Craving the ultimate comfort food but short on time? Look no further! Classic Chicken Pot Pie Pasta delivers everything you love about classic pot pie – creamy sauce, tender chicken, and flaky crust vibes – all in a quick, healthy, and incredibly flavourful pasta dish. As a busy mom always searching for something delicious and easy to whip up for my family, this recipe has become a weeknight staple, and I know it will be for you too!
Why You Will Love This Recipe
This recipe reminds me of growing up. My grandma always made the best chicken pot pie, but it was an all-day affair. This version captures that same comforting, home-cooked feeling but is ready in a fraction of the time. It’s like a warm hug on a plate!
Ingredients
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Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Pasta:
- 1 pound pasta shape of your choice (penne, rotini, or bowties work well)
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Vegetables:
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1/2 cup chopped onion
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Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
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3 cups chicken broth - 1 cup milk or half-and-half
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 cup chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions for Making the Recipe
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Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until browned and cooked through. Set aside.
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Cook the Pasta: While the chicken is cooking, prepare pasta according to package directions. Drain and set aside.
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Sauté Vegetables: In the same skillet, melt butter over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes.
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Make the Sauce: Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and milk or half-and-half until smooth. Bring to a simmer and cook until thickened, about 5 minutes, stirring occasionally.
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Combine Everything: Stir in thyme, salt, and pepper. Add cooked chicken, peas, and cooked pasta to the sauce. Mix well to combine.
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Serve: Garnish with fresh parsley, if desired. Serve hot and enjoy this delicious Classic Chicken Pot Pie Pasta!
Classic Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until browned and cooked through. Set aside.1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pound boneless, skinless chicken breasts
- While the chicken is cooking, prepare pasta according to package directions. Drain and set aside.1 pound pasta
- In the same skillet, melt butter over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes.4 tablespoons butter, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped onion
- Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and milk or half-and-half until smooth. Bring to a simmer and cook until thickened, about 5 minutes, stirring occasionally.4 tablespoons all-purpose flour, 3 cups chicken broth, 1 cup milk or half-and-half
- Stir in thyme, salt, and pepper. Add cooked chicken, peas, and cooked pasta to the sauce. Mix well to combine.1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 pound boneless, skinless chicken breasts, 1 cup frozen peas, 1 pound pasta
- Garnish with fresh parsley, if desired. Serve hot and enjoy this delicious Classic Chicken Pot Pie Pasta!1/4 cup chopped fresh parsley