Chicken Pot Pie Pasta

why make this recipe

Chicken Pot Pie Pasta is a delicious twist on a classic comfort dish. This recipe combines the rich flavors of chicken pot pie with the satisfying texture of pasta. It’s a quick and easy meal that brings the warmth and heartiness of a homemade pot pie to your dinner table without all the fuss. Whether you’re cooking for your family or enjoying a cozy night in, this dish is sure to please everyone.

how to make Chicken Pot Pie Pasta

Ingredients:

• 8 oz penne pasta
• 2 tablespoons unsalted butter
• 1 cup cooked chicken, shredded
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 2 cups chicken broth
• 1 tablespoon all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/2 cup shredded cheese (optional)

Directions:

1. Cook the penne pasta according to the package instructions and drain.
2. In a large skillet, melt the butter over medium heat.
3. Add the frozen mixed vegetables and cook until warmed through.
4. Sprinkle the flour over the vegetables and stir for 1 minute.
5. Gradually whisk in the chicken broth and bring to a simmer.
6. Add shredded chicken, thyme, salt, and pepper.
7. Stir in the heavy cream and cheese until melted and combined.
8. Toss in the cooked pasta and mix well.
9. Serve warm.

how to serve Chicken Pot Pie Pasta

You can serve Chicken Pot Pie Pasta in individual bowls or family-style on a large platter. Add a sprinkle of fresh herbs or a bit of extra cheese on top for a nice finishing touch. It pairs well with a simple green salad or some crusty bread on the side.

how to store Chicken Pot Pie Pasta

If you have leftovers, store Chicken Pot Pie Pasta in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. When you’re ready to eat leftovers, simply reheat in the microwave or on the stovetop until warmed through.

tips to make Chicken Pot Pie Pasta

• Use leftover chicken or rotisserie chicken to save time.
• Feel free to mix and match vegetables based on what you have on hand.
• For a creamier texture, add a little more heavy cream.
• If you like a bit of spice, add some red pepper flakes or hot sauce.

variation

You can also try adding different proteins, such as turkey or sausage, for a different flavor. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

FAQs

Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as fusilli, rigatoni, or elbow macaroni.

Is this recipe good for meal prep?
Absolutely! Chicken Pot Pie Pasta is perfect for meal prep. Just store it in individual containers for easy grab-and-go lunches.

Can I freeze Chicken Pot Pie Pasta?
While it’s best fresh, you can freeze it. Just make sure to cool it completely before freezing, and consume it within 2 to 3 months for the best taste.

Chicken Pot Pie Pasta

A delicious twist on classic comfort food, this Chicken Pot Pie Pasta combines the rich flavors of pot pie with the satisfying texture of pasta for a quick and easy meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Base Ingredients

• 8 oz penne pasta
• 2 tablespoons unsalted butter For sautéing vegetables
• 1 cup cooked chicken, shredded Leftover or rotisserie chicken works well
• 1 cup frozen mixed vegetables (carrots, peas, corn) Can substitute with any preferred vegetables

Liquid Ingredients

• 2 cups chicken broth Vegetable broth can be used for a vegetarian version
• 1 tablespoon all-purpose flour To thicken the sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream For a creamier texture

Optional Ingredients

• 1/2 cup shredded cheese Optional for added flavor

Method

 

Preparation

1. Cook the penne pasta according to the package instructions and drain.
2. In a large skillet, melt the butter over medium heat.
3. Add the frozen mixed vegetables and cook until warmed through.
4. Sprinkle the flour over the vegetables and stir for 1 minute.
5. Gradually whisk in the chicken broth and bring to a simmer.
6. Add shredded chicken, thyme, salt, and pepper.
7. Stir in the heavy cream and cheese until melted and combined.
8. Toss in the cooked pasta and mix well.
9. Serve warm.

Notes

You can serve Chicken Pot Pie Pasta in individual bowls or family-style on a large platter. Add a sprinkle of fresh herbs or a bit of extra cheese on top for a nice finishing touch. It pairs well with a simple green salad or some crusty bread on the side. If you have leftovers, store them in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the microwave or on the stovetop until warmed through. For variations, try adding different proteins or mixing and matching vegetables.