Chicken Pot Pie Pasta: A Comfort Food Twist You’ll Love

Chicken Pot Pie Pasta: the ultimate comfort food mashup you didn’t know you needed! Imagine the creamy, savory goodness of a classic chicken pot pie, but served over perfectly cooked pasta. It’s a delightful twist on a beloved dish that’s sure to become a family favorite.

Chicken pot pie itself has a rich history, evolving from medieval meat pies to the comforting casserole we know and love today. This pasta version takes that heritage and gives it a modern, convenient spin. While the traditional pot pie requires baking and a bit more time, our Chicken Pot Pie Pasta recipe comes together quickly, making it perfect for busy weeknights.

What makes this dish so irresistible? It’s the perfect combination of flavors and textures. Tender chicken, a medley of vegetables, and a rich, creamy sauce coat every strand of pasta. The savory, comforting aroma fills your kitchen as it simmers, promising a warm and satisfying meal. People adore chicken pot pie for its nostalgic appeal and comforting qualities, and this pasta version captures all of that in a new and exciting way. Get ready to experience the magic of chicken pot pie in a whole new light!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• For the Sauce:
• 4 tablespoons butter
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup frozen corn
• For the Pasta:
• 1 lb pasta (penne, rotini, or farfalle work well)
• Salt for pasta water
• For the “Crust” Topping (Optional):
• 1 sheet (14.1 oz) refrigerated pie crust, thawed
• 1 egg, beaten (for egg wash)

Preparing the Chicken

First, we’re going to get the chicken ready. This step is super easy and really sets the flavor base for the whole dish. I like to use chicken breasts, but you could also use chicken thighs if you prefer a richer flavor. Just make sure they’re boneless and skinless!

1. Cube the Chicken: Cut the chicken breasts into 1-inch cubes. This helps them cook evenly and quickly.
2. Season the Chicken: In a bowl, toss the chicken cubes with olive oil, salt, pepper, garlic powder, and onion powder. Make sure each piece is nicely coated with the spices. This is where the magic happens!
3. Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until it’s cooked through and lightly browned on all sides. This usually takes about 5-7 minutes. Don’t overcrowd the pan; you might need to cook the chicken in batches to ensure proper browning. Once cooked, remove the chicken from the skillet and set it aside. We’ll add it back in later.

Making the Creamy Sauce

Now, let’s move on to the heart of the dish – the creamy, flavorful sauce! This is where all the pot pie goodness comes together. Don’t be intimidated by the number of steps; it’s all pretty straightforward.

1. Sauté the Vegetables: In the same skillet or Dutch oven you used for the chicken, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This step builds a delicious aromatic base for the sauce.
2. Make a Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the sauce. Make sure to cook the flour long enough to get rid of that raw flour taste.
3. Add the Liquids: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. This adds extra flavor! Then, stir in the milk and heavy cream.
4. Season the Sauce: Add the dried thyme, dried rosemary, and ground nutmeg to the sauce. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. Add the Vegetables and Chicken: Stir in the frozen peas, frozen corn, and cooked chicken. Cook for another 2-3 minutes, or until the vegetables are heated through.

Cooking the Pasta

While the sauce is simmering, let’s get the pasta cooked. I like to use penne, rotini, or farfalle for this dish, but you can use any pasta shape you prefer. Just make sure it’s cooked al dente!

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente.
2. Drain the Pasta: Once the pasta is cooked, drain it well.

Combining and Serving

Now for the best part – putting everything together! This is where all your hard work pays off.

1. Combine Pasta and Sauce: Add the drained pasta to the skillet or Dutch oven with the chicken and sauce. Toss to coat the pasta evenly.
2. Serve: Serve the Chicken Pot Pie Pasta immediately. You can garnish it with a sprinkle of fresh parsley or a dollop of sour cream, if desired.

Optional: Adding a “Crust” Topping

If you want to take this dish to the next level and give it that true pot pie feel, you can add a “crust” topping. This is totally optional, but it adds a nice textural element and makes it feel extra special.

