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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
Cook Time 20 minutes
Total Time 30 minutes
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.