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A close-up of a hearty chicken pot pie pasta dish served in a rustic white bowl. The pasta is coated in a creamy sauce with chunks of tender chicken, vegetables, and a golden, flaky crust topping. Garnished with fresh herbs, the vibrant colors and textures highlight the comfort and richness of this flavorful dish.

Chicken Pot Pie Pasta Recipe

  • Author: Maria
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Diet: Comfort Food

Description

Chicken Pot Pie Pasta Recipe is a comforting and savory chicken dinner that combines the flavors of traditional chicken pot pie with the convenience of pasta. This hearty dish features tender chicken, mixed vegetables, a creamy sauce, and a flaky crust topping, making it perfect for family dinners or special occasions that require a quick, satisfying meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 12 oz pasta (fettuccine, penne, or shells)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup heavy cream or milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheese (cheddar or mozzarella)
  • 1 tablespoon olive oil
  • 1 teaspoon thyme or poultry seasoning
  • Salt and pepper to taste
  • 1 sheet puff pastry or pie crust (optional for topping)

Instructions

  1. Cook the pasta in salted boiling water until al dente, then drain and set aside. While the pasta cooks, stir-fry the chopped onion and minced garlic in olive oil until fragrant. Add the frozen vegetables and cook for another 3-4 minutes until tender.
  2. In the same pan, pour in chicken broth and bring to a simmer. Stir in heavy cream or milk, Parmesan cheese, thyme, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
  3. Mix in the cooked chicken and drained pasta. Stir everything thoroughly to coat the pasta with the creamy sauce. Add shredded cheese and stir until melted and smooth.
  4. Transfer the pasta mixture into a baking dish. Cover with puff pastry or pie crust, sealing the edges. Bake at 375°F (190°C) for 20-25 minutes until the crust is golden brown.

Notes

  • Use leftover cooked chicken for quick preparation.
  • If you prefer a crunchier topping, bake without pastry for the last 5 minutes to crisp up the crust.
  • Customize the vegetables based on your preference—add mushrooms, peas, or green beans for variety.
  • To make it gluten-free, substitute regular pasta with gluten-free options and use a gluten-free pie crust.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Bake, Saute, Simmer
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550 kcal Kcal
  • Sugar: 8 g
  • Sodium: 800 mg
  • Fat: 25 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 60 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 120 mg

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Find it online: https://recipeswonders.com/chicken-pot-pie-pasta-recipe/