Chicken Pot Pie Pasta
📝 Description
All the comfort of a classic chicken pot pie… in pasta form! Tender chunks of chicken, colorful vegetables, and pasta tossed in a creamy herb sauce, then baked with a buttery breadcrumb topping. It’s cozy, hearty, and quicker than making a traditional pot pie — perfect for busy weeknights or family-style dinners.
🍽️ Servings
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
🛒 Ingredients for Chicken Pot Pie Pasta
| Category | Ingredients |
|---|---|
| Pasta | 12 oz (340g) pasta (rotini, penne, or egg noodles) |
| Chicken | 1 lb (450g) cooked chicken (rotisserie or poached), diced/shredded |
| Veggies | 1 cup carrots (chopped) • 1 cup frozen peas • 1 cup corn • ½ cup celery (sliced) |
| Aromatics | 1 medium onion (diced) • 3 garlic cloves (minced) |
| Roux Base | 3 tbsp butter • 3 tbsp flour |
| Sauce | 2 cups chicken broth • 1 cup milk or half & half |
| Flavorings | ½ tsp thyme • ½ tsp parsley • ½ tsp black pepper • Salt to taste |
| Topping (opt.) | ½ cup breadcrumbs • 2 tbsp melted butter |
🔪 Instructions
-
Cook Pasta
Cook pasta in salted boiling water until just al dente (1–2 minutes less than package). Drain and set aside. -
Sauté Veggies
In a large skillet, melt butter. Add onion, celery, carrots; cook 5–7 min until softened. Stir in garlic for last minute. -
Make Creamy Sauce
Sprinkle flour over vegetables, stir and cook 1 minute. Slowly whisk in broth, then milk. Add thyme, parsley, pepper, and salt. Let simmer to thicken (3–4 min). -
Combine
Add chicken, peas, and corn. Stir in cooked pasta and coat everything in sauce. -
Optional Baked Finish
Transfer to greased baking dish. Mix breadcrumbs with melted butter; sprinkle on top. Broil 2–3 min until golden. -
Serve Hot & Enjoy!
💡 Notes
-
Can use leftover turkey instead of chicken.
-
Use frozen mixed vegetables for convenience — no chopping!
-
For stovetop only version, skip breadcrumb topping and serve straight from skillet.
👍 Pro Tips
-
Add a splash of white wine to the sauce for extra flavor.
-
Swap pasta with cauliflower florets for a low-carb option.
-
Want extra-crispy topping? Add grated Parmesan to the breadcrumbs.
⚖️ Nutritional Info (per serving, based on 6 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~480 | 28 g | 55 g | 18 g | 4 g | 680 mg |
🌟 Benefits
-
Balanced meal: Protein, carbs, and veggies in one.
-
Family-friendly: Creamy, comforting, & familiar flavors.
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Versatile: Easily customizable with what’s on hand.
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Time-saving: Faster than traditional pot pie with classic taste.
❓Q&A
Q: Can I make it ahead?
A: Yes! Assemble everything (minus the breadcrumb topping), refrigerate up to 24 hrs, and bake at 350°F (177°C) for 20–25 minutes until hot.
Q: Can I freeze it?
A: Absolutely. Freeze in a covered dish (without topping) for 2–3 months. Thaw overnight then bake.
Q: What pasta works best?
A: Short, sturdy shapes like penne, rotini, shells, or egg noodles hold sauce best.
Q: How do I make it healthier?
A: Use whole wheat pasta, low-fat milk, and bulk up with extra vegetables like broccoli or spinach.
