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Chicken Pot Pie Pasta, a comforting dish, is showcased as the featured image.

Best Chicken Pot Pie Pasta

This recipe transforms the classic comfort of chicken pot pie into a quick and easy pasta dish. It features a creamy, flavorful sauce made with chicken, vegetables, and herbs, all tossed with your favorite pasta shape for a comforting weeknight meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta rotini, penne, or farfalle
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Optional: Pie crust for topping

Equipment

  • Large skillet or Dutch oven
  • Pasta pot
  • colander
  • cutting board
  • knife
  • measuring cups and spoons
  • whisk
  • spatula

Method
 

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
  3. Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  4. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly, until lightly browned. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
  5. Stir in peas, corn, thyme, and rosemary. Return chicken to the skillet. Reduce heat to low and simmer for 5-10 minutes, or until the sauce has thickened slightly and the vegetables are tender.
  6. Stir in heavy cream and parsley. Add the cooked pasta to the skillet and toss to coat. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Season with additional salt and pepper to taste.
  7. Optional Pie Crust Topping: For a truly authentic Chicken Pot Pie experience, cut a sheet of prepared pie crust into strips. Arrange the strips over the pasta in a lattice pattern. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the crust is golden brown.

Notes

Feel free to add other vegetables, such as potatoes, mushrooms, or green beans. Leftover rotisserie chicken works great in this recipe; add it in step 5. Use fresh herbs for the best flavor; if using dried herbs, reduce the amount by half. For a cheesy twist, stir in 1/2 cup of shredded cheddar cheese or Gruyere cheese at the end.