Chicken Pot Pie Pasta

Chicken Pot Pie Pasta takes everything you love about a classic comfort food favorite and turns it into a cozy, one-pan dinner. Instead of fussing with pie crust, you get tender pasta, creamy sauce, hearty chicken, and plenty of vegetables all simmered together. It has the same warm and satisfying flavors as the pie, but with way less effort.

This pasta dish is perfect for busy weeknights when you want something filling and homemade without spending hours in the kitchen. It comes together in just over 30 minutes, and you’ll only need one pan, which means less cleanup, too. Whether you’re cooking for family or just craving a bowl of comfort, this pasta is sure to hit the spot.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: If you only have salted butter, just reduce the added salt a little.
• Sweet onion: Yellow onion works too if that’s what you have on hand.
• Garlic: If you’re in a pinch, a little garlic powder can be swapped in.
• Cooked chicken: A great way to use up leftover chicken or even a store-bought rotisserie chicken for convenience. I like to use cooked chicken breasts.
• Chicken broth: Low-sodium broth gives you more control over the seasoning.
• Milk: Whole milk gives the best flavor, but any milk you have will work.
• Frozen peas and carrots: You can swap in mixed vegetables if you prefer.
• Rotini pasta: Any short pasta like penne or fusilli will also work.
• Dried thyme: Fresh thyme can be used if you have it, just add a little extra.
• Salt and black pepper: Taste at the end and adjust as needed.
• All-purpose flour: Stir it well into the butter and onions so you don’t end up with lumps.
• Parmesan cheese: Freshly grated melts better than the pre-shredded kind.
• Fresh parsley: If you don’t have it, a sprinkle of dried parsley works in a pinch.

How to Make Chicken Pot Pie Pasta

• Step One: In a large skillet or sauté pan, melt the butter over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds more.
• Step Two: Sprinkle the flour over the onion mixture. Cook for 1 minute, stirring constantly. 
• Step Three: Slowly whisk in the chicken broth and milk until smooth. Bring to a simmer over medium-high heat.

• Step Four: Stir in the pasta, mixed vegetables, thyme, salt, and pepper. Bring back to a simmer, and then reduce the heat to medium-low. Cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce thickens. Add a splash more broth if it gets too thick.
• Step Five: Stir in the cooked chicken and Parmesan cheese, if using. Let it heat through for a few minutes. Taste and adjust seasoning if needed.
• Step Six: Sprinkle with chopped parsley before serving.

Variations and Substitutions

• Chicken: Swap in leftover turkey for a great way to use holiday leftovers. You could also use cooked ground chicken or even sausage for a different flavor.
• Vegetables: Try mixed frozen veggies, corn, green beans, or broccoli instead of peas and carrots. Fresh vegetables work too; sauté them a little longer so they soften.
• Pasta: Any short pasta shape like penne, fusilli, or shells will work. Egg noodles are also good. Whole wheat or gluten-free pasta can also be used if preferred.
• Cheese: Parmesan adds a nutty bite, but cheddar, mozzarella, or even cream cheese can make the sauce extra creamy.
• Seasoning: Add herbs like rosemary or sage for a stronger pot pie flavor, or sprinkle in a little poultry seasoning.
• Creaminess: For an even richer sauce, replace some of the milk with heavy cream or half-and-half.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or milk if the sauce has thickened too much. This recipe is best enjoyed fresh, but it will still taste great the next day.

Freezing is not recommended since the creamy sauce and pasta can change texture once thawed. If you’d like to prep ahead, you can cook the chicken and chop the vegetables in advance, then assemble and cook the dish when you’re ready to eat.

Recipe Tips and Tricks

• Prep ahead: Shred your chicken and chop the onion in advance to make the recipe come together even faster.
• Thicken the sauce: Make sure to cook the flour for about a minute before adding the liquids so the sauce turns out smooth and doesn’t taste raw.
• Keep it saucy: If the pasta absorbs too much liquid while cooking, add a splash of broth or milk to loosen it up.
• Taste and adjust: Season at the end, since the saltiness can vary depending on your broth and cheese.

Chicken Pot Pie Inspired Recipes

• Chicken Pot Pie Soup
• Cast Iron Skillet Chicken Pot Pie

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