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Chicken Pot Pie Pasta Recipe

This Chicken Pot Pie Pasta combines the comforting flavors of classic chicken pot pie with pasta, making it a hearty and satisfying dish perfect for dinner. It’s creamy, filled with vegetables, and topped with a buttery crust that’s reminiscent of the traditional pot pie.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 whisk
  • 1 wooden spoon
  • 1 baking dish

Ingredients
  

  • 10 ounces pasta (shells or rotini)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 2 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half or milk for a lighter option.
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen pie crust crumbs or puff pastry Optional, for topping.

Instructions
 

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
  • Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  • Stir in the shredded cooked chicken and frozen peas, mixing well to combine.
  • Pour in the chicken broth and heavy cream. Add the dried thyme, salt, and black pepper. Mix well and bring to a simmer.
  • Allow the mixture to simmer for about 5 minutes until slightly thickened.
  • Add the cooked pasta to the skillet and stir to combine, ensuring all pasta is coated with the creamy mixture.
  • If using, transfer the mixture to a baking dish and sprinkle the pie crust crumbs or lay the puff pastry on top. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until the top is golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Feel free to customize the vegetables according to your preference. You can add corn, green beans, or mushrooms.
For a lighter option, you can substitute heavy cream with half-and-half or milk.
This dish can be stored in the refrigerator for up to 3 days and reheats well in the microwave or oven.