Quick Chicken Pot Pie Pasta Recipe | Creamy One-Pan Dinner with Chicken, Veggies & Pasta

Creamy chicken pot pie pasta with vegetables and herbs in a skillet, garnished with fresh parsley.
Quick Chicken Pot Pie Pasta—creamy, comforting, and packed with chicken, veggies, and pasta in one pan.
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All the Comfort of Pot Pie, None of the Fuss (150 words)

This creamy, one-pot Chicken Pot Pie Pasta brings all the nostalgic comfort of a classic pot pie—without the hassle of crusts or baking. Perfect for busy weeknights, it’s a hearty, satisfying dish that comes together quickly and easily. Inspired by the comforting creations of Molly’s Home Guide, Kitchen of Simon, and Cooking with Katie Cross, this recipe blends tender chicken, cozy vegetables, and a rich, savory sauce with the ease of pasta. Whether you’re feeding a family or prepping meals for the week, this dish delivers warmth and flavor in every bite. It’s a modern twist on a timeless favorite—no rolling pins required.

Ingredient Overview

Here’s what you’ll need to make this comforting dish:

  • Chicken: Use boneless, skinless breasts or thighs—pre-cooked or rotisserie for convenience.
  • Pasta: Egg noodles or short pasta like penne or rotini work best.
  • Vegetables: Frozen peas, carrots, corn, plus chopped celery and onion.
  • Sauce Base: Cream of chicken soup, milk or cream, and chicken broth create a luscious, velvety sauce.
  • Seasonings: Garlic powder, thyme, parsley, salt, and pepper add depth and warmth.
  • Optional Add-Ins: Shredded cheese for richness, biscuit topping for a classic touch, or puff pastry crumbles for crunch.

Time-Saving Tip: Rotisserie chicken and frozen veggies cut prep time in half, making this a weeknight winner.

Step-by-Step Instructions

  1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onions and celery, cooking until softened.
  2. Add Flavor: Stir in garlic powder, thyme, parsley, salt, and pepper. Cook for 1 minute to release aromas.
  3. Build the Sauce: Pour in chicken broth, milk or cream, and cream of chicken soup. Stir until smooth and heated through.
  4. Cook the Pasta: Add uncooked pasta directly into the sauce. Simmer, stirring occasionally, until pasta is tender and sauce thickens.
  5. Add Chicken & Veggies: Fold in cooked chicken and frozen vegetables. Simmer for 5–7 minutes until everything is heated and creamy.
  6. Finish & Serve: Optional—top with shredded cheese or biscuit crumbles. Cover and let melt or crisp slightly.

Pro Tip: Cooking pasta in the sauce infuses flavor and saves dishes.

Variations & Add-Ons

  • Vegetarian Twist: Swap chicken for mushrooms and use vegetable broth.
  • Turkey Version: A great way to use up holiday leftovers.
  • Smoky Upgrade: Add crisped bacon or pancetta for extra depth.
  • Crunch Factor: Top with puff pastry croutons or crushed crackers.

Serving Suggestions

Pair this creamy pasta with a crisp side salad or warm garlic bread for a complete meal. Garnish with fresh parsley, thyme, or cracked black pepper for a pop of color and flavor. It’s a crowd-pleaser for potlucks, cozy dinners, or meal prep—just scoop into containers and enjoy all week long.

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to restore creaminess. For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat as needed—comfort food, ready when you are.

Creamy chicken pot pie pasta with vegetables and herbs in a skillet, garnished with fresh parsley.

Quick Chicken Pot Pie Pasta Recipe | Creamy One-Pan Dinner with Chicken, Veggies & Pasta

This Quick Chicken Pot Pie Pasta is a delicious twist on the classic comfort dish—bringing all the creamy, savory goodness of chicken pot pie into a fast, one-pan pasta dinner. Tender chicken, mixed vegetables, and pasta are simmered in a rich, garlicky cream sauce with hints of thyme and parmesan. It’s warm, satisfying, and ready in under 30 minutes—perfect for busy weeknights, family meals, or when you’re craving something cozy without the fuss of baking a pie.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American / Comfort Food
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Ingredients
  

  • 2 cups cooked chicken (shredded or chopped)
  • 2 cups short pasta (egg noodles, rotini, or penne)
  • 1 cup frozen peas and carrots
  • ½ cup frozen corn
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 2 tbsp butter
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup milk or cream
  • 1 cup chicken broth
  • Optional: 1 cup shredded cheese, biscuit crumbles, or puff pastry croutons

Instructions
 

  • In a large pot, melt butter over medium heat. Add chopped onion and celery; sauté until softened.
  • Stir in garlic powder, thyme, parsley, salt, and pepper. Cook for 1 minute.
  • Add chicken broth, milk or cream, and cream of chicken soup. Stir until smooth.
  • Add uncooked pasta directly into the sauce. Simmer, stirring occasionally, until pasta is tender (about 10–12 minutes).
  • Fold in cooked chicken and frozen vegetables. Simmer for 5–7 minutes until heated through and creamy.
  • Optional: Top with shredded cheese or biscuit crumbles. Cover briefly to melt or crisp.
  • Taste and adjust seasoning before serving.

Notes

  • Use rotisserie chicken and frozen veggies to save time.
  • Whole wheat pasta and low-fat dairy make it lighter.
  • For thicker sauce, simmer uncovered or add a cornstarch slurry.
  • Great for leftovers—store in fridge or freezer for easy reheating.
 
Keyword chicken pot pie pasta, Comfort Food, creamy pasta, easy weeknight meal, one-pot dinner, Rotisserie Chicken Recipes