If you’ve ever wanted the taste of chicken pot pie without the hassle of a crust, this recipe is for you. It’s the perfect blend of cozy and convenient!

Kitchen Equipment Needed

Large pot
Skillet or sauté pan
Measuring cups and spoons
Wooden spoon or spatula
Colander

Ingredients Overview

Pasta: Choose a short pasta like penne, bowtie, or rotini to hold the creamy sauce.
Chicken: Pre-cooked and shredded chicken makes this dish quick and easy.
Veggies: A mix of classic pot pie vegetables adds vibrant color and flavor.
Sauce: A creamy base with a touch of chicken broth brings everything together.

Ingredients

12 oz short pasta (penne, bowtie, or rotini)
2 cups cooked shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup chicken broth
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese (optional, for topping)
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Step-by-Step Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the frozen vegetables and cook for 2–3 minutes until heated through.
Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes, or until the sauce thickens.
Add Chicken and Pasta: Stir in the shredded chicken and cooked pasta, ensuring everything is evenly coated in the sauce.
Optional Cheese Topping: If desired, sprinkle shredded cheddar cheese over the top and cover the skillet for 2–3 minutes to melt the cheese.
Serve: Garnish with chopped parsley and serve hot.

Recipe Tips

Use rotisserie chicken or leftover chicken to save time.
For a shortcut, use canned cream of chicken soup in place of the homemade sauce.
Add fresh herbs like thyme or rosemary for a more pot-pie-like flavor.

What to Serve With This Recipe

Pair with a fresh green salad for a balanced meal.
Serve with crusty bread or garlic knots to soak up the creamy sauce.
Enjoy with a side of roasted vegetables for extra nutrition.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes! Prepare the pasta dish, let it cool, and store it in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Can I freeze leftovers?
This dish freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently to avoid overcooking the pasta.

Can I use fresh vegetables instead of frozen?
Absolutely! Dice and sauté fresh vegetables like carrots, celery, and green beans before adding them to the dish.

Serving Suggestions

Sprinkle crushed crackers or breadcrumbs on top for a crispy finish.
Serve with a glass of white wine for a cozy, elegant dinner.
Add a dollop of sour cream or Greek yogurt for a tangy twist.

Chicken Pot Pie Meets Pasta is a creamy, hearty, and comforting meal that’s perfect for busy weeknights or cozy family dinners. This dish is a guaranteed crowd-pleaser that combines two classic favorites into one delicious recipe!