Chicken Pot Pie Pasta Recipe

This creamy savory Chicken Pot Pie Pasta is made with shredded chicken, mixed vegetables, and ready in 30 minutes. The rich chicken gravy completely coats the tender noodles, creating a thick sauce that tastes exactly like a fresh pie filling. I always rely on this recipe when I need quick comfort food on busy weeknights.

What Makes This Version Different

I used to bake traditional pot pies from scratch, but waiting an hour for the crust to bake was frustrating. Swapping pastry for pasta means getting that exact nostalgic flavor onto the dinner table in a fraction of the time.

I learned early on that simmering the noodles right in the sauce helps thicken the dish naturally. The starch from the pasta binds the creamy chicken broth mixture perfectly without needing a complicated baking process.

Jump to Recipe

Chicken Pot Pie Pasta Ingredients

• 12 oz short pasta (rotini or penne)
• 4 tbsp unsalted butter
• 1 cup mirepoix (diced onion, carrots, celery)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1 tsp dried thyme
• Salt and black pepper to taste

How To Make Chicken Pot Pie Pasta

1. Boil the Pasta: Cook the pasta in a large pot of salted water according to package directions, then drain and set aside.
2. Sauté the Vegetables: Melt the butter in a large skillet over medium heat, then add the onion, carrots, and celery, cooking until soft.
3. Create the Roux: Sprinkle the flour over the softened vegetables and stir constantly for two minutes to cook out the raw flour taste.
4. Build the Sauce: Slowly whisk in the chicken broth and milk, letting the mixture simmer for five minutes until thick and bubbly.
5. Combine and Serve: Stir in the shredded chicken, frozen peas, thyme, and cooked pasta, heating for three minutes until warmed through.

Recipe Tips

• Use rotisserie chicken: Grabbing a pre-cooked chicken from the store saves massive amounts of prep time on a weeknight.
• Warm your milk: Adding cold milk directly to the hot roux can cause clumping, so warm it slightly first.
• Save pasta water: If your sauce gets too thick as it cools, a splash of starchy water thins it out beautifully.

What To Serve With Chicken Pot Pie Pasta

A crisp green salad dressed in a bright vinaigrette cuts through the heavy, creamy sauce perfectly. Flaky buttermilk biscuits on the side help soak up any leftover gravy at the bottom of the bowl.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of milk or broth to bring the sauce back together. Freezing is not recommended as the dairy sauce may separate.

FAQs

• Can I use raw chicken? Yes, simply dice raw chicken breasts and cook them in the butter before adding your vegetables.
• What other vegetables work? Frozen corn or green beans are excellent additions that fit the classic pot pie flavor profile.
• Can I make this dairy-free? You can swap the milk for unflavored oat milk and use a dairy-free butter alternative.
• Why did my sauce break? Boiling dairy rapidly can cause it to curdle, so always maintain a gentle simmer once the milk is added.

Nutrition

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 620mg
• Total Carbohydrate: 48g
• Protein: 24g

Try More Recipes:

• Olive Garden Chicken Carbonara Pasta Recipe
• Chicken Pot Pie Pasta Recipe
• Chicken and Sausage Pasta Recipe