1. Preheat Oven (if baking): Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust: On a lightly floured surface, unfold the refrigerated pie crust. You can cut it into strips or use cookie cutters to create fun shapes.
3. Arrange the Crust: Arrange the pie crust strips or shapes on top of the pasta in the skillet or Dutch oven. You can overlap them slightly to create a more cohesive “crust.”
4. Egg Wash: Brush the pie crust with the beaten egg. This will give it a nice golden-brown color.
5. Bake (if baking): Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and flaky.
6. Serve: Let the dish cool slightly before serving. Be careful, the skillet will be hot!

Tips and Variations

Make it Vegetarian:

To make this dish vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables, such as mushrooms, potatoes, or sweet potatoes.

Add Different Vegetables:

Feel free to experiment with different vegetables. Green beans, carrots, or peas would all be great additions.

Use Different Pasta:

As mentioned before, you can use any pasta shape you like. Shells, elbows, or even egg noodles would work well.

Make it Spicy:

If you like a little heat, add a pinch of red pepper flakes to the sauce.

Make it Ahead:

You can prepare the sauce and cook the chicken ahead of time. Store them separately in the refrigerator and combine them with the cooked pasta when you’re ready to serve.

Freezing Instructions:

This dish can be frozen for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.

Enjoy your delicious and comforting Chicken Pot Pie Pasta! I hope you love it as much as I do.

Conclusion:

This Chicken Pot Pie Pasta isn’t just another weeknight dinner; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need to try it! We’ve taken all the best parts of classic chicken pot pie – the creamy, savory filling, the tender chicken, and those perfectly cooked vegetables – and reimagined them in a quick and easy pasta dish that’s ready in under an hour. Forget spending hours slaving over a pie crust; this recipe delivers all the flavor with a fraction of the effort.

What makes this recipe a must-try? It’s the sheer versatility! You can easily adapt it to your own tastes and preferences. Feeling adventurous? Add a pinch of red pepper flakes for a subtle kick. Want to sneak in some extra veggies? Throw in some chopped mushrooms, spinach, or even some roasted sweet potatoes. The possibilities are endless!

For serving suggestions, I personally love topping each bowl with a sprinkle of fresh parsley and a generous grating of Parmesan cheese. A side of crusty bread is also a fantastic addition, perfect for soaking up all that delicious creamy sauce. If you’re looking for a lighter option, a simple side salad with a vinaigrette dressing will complement the richness of the pasta beautifully.

But the fun doesn’t stop there! Consider these variations to truly make this recipe your own:

* Creamy Tomato Chicken Pot Pie Pasta: Add a can of diced tomatoes (drained) to the sauce for a tangy twist.
* Spicy Chicken Pot Pie Pasta: Incorporate a tablespoon of your favorite hot sauce or a finely chopped jalapeño pepper.
* Cheesy Chicken Pot Pie Pasta: Stir in a cup of shredded cheddar or Gruyère cheese at the end for an extra cheesy delight.
* Vegetarian Chicken Pot Pie Pasta: Substitute the chicken with chickpeas or white beans for a hearty vegetarian option. You can also add extra vegetables like broccoli or cauliflower.

I’m confident that this Chicken Pot Pie Pasta will become a new family favorite. It’s the perfect dish for busy weeknights, cozy weekends, or any time you’re craving a comforting and satisfying meal. It’s also a great way to use up leftover cooked chicken or vegetables.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I can’t wait to hear what you think of this recipe. Once you’ve tried it, please come back and leave a comment below. Let me know what variations you tried, what you loved, and any tips you have for making it even better. Sharing your experiences helps other readers and inspires me to create even more delicious recipes. Happy cooking, and bon appétit! I hope you enjoy this comforting and flavorful dish as much as I do. Don’t forget to share your creations on social media using #ChickenPotPiePasta – I’d love to see them!