Chicken Pot Pie Pasta

Chicken Pot Pie Pasta: Comfort Food’s Glow-Up!

Hey foodie friend! Clara here, your partner-in-crime for turning “healthy-ish” into “holy-wow-that’s-delicious.” Picture this: It’s pouring rain outside, your coziest sweater’s on, and you’re craving that hug-in-a-bowl feeling of chicken pot pie… but let’s be real, rolling pastry at 6 PM on a Tuesday? Nope. Enter my Chicken Pot Pie Pasta—your favorite comfort food, reimagined as a creamy, dreamy, one-skillet wonder. 🥣✨

This isn’t just pasta with chicken tossed in. Oh no. We’re talking wide egg noodles swimming in a velvety herb-infused sauce, packed with shredded chicken, sweet corn, pops of peas, and those classic pot pie veggies (carrots, celery, onions—you know the squad!). It’s nostalgic, nourishing, and secretly loaded with veggies. Plus, it’s a genius freezer meal or crowd-feeder. No fuss, no pastry stress—just pure, spoon-clinking joy. Ready to make your kitchen smell like a cozy café? Let’s dive in!

Grandma’s Apron & My Aha Moment

This dish? It’s pure edible nostalgia. My grandma’s chicken pot pie was legendary—flaky crust, steaming filling, the works. But tiny-apartment-Clara? I once tried making her recipe after a 10-hour workday. Flour bombed my kitchen, the crust cracked, and I may have cried into the filling (salty upgrade?). That disaster birthed this pasta mashup! I swapped pastry for slurpable noodles, kept her veggie trio and creamy soul, and added a Parmesan hug. Now, it’s my go-to for “I need comfort STAT” nights. My grandma? She’d raise an eyebrow at the no-crust situation… then sneak seconds. 😉

Your Flavor Arsenal (Serves 12!)

• 6 cups cooked shredded chicken – Rotisserie chicken is your BFF here! Or poach breasts in broth (save it!). Veggie swap? Use 4 cups chopped mushrooms + 2 cans white beans.
• 16 oz wide egg noodles (1 lb) – Their ruffles hold sauce like a dream! No egg noodles? Pappardelle or fusilli work.
• 4 tbsp unsalted butter – For that golden veggie sauté. Dairy-free? Olive oil or vegan butter.
• 2 medium onions, 4 celery stalks, 4 carrots (all diced) – The “holy trinity” of pot pie! Dice ’em small for even cooking.
• 6 cloves garlic (minced) – Because life’s better with garlic breath.
• ½ cup all-purpose flour – Our sauce thickener! GF? Use ¼ cup cornstarch mixed with ¼ cup cold broth.
• 4 cups chicken broth – Homemade or low-sodium store-both. Veggie broth for plant-based!
• 3 cups heavy cream – Silky luxury! Lighter? Swap 1½ cups with whole milk.
• 2 tsp dried thyme, 1 tsp dried sage – Earthy, cozy vibes. Fresh? Double the amount!
• 1 tsp salt, ½ tsp black pepper – Season in layers—taste as you go!
• 2 cups frozen peas, 2 cups frozen corn – Sweet pops of color! No thawing needed.
• 1 cup grated Parmesan cheese – Salty umami magic. Swap: Gruyère or sharp cheddar.
• ½ cup chopped fresh parsley – The bright, confetti-like finish!

Chef’s insight: Frozen veggies are clutch here—they’re pre-chopped, nutrient-packed, and keep this weeknight-friendly!

Chicken Pot Pie Pasta

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• Author: clarawhitmore
• Total Time: 35 mins
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A cozy, one-pot pasta dish inspired by classic chicken pot pie—tender pasta tossed with juicy chicken, vegetables, and a creamy herb sauce for a comforting weeknight meal.

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Ingredients

Scale 1x2x3x

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 2 cups frozen mixed vegetables (peas, corn, green beans)
• 3 cups chicken broth
• 2 cups milk
• 12 oz short pasta (penne, rotini, or shells)
• 1 tsp dried thyme
• 1/2 tsp dried parsley
• Salt & pepper, to taste
• 2 tbsp all-purpose flour
• 1/2 cup grated Parmesan cheese

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Instructions

1. In a large pot or deep skillet, melt the butter over medium heat.
2. Add onion, carrots, and celery; cook 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables, stirring to coat.
5. Gradually whisk in chicken broth and milk until smooth.
6. Add pasta, thyme, parsley, salt, and pepper. Bring to a boil.
7. Reduce heat, cover, and simmer 10–12 minutes, stirring occasionally, until pasta is tender.
8. Stir in shredded chicken and frozen vegetables; cook 3–4 minutes until heated through.
9. Mix in Parmesan cheese and adjust seasoning as needed.
10. Serve hot with extra Parmesan if desired.

