Print

Creamy Chicken Pot Pie Pasta – A Cozy Weeknight Favorite

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Pot Pie Pasta combines all the cozy flavors of a classic pot pie with the ease of a one-pot pasta dish. Loaded with chicken, vegetables, and a rich cream sauce — it’s a family favorite comfort food.

Ingredients

Scale

  • 2 tablespoons unsalted butter

  • 1 small onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 2 ½ cups chicken broth (low sodium)

  • 1 cup milk or half-and-half

  • 8 oz short pasta (penne, rotini, shells)

  • 2 cups cooked shredded chicken

  • 1 cup frozen peas

  • 1 cup frozen corn

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • ½ teaspoon dried thyme

  • ¼ cup grated Parmesan (optional)

  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  • In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.

  • Add garlic and cook for 30 seconds. Stir in flour and cook for 1–2 minutes to form a roux.

  • Slowly whisk in chicken broth, then add milk. Bring to a gentle simmer until slightly thickened.

  • Stir in uncooked pasta, chicken, salt, pepper, and thyme. Cover and cook on low for 12–15 minutes, stirring occasionally.

  • Add peas and corn during the last 3–4 minutes of cooking.

  • Stir in Parmesan and parsley. Let sit 5 minutes before serving.

Notes

  • Use rotisserie chicken for a shortcut.

  • Add a splash of cream for extra richness.

  • Store leftovers in the fridge up to 4 days.

Find it online: https://bitetrovu.com/creamy-chicken-pot-pie-pasta-a-cozy-weeknight-favorite/