I decided to give chicken pot pie pasta a try for my family dinner, and it turned out to be one of the most comforting meals we’ve had. This dish brings together the creamy, hearty flavors of a traditional chicken pot pie but in an easier and faster pasta form. It’s the perfect way to enjoy a cozy homemade meal without the extra effort of making a pie crust.

I really wanted to keep the essence of a chicken pot pie while making it more convenient. The flavors needed to be balanced, with the right amount of creaminess and a touch of herbs to bring out that signature taste.

The vegetables add color and texture, making every bite as satisfying as the next. What I love most about this dish is that it’s easy to customize—whether you want to add extra cheese, a bit of spice, or different veggies, it’s always a winner.

For serving, I like to keep it simple. A warm bowl of chicken pot pie pasta on its own is satisfying enough, but you can pair it with garlic bread or a fresh side salad for a complete meal. If you want a more traditional feel, topping it with crushed crackers or puff pastry crumbs adds a nice crunch. This dish is great for busy weeknights, family dinners, or even meal prepping for the week ahead.

What is Chicken Pot Pie Pasta?

Chicken pot pie pasta is a delicious fusion of two classic comfort foods: chicken pot pie and creamy pasta. It features all the familiar flavors of a traditional chicken pot pie—tender chicken, mixed vegetables, and a creamy, herby sauce—combined with pasta instead of a pie crust. This dish is quick to prepare and delivers the same heartwarming taste with less effort, making it a perfect meal for any occasion.

Ingredients

• 2 cups cooked chicken (shredded or diced)
• 8 oz pasta (penne, rotini, or egg noodles)
• 2 tbsp butter
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup milk (or heavy cream for extra richness)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ¼ tsp paprika (optional)
• ½ cup shredded cheese (cheddar or parmesan, optional)

Kitchen Equipment Needed:

• Large pot for boiling pasta
• Skillet or saucepan for making the sauce
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Cutting board and knife
• Colander for draining pasta
• Cheese grater (if adding cheese)

How to make Chicken Pot Pie Pasta

Step 1

Boil pasta according to package directions. Drain and set aside.

Step 2

In a large skillet, melt butter over medium heat. Add onion and cook until soft (about 3 minutes). Stir in garlic and cook for another 30 seconds.

Step 3

Sprinkle flour over the onion mixture and stir for 1 minute. Slowly whisk in chicken broth and milk, making sure there are no lumps. Cook until the sauce thickens (about 3–5 minutes).

Step 4

Stir in cooked chicken, frozen vegetables, salt, pepper, thyme, and paprika. Simmer for 5 minutes until the vegetables are tender.

Step 5

Add the cooked pasta and stir well to coat. If using cheese, mix it in until melted.

Step 6

Enjoy warm! Optional: Top with crushed crackers for a pot pie crust feel.

Tips to Make This Perfect:

• Use rotisserie chicken – It saves time and adds extra flavor.
• Choose the right pasta – Short pasta like penne or rotini works best to hold the sauce.
• Don’t overcook the pasta – Cook it al dente so it doesn’t get too soft when mixed with the sauce.
• Sauté onions and garlic well – This step enhances the overall flavor.
• Thicken the sauce properly – Cook the flour and butter mixture for at least a minute before adding liquids.
• Use broth and milk in balance – Too much broth makes it runny, while too much milk can make it too thick.
• Season well – Salt, pepper, thyme, and a little paprika bring out the best flavors.
• Add cheese for extra creaminess – Parmesan or cheddar melts beautifully into the sauce.
• Let it rest for a few minutes – This helps the sauce coat the pasta better.
• Garnish with fresh herbs – A sprinkle of parsley or chives adds freshness and color.

How to Serve Chicken Pot Pie Pasta?

I like to serve this pasta warm, right after cooking, when the sauce is still creamy and coats the pasta perfectly. A sprinkle of shredded cheese on top adds an extra layer of flavor and richness. For a bit of crunch, crushed crackers or toasted breadcrumbs work great.

This dish pairs well with a side of garlic bread or a fresh green salad. The contrast of the crisp salad with the creamy pasta balances out the meal beautifully. If you’re hosting guests, consider serving it with a light soup as a starter for a complete, comforting meal.

For a fun twist, you can also bake the pasta in a casserole dish with a topping of puff pastry or crushed crackers. Just pop it in the oven for about 10 minutes at 375°F until the top is golden brown and crispy, giving it a more authentic pot pie feel.

How to Store Leftovers?

To store leftovers, let the pasta cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to loosen up the sauce and restore its creamy texture.

For longer storage, you can freeze this dish for up to 2 months. Place the pasta in a freezer-safe container and thaw it overnight in the fridge before reheating. Keep in mind that the texture of the sauce may change slightly after freezing, but it will still taste delicious.

FAQ

1. Can I use fresh vegetables instead of frozen? Yes! Just sauté them a little longer before adding the sauce.
2. What’s the best pasta for this dish? Penne, rotini, or egg noodles work best because they hold the sauce well.
3. Can I make this dish gluten-free? Yes, use gluten-free pasta and a thickener like cornstarch instead of flour.
4. What kind of cheese works best? Cheddar or Parmesan adds great flavor, but you can use any melting cheese.
5. How do I make it dairy-free? Use coconut milk or dairy-free cream and skip the cheese.
6. Can I use leftover turkey instead of chicken? Absolutely! Turkey works just as well in this recipe.
7. How can I make it healthier? Use whole wheat pasta and a lighter milk option like almond milk.
8. Can I cook everything in one pot? Yes, but you may need to adjust liquid amounts to prevent sticking.
9. How do I prevent the sauce from getting too thick? Add more broth or milk a little at a time until you reach the right consistency.
10. Can I add other seasonings? Definitely! A pinch of cayenne or a bit of mustard powder can add extra depth to the flavor.

Conclusion

This chicken pot pie pasta is the ultimate comfort food, bringing together all the best flavors of a traditional pot pie in an easy-to-make dish. It’s creamy, hearty, and perfect for busy weeknights or cozy family dinners. With simple ingredients and a few easy steps, you can enjoy a warm, delicious meal that will leave everyone asking for seconds

Chicken Pot Pie Pasta

Recipe by Food by AyakaCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

450

kcal

This dish combines the creamy, comforting flavors of chicken pot pie with pasta for a quick and easy meal.

Ingredients

• 2 cups cooked chicken (shredded or diced)

• 8 oz pasta (penne, rotini, or egg noodles)

• 2 tbsp butter

• 1 small onion (diced)

• 2 cloves garlic (minced)

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2 tbsp all-purpose flour

• 1 cup chicken broth

• 1 cup milk (or heavy cream for extra richness)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme

• ¼ tsp paprika (optional)

• ½ cup shredded cheese (cheddar or parmesan, optional)

Directions

• Cook the Pasta – Boil pasta according to package directions. Drain and set aside.
• Sauté the Aromatics – In a large skillet, melt butter over medium heat. Add onion and cook until soft (about 3 minutes). Stir in garlic and cook for another 30 seconds.
• Make the Sauce – Sprinkle flour over the onion mixture and stir for 1 minute. Slowly whisk in chicken broth and milk, making sure there are no lumps. Cook until the sauce thickens (about 3–5 minutes).
• Add Chicken & Veggies – Stir in cooked chicken, frozen vegetables, salt, pepper, thyme, and paprika. Simmer for 5 minutes until the vegetables are tender.
• Combine with Pasta – Add the cooked pasta and stir well to coat. If using cheese, mix it in until melted.
• Serve – Enjoy warm! Optional: Top with crushed crackers for a pot pie crust feel.