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Classic Chicken Pot Pie Pasta

A creamy, savory one-pot dish that combines the nostalgia of chicken pot pie with the convenience of pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces short pasta (penne, rotini, or shells) Shells work great as they catch the sauce like tiny bowls.
Base Ingredients
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped Swap with shallot for a sweeter note.
  • 2 cloves garlic, minced
  • 2 medium carrots, diced Try parsnips for a nuttier flavor.
  • 1 cup frozen peas
Sauce Ingredients
  • 2 tablespoons all-purpose flour Use gluten-free flour for a GF option.
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half For a lighter option, use milk or a plant-based milk.
  • 2 cups cooked chicken, shredded or cubed Rotisserie chicken speeds this up.
  • 1 teaspoon dried thyme Or use 1 tablespoon fresh, chopped.
  • 1/2 teaspoon dried rosemary, crushed
  • to taste Salt and freshly ground black pepper
  • 1/2 cup grated sharp cheddar or gruyere (optional) For an indulgent finish.
  • 2 tablespoons chopped fresh parsley For garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, cooking the pasta one minute shy of package directions. Drain and set aside, reserving about 1/2 cup of the pasta water.
  2. In the same pot, melt the butter over medium heat. Add the chopped onion and sweat until translucent, approximately 3–4 minutes.
  3. Stir in garlic, diced carrots, and a pinch of salt. Cook until the carrots begin to soften and the garlic becomes fragrant, about 2–3 minutes.
  4. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook the raw flour taste.
  5. Slowly whisk in the chicken broth and milk, bringing to a gentle simmer until the sauce thickens.
Cooking
  1. Add the shredded chicken, frozen peas, thyme, rosemary, and black pepper. Simmer for 3–4 minutes until heated through.
  2. Fold in the par-cooked pasta, adding reserved pasta water gradually if the sauce is too thick. Stir in grated cheese if using.
  3. Taste and adjust seasoning. Finish with chopped parsley and serve hot.

Notes

You can swap frozen mixed vegetables for peas and carrots. For a vegetarian twist, substitute cooked mushrooms and chickpeas for chicken and use vegetable broth.