Ah, Chicken Pot Pie Pasta—basically the cozy, creamy filling of a chicken pot pie, but tossed with pasta instead of baked in a crust. It’s rich, comforting, and much quicker than a traditional pot pie. Here’s the full guide:
Ingredients
- Chicken – 2 cups cooked, shredded or diced (rotisserie chicken works great)
- Pasta – 8 oz (penne, rotini, or egg noodles work well)
- Vegetables – 1 cup frozen peas & carrots (or fresh diced carrots, celery, corn)
- Onion & garlic – 1 small onion, 2 cloves garlic, finely chopped
- Butter – 2–3 tbsp
- Flour – 2–3 tbsp (for thickening)
- Chicken broth – 2 cups
- Milk or cream – 1 cup
- Salt & pepper – to taste
- Optional extras: shredded cheese, fresh herbs (parsley, thyme), breadcrumbs for topping
Step-by-Step Cooking
- Cook the pasta:
- Boil pasta according to package directions until al dente. Drain and set aside.
- Cook aromatics:
- In a large skillet, melt butter over medium heat.
- Sauté onion and garlic until soft and fragrant.
- Make the creamy sauce:
- Sprinkle flour over the butter and vegetables, stirring for 1–2 minutes.
- Gradually whisk in chicken broth, then milk or cream, until smooth.
- Simmer for 3–5 minutes until slightly thickened.
- Add chicken and veggies:
- Stir in cooked chicken and vegetables. Cook until heated through.
- Season with salt, pepper, and optional herbs.
- Combine with pasta:
- Toss cooked pasta into the creamy chicken mixture.
- Optional: top with shredded cheese and let it melt before serving.
- Serve:
- Spoon into bowls and garnish with parsley or thyme.
💡 Tips:
- For extra creaminess, use half-and-half or heavy cream instead of milk.
- Frozen vegetables save time, but fresh carrots or peas add a nice texture.
- You can make this ahead of time and reheat gently—it thickens as it sits, so add a splash of milk when reheating if needed.
If you want, I can give you a quick 20-minute Chicken Pot Pie Pasta recipe that’s ultra-creamy, cheesy, and perfect for weeknights.
Do you want me to do that?
