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A large white bowl of creamy Chicken Pot Pie Pasta with tender chicken, green peas, carrots, and fresh herbs, served with a wooden spoon.
Layla

Creamy Chicken Pot Pie Pasta

All the cozy, savory flavors of a classic chicken pot pie, transformed into a hearty and creamy one-pot pasta dish. The ultimate comfort food, ready in about 35 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Pot Pie Pasta
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Low-Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 12 oz Rotini Pasta or other short pasta like penne or shells
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary crushed
  • 1/2 tsp Black Pepper freshly ground
  • 1/2 tsp Salt more to taste
  • 3 cups Cooked Chicken shredded or cubed (rotisserie chicken works well)
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large Dutch Oven or Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Sauté the Vegetables
  1. Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the minced garlic and cook for another minute until fragrant.
Create the Creamy Sauce
  1. Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the sauce.
  2. Slowly pour in about 1 cup of the chicken broth while whisking continuously to break up any lumps and form a smooth paste. Once smooth, gradually whisk in the remaining 3 cups of chicken broth and the heavy cream until fully combined.
Cook the Pasta
  1. Stir in the uncooked rotini pasta, dried thyme, crushed rosemary, black pepper, and salt. Increase the heat to bring the mixture to a gentle simmer.
  2. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 10-12 minutes, or until the pasta is al dente. Stir every few minutes to prevent the pasta from sticking to the bottom of the pot.
Finish and Serve
  1. Uncover the pot and stir in the shredded cooked chicken, frozen peas, and frozen corn. Continue to cook, stirring gently, for another 2-3 minutes until the chicken and frozen vegetables are heated through and the sauce has thickened.
  2. Taste and adjust seasoning with more salt and pepper if needed. Remove from the heat, stir in the fresh parsley, and serve immediately.

Notes

Shortcut Tip: Use a store-bought rotisserie chicken to save time on cooking and shredding chicken.
Lighter Version: You can substitute half-and-half for the heavy cream for a less rich sauce.
Crust Topping: To mimic the classic pot pie crust, serve topped with crumbled buttery crackers, toasted panko breadcrumbs, or crumbled puff pastry crackers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta will absorb more of the sauce as it sits, so you may want to add a splash of broth or milk when reheating.