Classic Chicken Pot Pie Pasta elevates comfort food to a new level, transforming the beloved flavors of traditional chicken pot pie into a quick and satisfying pasta dish. This recipe is incredibly useful for busy weeknights, offering all the hearty goodness without the fuss of a pastry crust.
Key Ingredients for Classic Chicken Pot Pie Pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup chopped yellow onion (about 1 medium)
- 2 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups chicken broth, low sodium
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon smoked paprika (optional, for depth)
- 1 cup frozen peas
- 1 cup frozen corn
- 12 ounces dried pasta: rotini, penne, or egg noodles work well
- 1/4 cup chopped fresh parsley, for garnish (optional)
- Shredded cheddar or Gruyere cheese, for serving (optional)
How to Make Classic Chicken Pot Pie Pasta
This Classic Chicken Pot Pie Pasta is designed for ultimate ease and flavor, delivering a creamy, rich, and deeply satisfying meal in under 45 minutes. The velvety sauce coats tender chicken and perfectly cooked pasta, while familiar vegetables add delightful texture and sweetness. Get ready for a comforting classic with a speedy pasta twist!
Step-by-Step Instructions
Step 1: Cook the Chicken
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Vegetables
Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Make the Roux and Sauce Base
Melt the butter in the skillet with the vegetables. Once melted, whisk in the flour to create a roux. Cook, stirring constantly, for about 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, a little at a time, ensuring it’s smooth before adding more. Continue whisking until all the broth is incorporated and the mixture begins to thicken.
Step 4: Simmer and Season
Whisk in the milk until well combined. Add the dried thyme, dried rosemary, optional smoked paprika, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring the sauce to a gentle simmer, stirring frequently, and let it cook for about 5 minutes to allow the flavors to meld and the sauce to thicken further.
Step 5: Cook the Pasta
While the sauce is simmering, cook your chosen pasta according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
Step 6: Combine and Finish
Add the cooked chicken, frozen peas, and frozen corn to the simmering sauce. Stir well and cook for another 2-3 minutes, or until the peas and corn are heated through. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Step 7: Serve
Add the drained pasta directly to the skillet with the chicken and vegetable mixture. Toss gently to coat everything evenly in the creamy sauce. Serve immediately, garnished with fresh parsley and a sprinkle of shredded cheese, if desired.
Why You’ll Love This Classic Chicken Pot Pie Pasta
You’ll adore this Classic Chicken Pot Pie Pasta for so many reasons, starting with its incredibly comforting and familiar taste. It captures all the creamy, savory goodness of traditional chicken pot pie – the tender chicken, the medley of vegetables, and that rich, velvety sauce – but presents it in a wonderfully satisfying pasta format. Unlike the fuss of rolling out pastry dough, this recipe offers a delightful cost-saving benefit of creating such a decadent meal from scratch without the premium price tag of restaurant versions.
The magic truly lies in the simple yet profound flavor combination, with hints of thyme and rosemary echoing the classic pot pie essence. It’s a complete, hearty meal that feels a little bit luxurious without breaking the bank, making it perfect for family dinners or cozy nights in. If you’re craving the soul-warming satisfaction of a pot pie but need a quicker, weeknight-friendly solution, this pasta dish is your answer. Give this Classic Chicken Pot Pie Pasta a try and prepare to be delighted by its comforting flavors and incredible ease!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Allow any leftover Classic Chicken Pot Pie Pasta to cool completely before storing. Transfer the pasta to an airtight container. It will remain fresh in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent any drying out.
Reheating:
- Stovetop: For best results, reheat on the stovetop. Place the desired amount of leftover pasta in a skillet over medium-low heat. Add a splash of milk, chicken broth, or water to help loosen the sauce and prevent sticking. Stir gently and heat through until warm, being careful not to overheat, which can make the pasta mushy.
- Microwave: You can also reheat in the microwave. Place the pasta in a microwave-safe dish, add a tablespoon or two of liquid (milk, broth, or water), cover loosely, and heat on 50% power in 30-second intervals, stirring in between, until heated through.
Freezing for Future Meals:
- Freezing: If you wish to freeze portions for later, do so before refrigeration. Pack cooled pasta into freezer-safe containers or heavy-duty freezer bags, leaving a small amount of headspace for expansion. It can be frozen for up to 2-3 months.
- Thawing and Reheating from Frozen: Thaw frozen portions overnight in the refrigerator before reheating using the stovetop or microwave methods described above. You may need to add a little extra liquid when reheating as frozen pasta can sometimes absorb more moisture.
Final Thoughts
This Classic Chicken Pot Pie Pasta delivers all the comforting, familiar flavors you love in a fraction of the time. It’s a thoroughly satisfying and simple meal that’s perfect for any night of the week, so give it a go!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Classic Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.1 tablespoon olive oil
- Add the chicken pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.1 pound boneless, skinless chicken breasts or thighs, 1 teaspoon salt, 1/2 teaspoon black pepper
- Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 cup chopped yellow onion, 2 cloves garlic
- Melt the butter in the skillet with the vegetables. Once melted, whisk in the flour to create a roux. Cook, stirring constantly, for about 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, a little at a time, ensuring it’s smooth before adding more. Continue whisking until all the broth is incorporated and the mixture begins to thicken.1/2 cup unsalted butter, 1/2 cup all-purpose flour, 2 1/2 cups chicken broth
- Whisk in the milk until well combined. Add the dried thyme, dried rosemary, optional smoked paprika, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring the sauce to a gentle simmer, stirring frequently, and let it cook for about 5 minutes to allow the flavors to meld and the sauce to thicken further.1 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
- While the sauce is simmering, cook your chosen pasta according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.12 ounces dried pasta
- Add the cooked chicken, frozen peas, and frozen corn to the simmering sauce. Stir well and cook for another 2-3 minutes, or until the peas and corn are heated through. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.1 pound boneless, skinless chicken breasts or thighs, 1 cup frozen peas, 1 cup frozen corn
- Add the drained pasta directly to the skillet with the chicken and vegetable mixture. Toss gently to coat everything evenly in the creamy sauce. Serve immediately, garnished with fresh parsley and a sprinkle of shredded cheese, if desired.12 ounces dried pasta, 1/4 cup fresh parsley, shredded cheddar or Gruyere cheese