Easy Chicken Pot Pie Pasta Recipe – Creamy Comfort Food Dinner
This Classic Chicken Pot Pie Pasta is the ultimate comfort food mashup! It combines everything you love about traditional chicken pot pie—creamy sauce, tender chicken, and hearty veggies—with the cozy appeal of pasta. Quick to make, family-friendly, and perfect for weeknight dinners or chilly evenings. One bite and you’ll be hooked!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups & spoons
- Cutting board & knife
- Whisk
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 2 cups uncooked pasta (egg noodles, rotini, or shells)
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tbsp chopped parsley
- Salt & pepper to taste
- Optional: ½ cup cream cheese or grated parmesan
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large pot, heat butter over medium heat. Sauté onion, celery, and carrots until softened.
- Stir in peas and shredded chicken. Add garlic powder, onion powder, thyme, salt, and pepper.
- Sprinkle flour over the mixture and stir to coat.
- Slowly whisk in chicken broth and milk. Simmer until sauce thickens, about 5–7 minutes.
- Add cooked pasta and stir to combine. Mix in cream cheese or parmesan if using.
- Simmer for 5 more minutes. Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for speed and flavor.
- For vegetarian: swap chicken for mushrooms or chickpeas.
- For dairy-free: use oat milk and vegan butter.
- For gluten-free: use gluten-free pasta and cornstarch instead of flour.
- Make it baked: top with breadcrumbs and bake at 375°F (190°C) for 15 minutes.