There is something undeniably soothing about Chicken Pot Pie, but let’s be honest—nobody has time to make a crust on a weeknight. This Chicken Pot Pie Pasta solves that problem by taking all the creamy, savory, herby goodness of the filling and tossing it with tender bowtie pasta. It’s a “spoon food” dinner that warms you from the inside out. With tender chunks of chicken, sweet peas, carrots, and a rich gravy that coats every noodle, it’s the ultimate comfort food hack for busy families.
Why You’ll Love This Recipe
All the Flavor, Half the Work
You get the nostalgic taste of grandma’s pot pie without rolling out dough or worrying about a soggy bottom. The sauce is made from scratch using chicken broth and cream (or milk), thickened to velvety perfection. It clings to the pasta, delivering that signature pot pie flavor in every bite. It’s faster, easier, and arguably more fun to eat than the traditional pie.
One-Skillet Creaminess
Aside from boiling the pasta, everything happens in one large skillet. You sauté the veggies, build the roux, simmer the sauce, and toss in the cooked chicken and pasta all in the same pan. It’s a low-stress meal that results in minimal cleanup but maximum satisfaction.
Ingredients
- 12 oz bowtie pasta
- 2 cups cooked chicken, cubed
- 2 cups frozen peas and carrots
- 0.25 cup butter
- 0.25 cup flour
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
Instructions
- Cook pasta and drain.
- Melt butter, sauté onion. Add flour and cook 1 min.
- Whisk in broth and cream. Simmer until thickened.
- Add chicken, veggies, and herbs. Heat through.
- Toss with pasta and serve.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Pasta: Farfalle (bowties) or wide egg noodles work best to mimic the flat crust texture.
Cooked Chicken: Rotisserie chicken or leftover grilled chicken, diced.
Butter & Flour: To make the roux that thickens the sauce.
Chicken Broth & Heavy Cream: The liquid base for the rich gravy.
Frozen Veggies: Peas, carrots, and corn mix (thawed).
Herbs: Dried thyme, sage, and parsley define the “pot pie” flavor profile.
Smart Substitutions
For a lighter version, use half-and-half or whole milk instead of heavy cream. You can use raw chicken breast cut into cubes; just sauté it with the onions at the start until cooked through. If you want a crunchy topping, sprinkle toasted panko breadcrumbs or crushed butter crackers on top before serving to mimic the crust.
Step-by-Step Instructions
Prep Phase
Boil a large pot of salted water for the pasta. Dice the onion and celery. Cube or shred your cooked chicken.
Cooking Phase
Cook the pasta to al dente according to package directions. Drain.
In a large deep skillet, melt the butter over medium heat. Add the onion and celery. Sauté for 5 minutes until soft.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps.
Stir in the thyme, sage, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens into a gravy consistency.
Add the frozen vegetables and cooked chicken. Simmer for another 2-3 minutes until heated through.
Add the cooked pasta to the skillet and toss gently until every noodle is coated in the creamy sauce. Serve hot.
Pro Tips for Perfect Results
Technique Secrets
The roux (butter/flour mix) determines the thickness. If you like a very thick, stick-to-your-ribs sauce, simmer it a bit longer before adding the pasta. If it gets too thick, a splash of pasta water will loosen it up instantly. Season generously—pot pie filling relies heavily on salt, pepper, and herbs to avoid being bland.
Common Mistakes to Avoid
A common mistake is overcooking the pasta. Since you toss it in hot gravy, if it’s already soft, it will turn mushy. Cook it 1 minute less than the box says.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 25g |
| Carbohydrates | 55g |
| Fat | 18g |
Serving Ideas & Pairings
Presentation & Plating
Serve in bowls sprinkled with fresh parsley and plenty of cracked black pepper.
Pairing Suggestions
A warm biscuit on the side is perfect for mopping up the sauce. If you love creamy chicken comfort food, check out our Creamy Chicken Wild Rice Soup (Comfort) for another cozy option.
Frequently Asked Questions
Q1? Can I bake this?
Yes! Transfer to a baking dish, top with biscuits, and bake until biscuits are golden.
Q2? Can I freeze leftovers?
Creamy sauces can separate slightly when frozen, but it’s edible. Reheat gently on the stove with a splash of milk.
Q3? Can I use turkey?
Absolutely. It’s a perfect use for leftover holiday turkey.
Conclusion
Chicken Pot Pie Pasta is the cozy, creamy dinner your family needs. It’s all the comfort of the classic pie with none of the fuss.
