Classic Chicken Pot Pie Pasta – Creamy, Cozy One-Pot Dinner
Creamy chicken pot pie pasta combines all the comfort of classic pot pie with the ease of a one-pan pasta. Juicy chicken, sweet peas, carrots, and tender pasta in a savory cream sauce.
Ingredients
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12 oz short pasta (shells, rotini, or elbow)
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2 tbsp butter
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1 small onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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3 tbsp all-purpose flour
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2 cups chicken broth
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1 cup heavy cream or half-and-half
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2 cups cooked chicken, shredded or cubed
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1 cup frozen peas
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½ tsp dried thyme
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Salt and pepper to taste
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. Add onion, carrots, and celery. Sauté 6–7 minutes until soft. Add garlic and cook 30 seconds.
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Stir in flour and cook for 1–2 minutes.
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Slowly add broth while stirring. Bring to a simmer and cook until thickened, about 5–7 minutes.
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Stir in cream, thyme, salt, and pepper. Simmer for 3–4 more minutes.
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Add cooked chicken and peas. Heat through.
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Stir in cooked pasta and mix until well combined. Taste and adjust seasoning.
Notes
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Add mushrooms or corn for variation.
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Use gluten-free pasta and flour for dietary needs.
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Great for leftovers—keeps well for 3 days in the fridge.