Chicken Pot Pie Pasta Recipe

This creamy comforting Creamy Chicken Pot Pie Pasta is made with tender rotisserie chicken, mixed vegetables, and ready in 30 minutes. The thick, savory sauce coats every piece of pasta with the rich flavor of a traditional pie filling. I always turn to this recipe when craving classic comfort food without the hassle of pastry crusts.

Why This Classic Works

I used to spend hours making traditional chicken pot pie from scratch, mostly struggling with the pastry crust. Swapping the crust for pasta was a simple change that cut the cooking time in half.

The real trick I learned was building the roux properly with butter and flour before adding the broth. Taking an extra minute to cook off the raw flour flavor makes the entire dish taste completely authentic.

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Creamy Chicken Pot Pie Pasta Ingredients

• 12 oz rotini pasta
• 1/4 cup unsalted butter
• 1/2 cup diced yellow onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1 tsp dried thyme
• Salt and black pepper to taste

How To Make Creamy Chicken Pot Pie Pasta

1. Boil The Pasta: Cook the rotini in a large pot of salted water according to package directions, then drain and set aside.
2. Saute The Vegetables: Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until soft.
3. Build The Roux: Stir in the garlic and flour. Cook for 1 minute while stirring constantly to form a thick paste.
4. Make The Sauce: Gradually whisk in the chicken broth and heavy cream. Simmer for 5 minutes until the liquid thickens into a velvety gravy.
5. Combine And Serve: Fold in the shredded chicken, frozen peas, dried thyme, and cooked pasta. Stir until heated through and seasoned to taste with salt and pepper.

Recipe Tips

• Use warm broth: Adding room temperature or warm liquid to the roux prevents lumps from forming in your sauce.
• Prep ingredients first: The cooking process moves quickly once you start the roux, so have everything chopped and measured.
• Save pasta water: Keep a half cup of starchy pasta water to thin out the sauce if it gets too thick upon serving.

What To Serve With Chicken Pot Pie Pasta

Serve this hearty meal with a crisp green salad tossed in a sharp vinaigrette to cut through the rich sauce. Garlic bread or warm dinner rolls are also great for soaking up any leftover gravy at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or chicken broth to bring the creamy texture back to life. I do not recommend freezing this dish because the pasta will turn mushy when thawed.

FAQs

Can I use leftover rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and saves a lot of prep time.

What other vegetables can I add?

Corn, green beans, or diced potatoes work well if you want to bulk up the vegetable content.

Can I use milk instead of heavy cream?

You can substitute whole milk, though the final sauce will be slightly less thick and rich.

Nutrition

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 24g

Try More Recipes:

• Lemon Chicken Pasta Recipe
• Chicken Pesto Pasta Recipe
• Lemon Butter Chicken Pasta Recipe