Name: Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 12 oz short pasta (rotini, penne, or shells); 2 tbsp butter; 1 small onion, chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups chicken broth; 1 cup milk or half-and-half; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp dried thyme; Optional: 1 cup shredded cheddar cheese or 1/2 cup grated Parmesan for topping

Why You’ll Love Chicken Pot Pie Pasta Recipe

It’s a one-pot meal that comes together quickly and easily.
Combines two comfort food favorites into one delicious dinner.
Family-friendly and picky-eater approved.
Perfect for weeknights or cozy weekend meals.
Uses simple pantry staples and frozen veggies.
Leftovers reheat beautifully for lunch or dinner the next day.
A great way to use up leftover cooked chicken or rotisserie chicken.
Rich, creamy, and satisfying without being overly heavy.
Easily customizable with different vegetables or pasta shapes.
Tastes like chicken pot pie without the need to make a crust.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken
Short pasta (like rotini, penne, or shells)
Butter
Onion
Garlic
All-purpose flour
Chicken broth
Milk or half-and-half
Frozen mixed vegetables (peas, carrots, corn, green beans)
Salt
Black pepper
Dried thyme
Optional: shredded cheddar cheese or grated Parmesan for topping

Directions

Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a large pot or deep skillet, melt butter over medium heat. Add chopped onions and cook until soft, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and stir to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
Slowly whisk in chicken broth and milk, stirring constantly until smooth and slightly thickened.
Add the frozen vegetables, cooked chicken, salt, pepper, and thyme. Simmer for 5–7 minutes until the vegetables are tender and the sauce has thickened.
Add the cooked pasta to the sauce and stir until everything is well combined and heated through.
Optional: Stir in cheese until melted and creamy.
Taste and adjust seasonings if needed. Serve hot.

Servings and timing

This recipe serves approximately 4 to 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use leftover turkey instead of chicken for a post-holiday twist.
Swap out the pasta for egg noodles or whole wheat pasta.
Add mushrooms for an earthy depth of flavor.
Use heavy cream instead of milk for a richer sauce.
Spice it up with a pinch of cayenne or paprika.
Top with crushed buttery crackers or breadcrumbs for a pot-pie-style crunch.
Add a splash of white wine to the sauce for extra complexity.
Stir in fresh herbs like parsley or thyme just before serving.
Substitute fresh vegetables for frozen if you have them on hand.
Use plant-based milk and butter for a dairy-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat with a splash of milk or broth to loosen the sauce.
You can also microwave individual portions, stirring halfway through to ensure even heating.
Freezing is not recommended due to the creamy sauce, which may separate upon thawing.

FAQs

What kind of pasta works best for this recipe?

Short pasta shapes like rotini, penne, shells, or elbow macaroni work well because they hold the sauce nicely.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saving option and adds extra flavor.

How do I thicken the sauce if it’s too runny?

Let it simmer a bit longer, or stir in a slurry of cornstarch and water until thickened to your liking.

Can I make this ahead of time?

Yes, you can make it ahead and reheat it when ready to serve. Add a bit of broth or milk to loosen the sauce before reheating.

What vegetables can I use instead of frozen mixed veggies?

Fresh carrots, peas, corn, green beans, or mushrooms are all great options. Just cook them until tender before adding.

Is this dish freezer-friendly?

It’s best enjoyed fresh or refrigerated. Freezing can change the texture of the sauce, making it less creamy.

Can I make this dairy-free?

Yes, use plant-based milk and butter alternatives. Ensure any cheese used is also dairy-free or omit it.

Can I make this gluten-free?

Use gluten-free pasta and a gluten-free flour blend for the roux to make it gluten-free.

Does this taste like a traditional chicken pot pie?

Yes, it has all the creamy, savory flavors of pot pie without the crust, making it quicker and easier to prepare.

Can I bake it with a topping?

Absolutely! Pour the mixture into a baking dish, top with crushed crackers or biscuit dough, and bake until golden for a pot pie casserole style.

Conclusion

Chicken Pot Pie Pasta brings all the cozy, comforting flavors of a classic chicken pot pie to your dinner table in a quick and easy pasta form. It’s creamy, flavorful, and perfect for feeding the family on a busy night. Whether you make it with leftover chicken or freshly cooked, this dish is sure to become a go-to favorite for comfort food cravings.