Simple Chicken Pot Pie Pasta
This Simple Chicken Pot Pie Pasta brings all the creamy, comforting flavors of classic chicken pot pie — without the crust or hassle! Tender chicken, hearty veggies, and pasta are coated in a rich, velvety sauce that tastes like pure comfort. Quick, easy, and family-friendly — perfect for busy weeknights or cozy dinners.
Ingredients
- Main Ingredients
- 2 cups cooked chicken shredded or cubed – rotisserie works great
- 12 oz pasta penne, rotini, or egg noodles
- 2 cups mixed vegetables peas, carrots, and corn
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme or poultry seasoning
- Optional Add-Ins
- ½ cup shredded cheddar or Parmesan cheese
- ½ cup sliced mushrooms or diced celery
- Fresh parsley for garnish
Instructions
- Cook the Pasta
- Boil pasta in salted water until al dente. Drain and set aside.
- Make the Creamy Base
- In a large skillet, melt butter over medium heat.
- Whisk in flour to create a roux. Cook for 1–2 minutes, stirring constantly.
- Build the Sauce
- Gradually whisk in chicken broth and milk until smooth.
- Simmer 3–5 minutes until thickened and creamy.
- Add Flavor & Veggies
- Stir in salt, pepper, garlic powder, onion powder, and thyme.
- Add mixed vegetables and cook until tender.
- Combine Everything
- Add cooked chicken and pasta to the skillet. Toss until fully coated in sauce.
- Optional: Stir in cheese for extra richness.
- Serve & Enjoy
- Top with fresh parsley and serve warm.
- It’s creamy, cozy, and ready to comfort you in every bite.
Notes
- Cook pasta just until al dente — it’ll continue softening in the sauce.
- Rotisserie chicken saves time and adds great flavor.
- For that “pie” touch, sprinkle buttered breadcrumbs or crushed crackers on top before serving.
- If the sauce is too thick, add a splash of milk or broth to loosen it.