Classic Chicken Pot Pie Pasta

ByDeShawn Ellis
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Why Make This Recipe

Classic Chicken Pot Pie Pasta is a comforting and warming dish that combines the classic flavors of chicken pot pie with easy-to-make pasta. This recipe is perfect for busy weeknights but is also comforting enough for family gatherings. With tender chunks of chicken, fresh vegetables, and a creamy sauce, it’s a delicious one-pot meal that everyone will love.

How to Make Classic Chicken Pot Pie Pasta

Ingredients:

  • 8 ounces of pasta
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups cooked chicken, shredded
  • 2 cups frozen mixed vegetables (peas, corn, carrots)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened.
  3. Stir in shredded chicken and frozen mixed vegetables.
  4. Sprinkle flour over the mixture and stir to combine.
  5. Slowly add chicken broth while stirring constantly and bring to a simmer.
  6. Add heavy cream, thyme, salt, and pepper. Cook until thickened.
  7. Stir in cooked pasta and Parmesan cheese.
  8. Serve warm.

How to Serve Classic Chicken Pot Pie Pasta

Serve Classic Chicken Pot Pie Pasta warm in a bowl. You can top it with extra Parmesan cheese for added flavor. This dish pairs well with a simple side salad or some crusty bread to soak up the delicious sauce.

How to Store Classic Chicken Pot Pie Pasta

To store, let the pasta cool completely and then transfer it to an airtight container. It will keep in the refrigerator for about 3-4 days. You can also freeze it in a freezer-safe container for up to 2 months. To reheat, simply thaw overnight in the fridge and warm it up in the microwave or on the stove.

Tips to Make Classic Chicken Pot Pie Pasta

  • Use rotisserie chicken to save time and add flavor.
  • Feel free to add more vegetables like mushrooms or spinach for extra nutrition.
  • Adjust the thickness of the sauce by adding more or less flour based on your preference.

Variation

For a lighter version, you can substitute heavy cream with milk or a non-dairy option. You can also use whole grain or gluten-free pasta if desired.

FAQs

Can I use uncooked chicken instead of cooked chicken?
Yes, you can use uncooked chicken. Just cook it in the skillet first, then shred it before adding the other ingredients.

Can I make this dish vegetarian?
Absolutely! Just omit the chicken and use vegetable broth instead of chicken broth. You can add more vegetables for extra texture and flavor.

How can I make this recipe spicier?
You can add some red pepper flakes or diced jalapeños for an extra kick. Adjust the amount based on your spice preference.

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Classic Chicken Pot Pie Pasta

  • Author: admin
  • Total Time: 45
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A comforting one-pot meal that combines the classic flavors of chicken pot pie with pasta, perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 8 ounces of pasta
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups cooked chicken, shredded
  • 2 cups frozen mixed vegetables (peas, corn, carrots)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened.
  3. Stir in shredded chicken and frozen mixed vegetables.
  4. Sprinkle flour over the mixture and stir to combine.
  5. Slowly add chicken broth while stirring constantly and bring to a simmer.
  6. Add heavy cream, thyme, salt, and pepper. Cook until thickened.
  7. Stir in cooked pasta and Parmesan cheese.
  8. Serve warm.

Notes

Use rotisserie chicken to save time. Add more vegetables like mushrooms or spinach for extra nutrition.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: chicken pot pie, pasta, one-pot meal, comfort food, easy recipe

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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