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Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

A comforting and creamy pasta dish that combines the flavors of chicken pot pie in a quick and easy recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz 340g pasta (such as rotini, penne, or fusilli)
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups cooked chicken shredded or diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/4 cup all-purpose flour
  • 1 cup frozen puff pastry thawed (optional for topping)
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  • Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
  • Add Chicken and Vegetables: Add the cooked chicken, diced carrots, and celery to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  • Make the Sauce: Sprinkle the flour over the chicken and vegetable mixture, stirring to coat. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer, then add the heavy cream, thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes until the sauce thickens.
  • Combine with Pasta: Add the cooked pasta and frozen peas to the skillet, stirring to combine everything evenly. Cook for another 2-3 minutes until heated through.
  • Prepare the Puff Pastry (Optional): If using puff pastry, preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into small squares or shapes. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden and puffed.
  • Serve: Spoon the Chicken Pot Pie Pasta into bowls and top with the crispy puff pastry pieces if desired. Garnish with fresh parsley before serving.

Video

Notes

  • Additional Tips: For extra flavor, consider adding a splash of white wine to the sauce before adding the broth. You can also customize the vegetables based on your preference or what you have on hand.
  • Storage: Leftover Chicken Pot Pie Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to restore creaminess.
  • Freezer-Friendly: This dish can be frozen before adding the puff pastry. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Final Thoughts:

Chicken Pot Pie Pasta is a comforting and satisfying dish that brings together the best of both worlds. With its creamy sauce, tender chicken, and hearty vegetables, it’s sure to become a family favorite. Enjoy this delicious meal that captures the essence of a classic chicken pot pie in every bite!
Keyword Chicken Pot Pie Pasta, Comfort food recipes, Creamy chicken pasta, Easy chicken pasta recipes, One-pot chicken pasta