Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is a creamy, one-pot comfort meal that combines tender chicken, soft vegetables, and hearty pasta in a thick savory sauce. It delivers all the classic pot pie flavor in under 40 minutes with minimal cleanup.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon
- 1 Colander for draining pasta
- 1 Baking Sheet (optional, for biscuit topping)
Ingredients
Pasta and Protein
- 3 cups cooked chicken breast or rotisserie chicken shredded
- 12 oz egg noodles or penne pasta cooked and drained
Vegetables
- 1 cup frozen peas and carrots no thawing needed
- 2 stalks celery diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 cup frozen corn optional
Sauce
- 4 tbsp butter unsalted
- 3 tbsp all-purpose flour for thickening
- 2 cups chicken broth warmed
- 1 cup whole milk or heavy cream
Seasoning
- 1 tsp salt adjust to taste
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
Optional Topping
- 1 can refrigerated biscuit dough or crescent rolls baked and crumbled on top
Instructions
- Cook pasta according to package directions. Drain and set aside. Do not rinse the pasta.
- Melt butter in a large pot over medium heat. Add diced onion and celery. Cook for 4 to 5 minutes until soft.
- Add minced garlic and cook for 30 seconds. Stir constantly so garlic does not burn.
- Sprinkle flour over the vegetables. Stir and cook for 1 to 2 minutes to remove the raw flour taste.
- Pour in chicken broth slowly while stirring. This prevents lumps from forming in your sauce.
- Add milk or heavy cream. Stir everything together and bring to a gentle simmer.
- Add frozen peas, carrots, and corn. Cook for 3 to 4 minutes until vegetables are warmed through.
- Add shredded or chopped chicken. Season with salt, pepper, garlic powder, and dried thyme.
- Fold in the cooked pasta. Stir until everything is evenly coated in the creamy sauce.
- Taste and adjust seasoning. Serve hot with optional biscuit crumbles on top.
Notes
Use rotisserie chicken to save prep time. Warm your broth before adding it to the roux to prevent lumps. Pull pasta one minute early to avoid overcooking. Add cream cheese for a thicker sauce. Store leftovers in an airtight container for up to 4 days in the refrigerator.