Craving the comforting flavors of chicken pot pie but don’t have time to make a crust from scratch? My Chicken Pot Pie Pasta brings together the creamy, savory goodness of traditional pot pie with the convenience of pasta. This dish has quickly become a weeknight favorite in my home, delivering all those nostalgic flavors in just 45 minutes.
What I love most about this recipe is how it transforms a classic comfort food into something new yet familiar. The tender chicken, sweet peas, and carrots swim in a velvety sauce that coats each pasta piece perfectly, giving you that pot pie experience in every bite – no fork and knife required!
Why You’ll Love This
- One-pot wonder: Less cleanup means more time enjoying dinner with your family
- Weeknight friendly: Ready in just 45 minutes from start to finish
- Kid-approved comfort food that adults will equally enjoy
- Uses simple pantry staples and freezer-friendly vegetables
- Reheats beautifully for lunch the next day
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 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
- 1/4 cup all-purpose flour
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
- Add the shredded cooked chicken to the skillet and stir to combine with the vegetables. Sprinkle the flour over the mixture and stir continuously to coat all ingredients, cooking for about 1 minute.
- Pour in the chicken broth and heavy cream, stirring continuously to prevent any lumps from the flour. Add the dried thyme, salt, and pepper. Bring the mixture to a simmer.
- Add the uncooked pasta directly to the skillet. Reduce heat to medium-low and let the mixture simmer until the pasta is cooked through, about 12-14 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
- Stir in the frozen peas during the last 3 minutes of cooking. Once the pasta is tender and the sauce has thickened to your liking, adjust seasonings with additional salt and pepper if needed.
- Remove from heat and serve hot.
Tips & Variations
- Time-saver: Use rotisserie chicken to cut down on prep time
- Make it vegetarian: Substitute chicken with mushrooms and use vegetable broth
- Add a crunch: Top with crushed butter crackers for that traditional pot pie texture
- Cheese lovers: Mix in 1/2 cup of shredded cheddar cheese for extra richness
- Gluten-free option: Use your favorite gluten-free pasta and substitute cornstarch for flour
- Spice it up: Add a pinch of red pepper flakes for a subtle heat
Serving Suggestions
This hearty pasta dish is practically a complete meal on its own, but I love serving it with a simple side salad dressed with a light vinaigrette to cut through the richness. For an extra special touch, some warm, flaky biscuits on the side will give you that traditional pot pie experience – perfect for sopping up every last bit of the creamy sauce!
If you’re serving this for a casual gathering, a crisp white wine like Chardonnay or Pinot Grigio makes an excellent pairing, complementing the creamy texture without overwhelming the delicate herb flavors.
Notes
- Storage: Leftovers can be refrigerated for up to 3 days in an airtight container
- Reheating: Add a splash of milk when reheating to restore the creamy consistency
- Freezing: While possible to freeze, the sauce may separate slightly when thawed. Stir well when reheating
- Consistency check: The sauce should coat the back of a spoon but not be overly thick
FAQs
Can I make this ahead of time?
Yes! Prepare the sauce and cook the pasta separately. Store in the refrigerator for up to 2 days, then combine and reheat when ready to serve.
What if I don’t have heavy cream?
Half-and-half or additional milk can be substituted, though the sauce won’t be quite as rich. For a dairy-free option, try full-fat coconut milk.
Can I use frozen vegetables other than peas?
Absolutely! A frozen mixed vegetable blend with corn, carrots, and green beans works wonderfully in this recipe.
My sauce is too thin. How can I thicken it?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering sauce until it reaches your desired consistency.
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