Notes

• Use rotisserie chicken for a quick shortcut.
• Substitute cream for part of the milk for extra richness.
• For a baked version, transfer to a casserole dish, top with breadcrumbs, and broil until golden.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 420
• Sugar: 6g
• Sodium: 680mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 70mg

Keywords: chicken pot pie pasta, creamy chicken pasta, one-pot pasta, comfort food, chicken and vegetable pasta

Let’s Make Magic Happen!

Step 1: Cook those egg noodles in well-salted water (like the sea!). Pro tip: Undercook by 1 minute—they’ll finish in the sauce! Drain, toss with a drizzle of oil to prevent sticking, and set aside.

Step 2: Melt butter in your largest pot or deep skillet over medium heat. Add onions, celery, and carrots. Sauté 7 mins until softened but not browned—we’re building flavor, not char! Hack: Dice veggies the same size so they cook evenly.

Step 3: Stir in minced garlic. Cook just 1 minute until fragrant—don’t let it burn! Burnt garlic = bitter sadness.

Step 4: Sprinkle flour over the veggies. Cook, stirring nonstop, for 1-2 mins until it smells nutty and turns pale gold. This “roux” is your sauce’s backbone!

Step 5: Now, slowly whisk in chicken broth and heavy cream. Key move: Pour in a thin stream while whisking constantly to avoid lumps! Add thyme, sage, salt, and pepper. Bring to a gentle simmer (not a boil!) and cook 5-7 mins until luxuriously thick. Too thick? Splash in broth. Too thin? Simmer 2 mins more.

Step 6: Fold in shredded chicken, peas, and corn. Cook 3-4 mins until heated through. Frozen veggies cool the sauce—that’s normal!

Step 7: Add cooked noodles and Parmesan. Gently stir until every noodle is coated in that creamy hug. Chef’s secret: Turn off heat before adding cheese—high heat can make it grainy.

Step 8: Finish with fresh parsley! Stir half into the pasta, sprinkle the rest on top for vibes.

Plate It Like a Pro

Scoop this golden goodness into big, shallow bowls—those wide noodles deserve to be seen! Garnish with extra parsley, a crack of black pepper, and maybe a snowy sprinkle of Parmesan. Serve with a crisp green apple salad (the acidity cuts the richness!) or crusty bread for sauce-mopping emergencies. For a cozy dinner party? Set the skillet right on the table—rustic charm, zero extra dishes. 🔥

Shake It Up! 5 Tasty Twists

• Turkey & Sage: Swap chicken for leftover Thanksgiving turkey! Use 1 tbsp fresh sage.
• Veggie Lover’s: Skip chicken, add 2 cups diced mushrooms and 1 cup chopped spinach with the peas.
• Buffalo Blue: Stir ½ cup buffalo sauce into the broth. Swap Parmesan for crumbled blue cheese!
• Light & Bright: Use 2 cups broth + 2 cups milk instead of cream. Add lemon zest at the end.
• Bacon Bomb: Cook 6 chopped bacon strips first, then use the drippings to sauté veggies!

Clara’s Kitchen Confessions

This recipe’s my resilient little kitchen warrior. Version 1.0? A gluey, over-salted mess my dog wouldn’t touch. 😂 Over time, I learned: undercook the noodles, temper the roux (no frantic dumping!), and frozen veggies are heroes. Now, it’s my potluck MVP—last winter, I hauled a giant pot to a ski cabin, and it vanished faster than the firewood! Pro tip: Double the batch and freeze flat in ziplock bags. Future you will send past you a thank-you note.

Your Questions, Solved!

Q: Can I make this ahead?
A: Totally! Cook everything but the noodles. Store sauce/veggies/chicken separately. When ready, reheat sauce, stir in cooked noodles, and warm through. Noodles absorb liquid, so add extra broth when reheating.

Q: Help—my sauce is lumpy!
A: No panic! Whisk vigorously while adding broth/cream. If lumps persist, blend half the sauce (carefully!) and stir it back in. Or, embrace the “rustic texture” (aka: call it extra hearty).

Q: Can I freeze leftovers?
A: Yes! Freeze without parsley in airtight containers for up to 3 months. Thaw overnight in fridge. Reheat gently on stove with a splash of broth or milk.

Q: Is there a dairy-free option?
A: Absolutely! Use vegan butter, coconut cream (for richness), and nutritional yeast instead of Parmesan. Skip flour—thicken with cornstarch slurry instead.

Nourishment Breakdown (Per Serving)

Estimated for 1 of 12 servings:
Calories: ~480 | Carbs: 38g | Sugar: 5g | Fat: 25g | Protein: 26g | Sodium: 460mg
Note: Using low-sodium broth and less salt cuts sodium! Veggie swaps lighten it up too.