Classic Chicken Pot Pie Pasta – A Creamy, Comforting Twist on a Favorite
A creamy, cozy pasta dish inspired by classic chicken pot pie—filled with tender chicken, soft vegetables, and a rich, savory sauce.
Ingredients
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12 oz short pasta (rotini, penne, shells)
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2–3 cups cooked chicken (shredded or diced)
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3 tbsp butter
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1 small onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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¼ cup all-purpose flour
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2 cups chicken broth
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1 cup milk or half-and-half
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2 oz cream cheese (optional)
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½ tsp dried thyme
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Salt and pepper to taste
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1 cup frozen peas
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Optional: fresh parsley for garnish
Instructions
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Cook pasta in salted water until al dente. Drain and set aside.
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In a large skillet, melt butter and sauté onion, carrots, and celery for 5–6 minutes.
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Stir in flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in broth and milk. Simmer until thickened.
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Stir in cream cheese (if using), thyme, salt, and pepper.
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Add chicken, peas, and cooked pasta. Mix until heated through.
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Garnish and serve hot.
Notes
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Use rotisserie chicken for quick prep.
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Add cheddar cheese for a cheesy version.
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To bake as a casserole, top with breadcrumbs and bake until golden.