The Best of Chicken Pot Pie in a Cozy Pasta Dish
If you love the classic flavors of chicken pot pie but crave the ease of a one-pot pasta dish, this Chicken Pot Pie Pasta is the perfect solution. This recipe brings together tender shredded chicken, hearty vegetables, and pasta simmered in a creamy, savory sauce, making it a warm and comforting meal perfect for any night of the week. Unlike a traditional chicken pot pie, there’s no need for pie crust or baking—instead, everything cooks together in one pot, allowing the flavors to meld beautifully.
Why You’ll Love This Creamy Chicken Pot Pie Pasta
This dish is quick, easy, and packed with flavor, making it perfect for busy weeknights or meal prep. The chicken is juicy and flavorful, while the sauce is thick, rich, and loaded with creamy goodness. The carrots, celery, and peas add a classic pot pie-inspired touch, bringing texture and a slight sweetness to balance the dish. Plus, cooking the pasta directly in the broth and cream helps it soak up all the delicious flavors, creating an extra silky, decadent sauce.
Secrets to Making the Best Chicken Pot Pie Pasta
The key to getting a thick, luscious sauce is lightly coating the veggies and chicken with flour before adding the liquids. This step ensures that the broth and heavy cream combine smoothly, eliminating any lumps and helping the sauce coat the pasta perfectly. For the most tender chicken, use pre-cooked shredded chicken or rotisserie chicken. If you prefer a thicker consistency, let the dish simmer for an extra few minutes before serving, stirring occasionally to prevent sticking.
Ingredients for a Creamy, Hearty Chicken Pot Pie Pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup carrots, diced
- ½ cup celery, diced
- 2 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- Salt and pepper, to taste
- 12 oz pasta (such as penne or fusilli)
- 1 cup frozen peas
- ¼ cup all-purpose flour
Step-by-Step Instructions to Make Chicken Pot Pie Pasta
Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, stirring frequently, until the vegetables are softened. Stir in the shredded chicken and mix well. Sprinkle the flour over the chicken and vegetable mixture, stirring until everything is evenly coated. Slowly pour in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Add dried thyme, salt, and black pepper to taste. Bring the mixture to a gentle simmer. Stir in the uncooked pasta, making sure it is fully submerged in the broth. Reduce the heat to medium-low and let the pasta cook for 12-14 minutes, stirring occasionally to prevent sticking. In the last 3 minutes of cooking, stir in the frozen peas. Once the pasta is tender and the sauce has thickened, remove from heat. Adjust seasoning if necessary and serve hot.
What to Serve with Chicken Pot Pie Pasta
This dish is hearty and satisfying on its own, but it pairs well with a crisp side salad, garlic bread, or roasted vegetables for a complete meal. If you want to add a bit more crunch, serve it with buttery biscuits or homemade dinner rolls to scoop up every bit of the creamy sauce.
Customizations and Variations
For extra creaminess, stir in ½ cup of shredded cheddar cheese or Parmesan at the end. If you love herbaceous flavors, swap the dried thyme for fresh rosemary, sage, or parsley. For a lighter version, substitute half-and-half or evaporated milk instead of heavy cream. If you want extra protein, add crispy bacon bits or diced ham to the dish. You can also switch up the vegetables by adding mushrooms, corn, or green beans to make it even more filling.