Classic Chicken Pot Pie Pasta Recipe that’s easy and family-friendly
A creamy one-pan chicken pot pie pasta dish loaded with tender chicken, vegetables, and comforting flavors — all without the crust!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1 lb cooked chicken breast, shredded
- 3 tbsp butter
- ½ onion, diced
- 2 garlic cloves, minced
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1½ cups frozen mixed vegetables
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- Optional: parsley, shredded cheese
Instructions
- Cook pasta until al dente. Drain and reserve ½ cup pasta water.
- In a large skillet, sauté onion in butter until soft. Add garlic and cook 30 seconds.
- Stir in flour and cook for 1–2 minutes.
- Slowly whisk in broth and milk. Cook until thickened.
- Add chicken, vegetables, and seasonings. Simmer 5–7 minutes.
- Stir in pasta. Adjust thickness with reserved water if needed.
- Garnish with parsley or cheese. Serve hot.
Notes
- Use rotisserie chicken for convenience
- Freeze leftovers for up to 2 months
- Add mushrooms or celery for more texture