Why You’ll Love This Recipe
This recipe takes everything you love about traditional chicken pot pie — the creamy filling, the savory chicken, and the mix of tender veggies — and turns it into a one-pan pasta masterpiece. It’s quick, hearty, and fuss-free, with no baking or pie dough required. Each bite is rich, creamy, and full of cozy, homestyle flavor. It’s a dish that feels like a warm hug — easy enough for weeknights but comforting enough for weekends.
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Classic Chicken Pot Pie Pasta – Comfort Food in a Creamy, Savory Twist
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Classic Chicken Pot Pie Pasta combines all the comforting flavors of a traditional chicken pot pie — tender chicken, creamy sauce, and hearty vegetables — in a rich, one-pan pasta dish. It’s cozy, creamy, and the perfect family-friendly comfort meal for busy weeknights.
Ingredients
- 12 oz (340g) short pasta (penne, rotini, or shells)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb (450g) cooked chicken breast, cubed or shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
- 1/2 tsp thyme
- 1/2 tsp parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or pot, melt butter with olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté for 5–7 minutes until vegetables are soft.
- Sprinkle in flour and stir for 1 minute to form a roux.
- Slowly whisk in chicken broth, milk, and cream. Stir constantly until sauce begins to thicken, about 3–5 minutes.
- Add cooked chicken, peas, thyme, parsley, salt, and pepper. Stir and let simmer for 5 minutes.
- Add the cooked pasta and toss until evenly coated in the creamy sauce.
- Optional: Stir in Parmesan cheese for extra richness.
- Serve warm, garnished with extra parsley and a sprinkle of black pepper.
Notes
- Use rotisserie chicken for a faster prep time.
- For a golden top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2–3 minutes.
- This recipe freezes beautifully — reheat with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pasta forms the base of this dish. Short shapes like rotini, penne, or shells work best to hold the creamy sauce.
Cooked chicken makes this recipe quick and easy — rotisserie or leftover chicken works perfectly.
Butter adds richness and forms the base of the creamy sauce.
All-purpose flour thickens the sauce and gives it that classic pot pie texture.
Chicken broth brings savory depth and keeps the sauce light yet flavorful.
Heavy cream or milk makes the sauce rich, velvety, and comforting.
Onion provides sweetness and depth to the sauce.
Garlic enhances the overall flavor with an aromatic touch.
Frozen mixed vegetables (peas, carrots, corn, and green beans) keep it quick, colorful, and nutritious.
Salt and black pepper for perfect seasoning.
Thyme and parsley add that classic pot pie flavor and freshness.
Parmesan cheese (optional) gives a subtle, savory finish that ties everything together.
Crushed crackers or breadcrumbs (optional) for topping, if you want that signature “pot pie crust” crunch.
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly pour in the chicken broth, whisking to avoid lumps, and bring the mixture to a simmer until it begins to thicken.
Add the cream (or milk), thyme, salt, and black pepper. Stir well to combine. Add the frozen mixed vegetables and simmer for 5 minutes until they’re tender.
Stir in the cooked chicken and drained pasta, tossing until everything is coated in the creamy sauce. Taste and adjust seasoning as needed.
If you want a little crunch, sprinkle crushed crackers or breadcrumbs over the top and broil for 2–3 minutes until golden and bubbly.
Serve warm, garnished with chopped parsley and a sprinkle of Parmesan cheese if desired. I love serving it with a side salad or garlic bread for a complete, comforting meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields 4–6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to keep it creamy. Avoid overheating to prevent the sauce from separating.
Variations and Customizations
Biscuit-Topped Version
Top the pasta with mini biscuits and bake for a true pot pie experience.
Cheesy Chicken Pot Pie Pasta
Stir in shredded cheddar or mozzarella for extra richness.
Turkey Pot Pie Pasta
Use leftover Thanksgiving turkey instead of chicken for a seasonal twist.
Veggie-Loaded Option
Add mushrooms, spinach, or zucchini for extra vegetables.
Garlic Herb Cream Sauce
Add fresh herbs like rosemary and sage for a deeper, aromatic flavor.
Lighter Version
Use milk instead of cream and skip the cheese for a lighter but still creamy dish.
Cajun Twist
Add Cajun seasoning and a pinch of paprika for a spiced-up version.
Bacon Lover’s Edition
Mix in crumbled bacon for smoky, savory flavor.
Crust-Inspired Topping
Top with buttery panko crumbs or crushed Ritz crackers for that satisfying pot pie crunch.
One-Pot Shortcut
Cook the pasta directly in the sauce by adding an extra cup of broth — fewer dishes, same delicious result.
FAQs
1. Can I use rotisserie chicken?
Yes, it’s perfect for saving time and adds great flavor.
2. Can I make this ahead of time?
Yes, assemble it in advance and reheat gently with a splash of milk before serving.
3. Can I use different vegetables?
Absolutely — broccoli, mushrooms, or leeks all work beautifully.
4. Can I make it gluten-free?
Use gluten-free pasta and a gluten-free flour blend for the sauce.
5. Can I use milk instead of cream?
Yes, it’ll be lighter but still creamy and delicious.
6. Can I freeze this pasta?
It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat with extra broth.
7. Can I add cheese to the sauce?
Definitely — Parmesan or cheddar make it extra comforting.
8. Can I make it vegetarian?
Yes, skip the chicken and use vegetable broth with extra veggies.
9. How can I make it extra flavorful?
Add a splash of white wine to the sauce or sauté the vegetables in a bit of garlic butter.
10. What pasta works best?
Short, sturdy shapes like penne, rotini, or bowtie pasta hold the creamy sauce beautifully.
Conclusion
This Classic Chicken Pot Pie Pasta combines everything you love about the original comfort classic with the ease and heartiness of pasta. It’s creamy, savory, and packed with tender chicken and vegetables — the ultimate one-pan dinner that brings warmth and nostalgia to the table. Whether you’re feeding family or craving comfort food after a long day, this dish is simple, satisfying, and guaranteed to become a weeknight favorite.
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