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Creamy Chicken Pot Pie Pasta with vegetables served in a white bowl

Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta combines the comforting warmth of chicken pot pie with the creamy texture of pasta, making it a perfect dish for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 650 kcal

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken, shredded or cubed Use leftover roast chicken or rotisserie chicken for convenience.
  • 12 ounces pasta (penne, rotini, or bowtie) Sturdy pasta shapes work best for holding the sauce.
  • 1 cup frozen peas and carrots Adds a classic pot pie element.
  • 1/2 cup frozen corn Contributes sweetness and texture.
  • 1/2 cup diced onion Provides savory depth.
  • 2 cloves garlic, minced Enhances flavor with aromatic sharpness.
  • 3 tablespoons unsalted butter Essential for making the roux, creating the creamy sauce base.
  • 3 tablespoons all-purpose flour Thickens the sauce when combined with butter.
  • 2 cups chicken broth Deepens chicken flavor and adds moisture.
  • 1 cup milk (whole or 2%) Adds creaminess to the sauce.
  • 1/2 cup heavy cream Ensures a rich, thick texture.
  • 1 teaspoon dried thyme Adds earthy, aromatic notes.
  • 1 teaspoon dried parsley Provides freshness and color.
  • Salt and pepper, to taste Balances and enhances flavors.

Instructions
 

  • Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  • Step 2: Prepare the Chicken - Cook your chicken and shred or cube it into bite-sized pieces. If using rotisserie chicken, remove the meat from the bones.
  • Step 3: Sauté the Vegetables - In a large skillet, melt the butter over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
  • Step 4: Make the Roux - Sprinkle the flour over the onion and garlic mixture. Stir well to combine and cook for about 2 minutes until lightly browned.
  • Step 5: Add the Broth and Milk - Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and continue stirring until the sauce thickens, about 5 minutes.
  • Step 6: Stir in the Cream and Seasonings - Add the heavy cream, thyme, and parsley. Season with salt and pepper to taste. Let simmer on low heat for a few minutes.
  • Step 7: Combine Everything - Add the cooked chicken, peas, carrots, and corn to the sauce. Stir until well coated, then fold in the cooked pasta.
  • Step 8: Serve - Garnish with fresh parsley and serve with crusty bread or a green salad.

Notes

For a healthier version, consider using whole wheat pasta and reducing the amount of cream. You can also add more vegetables or use lower-fat milk options.
Keyword Easy