✅ One-pan comfort meal
✅ Creamy, hearty, and super easy
✅ Family-friendly & weeknight-perfect
Introduction
What if you could enjoy all the cozy, creamy comfort of classic chicken pot pie — without the pie crust and long baking time? This Quick Chicken Pot Pie Pasta brings those same nostalgic flavors into a warm, creamy one-pot pasta dish that’s ready in 20 minutes.
Tender chicken, sweet peas and carrots, soft rotini or shells, and a rich, velvety cream sauce come together to make a bowl of pure comfort. It’s simple, affordable, and incredibly satisfying — perfect for busy weeknights, chilly days, or whenever you’re craving something creamy and homey without extra effort.
Ingredients List
For the Pasta
- 10 oz (280g) pasta (rotini, shells, penne, or bowties work great)
- 1 1/2 cups cooked chicken, shredded or cubed
(rotisserie chicken is perfect)
For the Creamy Sauce
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
Optional Add-ins / Toppings
- Shredded cheddar or parmesan cheese
- Fresh parsley
- Cracked black pepper
- Red pepper flakes (for a hint of heat)
Timing
| Step | Time |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | ~20 minutes |
Step-by-Step Instructions
Step 1: Cook the Pasta
Cook pasta in salted boiling water until al dente.
Drain and set aside.
Step 2: Sauté the Base
In a large skillet, melt butter over medium heat.
Add onion and cook 3–4 minutes until soft.
Add garlic and stir for 30 seconds.
Step 3: Build the Creamy Sauce
Add peas and carrots to the skillet.
Stir in flour and cook 1 minute (this thickens the sauce).
Slowly pour in:
- Chicken broth
- Milk
Add thyme, pepper, and salt.
Simmer 3–4 minutes, until thickened and velvety.
Step 4: Combine
Add cooked pasta and chicken to the sauce.
Stir until everything is warm and coated.
Step 5: Serve
Serve as-is, or top with shredded cheese, cracked pepper, or fresh herbs.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~410 kcal |
| Protein | 24g |
| Fat | 13g |
| Carbs | 48g |
Healthier Alternatives
| Goal | Swap |
|---|---|
| Lower Carb | Use chickpea or cauliflower pasta |
| Dairy-Free | Use coconut milk and vegan butter |
| Higher Protein | Add more chicken or use Greek yogurt instead of some milk |
| More Veggies | Add mushrooms, celery, spinach, or broccoli |
Serving Suggestions
Serve this pasta with:
- Garlic bread or biscuits (for pot-pie vibes)
- A fresh green salad
- Steamed green beans or roasted vegetables
It reheats beautifully, making it great for leftovers and meal prep.
Common Mistakes to Avoid
| Mistake | Solution |
|---|---|
| Sauce too thin | Simmer longer or add 1 tsp extra flour |
| Sauce too thick | Add a splash of broth or milk |
| Pasta gets mushy | Cook pasta only to al dente |
| Bland flavor | Season broth and sauce well — salt matters |
Storing Tips
- Refrigerate: Up to 4 days
- Freeze: Up to 2 months
- Reheat: In skillet or microwave, adding a splash of milk to restore creaminess
Conclusion
This Quick Chicken Pot Pie Pasta captures everything you love about classic chicken pot pie — the soothing creaminess, tender vegetables, seasoned chicken, and cozy flavor — but in an easy stovetop pasta form that takes just minutes to make. It’s simple, hearty, nostalgic, and perfect for any night of the week.
Try it soon — and come back to share your favorite add-ins!
FAQs
1. Can I use canned chicken?
Yes — rotisserie or leftover chicken works best, but canned chicken is fine.
2. Can I make this gluten-free?
Yes — use GF pasta and replace flour with cornstarch slurry.
3. Can I add cheese?
Absolutely — cheddar or parmesan melts beautifully into the sauce.
4. Can I cook the pasta directly in the sauce?
Yes — add 2 extra cups broth, add pasta dry, let simmer until cooked.
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