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Creamy Chicken Pot Pie Pasta

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This creamy chicken pot pie pasta brings all the cozy flavors of a classic pot pie into a hearty, one-pot pasta dish. It’s loaded with tender chicken, soft vegetables, and a rich, creamy sauce that clings to every bite—comfort food made easy.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4–6 servings
  • Category: Dinner, One-Pot, Pasta
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 2 cups cooked chicken, shredded or chopped
  • 12 oz short pasta (rotini, penne, or shells)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream or milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 1 tbsp olive oil

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat. Add onions, carrots, and celery; sauté until softened, about 5 minutes.
  2. Add minced garlic and cook for another minute.
  3. Stir in butter and flour to create a roux. Cook for 1 minute until golden and bubbling.
  4. Gradually pour in chicken broth while stirring to avoid lumps. Add cream, dried thyme, salt, and black pepper. Stir to combine.
  5. Bring to a simmer, then add uncooked pasta. Cover and cook, stirring occasionally, for 10–12 minutes or until pasta is tender and sauce is creamy.
  6. Stir in cooked chicken and frozen peas. Cook for another 2–3 minutes until heated through.
  7. Let the dish sit for a few minutes off the heat to allow the sauce to thicken before serving.

Notes

  • Substitute turkey for chicken for a twist.
  • Add mushrooms for extra flavor depth.
  • Top with Parmesan cheese or buttery breadcrumbs before serving.
  • Use milk instead of cream for a lighter version.
  • Store leftovers in an airtight container for up to 4 days; reheat with a splash of milk or broth.

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