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Close-up of creamy Chicken Pot Pie Pasta, a comforting dish with chicken and vegetables in a pot pie-inspired sauce.

Easy Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta recipe delivers the comforting flavors of classic chicken pot pie in a quick and easy pasta dish. It's perfect for busy weeknights and customizable with your favorite vegetables and pasta shapes, making it a family-friendly meal that's ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2025
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, farfalle, or elbow macaroni
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup sliced mushrooms
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk or half-and-half
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped optional

Equipment

  • Large pot or Dutch oven
  • colander
  • whisk
  • measuring cups and spoons
  • knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. Cook the pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms (if using) and cook for another 3-5 minutes.
  3. Add the diced chicken to the pot and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
  4. Melt the butter in the same pot. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened.
  5. Stir in the milk or half-and-half, thyme, and sage. Season with salt and pepper to taste.
  6. Add the cooked pasta, frozen peas, and frozen corn to the pot with the sauce, chicken, and vegetables. Stir to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Heat through, stirring occasionally, until everything is heated through and the peas and corn are tender, about 3-5 minutes.
  8. Garnish with fresh parsley, if desired, and serve immediately.

Notes

Don't overcook the pasta. Use leftover chicken to save time. Customize the vegetables to your liking. Add a touch of sherry for a sophisticated flavor. For a richer sauce, add sour cream or cream cheese at the end. Spice it up with red pepper flakes. Store leftovers in the refrigerator for up to 3 days and reheat gently.