful.
How do I thicken the sauce if it’s too thin?
If the sauce seems too thin, I let it simmer a few extra minutes. I can also mix a small amount of flour with water and stir it in to thicken it further.
Conclusion
I love how this Chicken Pot Pie Skillet Pasta brings together the nostalgic comfort of pot pie and the simplicity of a one-pan pasta dish. It’s creamy, hearty, and full of familiar flavors that make dinner feel warm and satisfying. Whenever I want something cozy without extra effort, this recipe is one I happily return to.
Print
Chicken Pot Pie Skillet Pasta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A cozy, one-skillet pasta dish inspired by classic chicken pot pie, featuring tender chicken, hearty vegetables, and a creamy savory sauce tossed with pasta for a comforting and easy meal.
Ingredients
- 12 ounces pasta (rotini, penne, or egg noodles)
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt to taste
- Black pepper to taste
- ½ cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted water according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil or butter. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in chicken broth while stirring constantly to prevent lumps. Add milk, thyme, parsley, salt, and pepper.
- Simmer for 5–7 minutes until the sauce thickens.
- Stir in cooked chicken and frozen peas, heating through.
- Add the cooked pasta and toss gently to coat in the creamy sauce.
- If desired, stir in shredded cheddar until melted. Garnish with fresh parsley before serving.
Notes
- Rotisserie chicken works well and saves time.
- Use half-and-half instead of milk for a richer sauce.
- Add mushrooms, corn, or green beans for extra vegetables.
- For a gluten-free version, use gluten-free pasta and flour.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Add a splash of milk or broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
