Chicken Pot Pie Pasta
Comfort food just got a makeover with this Chicken Pot Pie Pasta! Imagine the creamy, hearty goodness of a classic chicken pot pie combined with the satisfying bite of penne pasta. This dish takes everything you love about the traditional pot pie—tender chicken, vibrant veggies, and a luscious sauce—and transforms it into a quick and easy one-pot meal. Perfect for busy weeknights or cozy family dinners, this recipe is sure to become a staple in your rotation.
Why You’ll Love This Recipe
This recipe is all about simplicity without sacrificing flavor. It brings the nostalgia of a homestyle chicken pot pie but skips the pie crust for a creamy pasta base that’s just as satisfying. With tender vegetables, shredded chicken, and a rich, velvety sauce that clings to every bite of pasta, this dish is the ultimate comfort food.
Serve it with a crisp green salad or some warm, crusty bread, and you’ve got a meal that’s guaranteed to get rave reviews from the whole family.
Ingredients
For the Pasta Dish:
- 8 oz penne pasta
- 2 tablespoons butter
- 1 small onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken (shredded)
- ½ cup frozen peas
- ½ teaspoon dried thyme
- Salt and pepper to taste
How to Make Chicken Pot Pie Pasta
Step 1: Cook the Pasta
- Start by cooking the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
Step 2: Sauté the Vegetables
- In the same pot you used for the pasta, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Step 3: Make the Sauce
- Sprinkle the flour over the sautéed vegetables, stirring well to coat them evenly. This step helps thicken the sauce.
- Gradually whisk in the chicken broth and milk, making sure there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, and let it cook for about 5 minutes until the sauce thickens.
Step 4: Add the Chicken and Peas
- Stir the shredded chicken, frozen peas, and dried thyme into the sauce. Season with salt and pepper to taste. Let everything simmer together for 2-3 minutes, allowing the chicken and peas to heat through.
Step 5: Combine with Pasta
- Add the cooked pasta back into the pot, stirring it into the creamy sauce until every piece is coated.
Step 6: Serve and Enjoy
- Serve the Chicken Pot Pie Pasta hot, garnished with a sprinkle of chopped parsley if desired. It’s best enjoyed fresh but also makes fantastic leftovers!
Tips for the Perfect Chicken Pot Pie Pasta
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken or leftover chicken from another meal.
- Customize Your Veggies: Feel free to swap in your favorite vegetables, like green beans, corn, or mushrooms, for a personal touch.
- Thicker Sauce: If you prefer a thicker sauce, let it simmer for an extra minute or two, or add a bit more flour during Step 3.
- Cheesy Upgrade: Stir in ½ cup of shredded cheddar cheese for an extra layer of richness and flavor.
Make-Ahead and Storage
Storing Leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to refresh the sauce.
Freezing:
- This dish can be frozen, but the sauce may separate slightly when reheated. If freezing, let the pasta cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Flavor Variations
This Chicken Pot Pie Pasta is incredibly versatile. Here are a few ways to make it your own:
- Add Bacon: Crumble cooked bacon into the sauce for a smoky twist.
- Herb Swap: Try rosemary or parsley instead of thyme for a different flavor profile.
- Gluten-Free Option: Substitute gluten-free pasta and use a gluten-free flour blend for the sauce.
- Low-Carb Alternative: Replace the pasta with cooked spaghetti squash or zucchini noodles for a lighter version.
FAQs
1. Can I use a different type of pasta?
Absolutely! While penne works great, you can use any short pasta like rotini, farfalle, or rigatoni.
2. What’s the best way to shred chicken?
The easiest way is to use two forks to pull the chicken apart. For an even quicker method, use a hand mixer on low speed to shred the chicken in seconds.
3. Can I make this dish vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra veggies or even chickpeas for protein.
4. Can I make this ahead of time?
Yes! Prepare the dish as directed, then store it in the refrigerator. When ready to serve, reheat on the stovetop, adding a splash of milk or broth to loosen the sauce.
Comfort Food Reinvented
This Chicken Pot Pie Pasta is everything you love about classic comfort food, with a modern twist that’s easy enough for weeknights yet special enough for Sunday dinners. The creamy sauce, tender chicken, and hearty pasta come together in a dish that’s sure to please even the pickiest eaters.
Whether you’re feeding a hungry family or just looking for a little extra coziness in your meal, this recipe delivers all the warmth and flavor of a homemade pot pie—no crust required. So grab your pot, your pasta, and your appetite, and get ready to enjoy this deliciously comforting dish!
