Chicken pot pie pasta

Here’s a Chicken Pot Pie Pasta recipe that combines the creamy, comforting flavors of chicken pot pie with the ease and texture of pasta. It’s a cozy one-pot dish that’s great for a quick dinner.

🥘 Chicken Pot Pie Pasta

Ingredients (Serves 4)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 teaspoon thyme (dried or fresh)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup milk (whole or 2%)

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 2 cups short pasta, like rotini, penne, or shells

• 1 cup frozen peas

• 1/2 cup grated parmesan (optional)

• 1/4 cup heavy cream (optional, for extra richness)

Instructions

1. Sauté the Veggies
   In a large skillet or pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic, thyme, salt, and pepper. Cook another minute.

2. Make the Roux
   Sprinkle the flour over the veggies and stir to coat. Cook for 1–2 minutes until flour is slightly golden.

3. Add Liquids
   Slowly whisk in the chicken broth and milk. Bring to a simmer and let it thicken slightly (3–4 minutes).

4. Cook the Pasta
   Stir in the uncooked pasta and cooked chicken. Cover and simmer on medium-low, stirring occasionally, until pasta is tender (usually 10–12 minutes). Add a splash more broth or milk if it gets too thick.

5. Finish It Up
   Stir in frozen peas and cook another 2 minutes. Optional: Add parmesan and/or a splash of heavy cream for extra creaminess.

6. Serve Hot
   Taste and adjust seasoning. Serve warm with extra parmesan or fresh herbs if you like.

💡 Tips & Variations

• Add mushrooms with the onions for extra flavor.

• Swap chicken for turkey or tofu for a twist.

• Top with puff pastry crackers for a pot pie vibe!