Easy One Pot Chicken Pot Pie Pasta
This post contains affiliate links, as an Amazon Associate, I earn from qualifying purchases.
One-pot chicken pot pie pasta is an easy-to-make dish that combines all of the goodness of traditional chicken pot pie with a satisfying twist of pasta. It’s a great recipe for lazy evenings when you want something hearty but still easy to make.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
The first time I tried this recipe, it instantly became a family favorite! It has all of the taste of chicken pot pie without having to make a pie crust. It’s filled with vegetables and tender chicken tossed in a creamy sauce; the perfect comfort food, and it’s made in one pot; perfect for busy weeknights.
Why you will love chicken pot pie pasta
- It’s made in one pot which means quick cleanup!
- Comfort food at its finest, it’s creamy, savory and delicious.
- It’s versatile! You can easily customize it with your favorite veggies, see recipe variations below.
Here is what you will need
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
As an Amazon Associate, I earn from qualifying purchases.
Ingredient List
- Boneless chicken breast, chicken tenderloins or boneless chicken thighs
- Yellow onion
- Peas (fresh or frozen)
- Carrots (fresh or frozen)
- Thyme
- Pasta – such as fusilli, shells, egg noodles, penne or orzo
- Heavy cream or milk
- Flour
- Water or chicken broth
Here is how to make one pot chicken pot pie pasta
Prepare the ingredients: cut the chicken into bite-size pieces, chop the onions and carrots. Heat olive oil in a large skillet over medium-high heat.
STEP 1: Once the pan is hot, add the chicken pieces and cook for about 4-5 minutes until it’s almost cooked.
STEP 2: Reduce to medium heat, and stir the onions, peas and carrots. Continue to cook for a few minutes longer.
STEP 3: Add the pasta and water; cover and cook over medium-low heat until the pasta is al dente – about 10 to 12 minutes.
STEP 4: At this point the water should be mostly absorbed into the pasta. Mix together the remaining water or broth and a tablespoon of flour. Gradually stir it into the pasta mixture until the sauce thickens. Add a few tablespoons of cream or milk and adjust the consistency by adding a little more liquid or flour and water. Garnish with fresh thyme or fresh parsley and serve.
Recipe variations
I like to encourage people to experiment with recipes, here are a few fun twists on chicken pot pie pasta dish.
Spice it up – Add a spicy twist by seasoning the chicken with cajun spice blend before cooking it.
Add more veggies – In addition to peas can carrots, add more vegetables such as cooked broccoli, turnips, parsnips, green beans, kale or zucchini.
Bacon – Cook up some crispy bacon and crumble it over the top of the pasta for added texture and flavor; everything tastes better with bacon!
Cheese – Stir in a handful of shredded cheddar, gruyere or parmesan cheese into the sauce until it’s melted.
Vegetarian – Replace the chicken pieces with hearty sauteed mushrooms.
Serving suggestions
When it comes to pairing up chicken pot pie pasta, there are many delicious options to consider such as a salad with peppery arugula salad in a lemon dressing. Or you can add a side of roasted broccoli, sauteed cauliflower or asparagus to round out your meal.
How to store and reheat leftovers
If you have leftover chicken pot pie pasta, transfer it to an airtight container and pop it into the refrigerator for up to four days. When you are ready to enjoy it again, reheat it on top of the stove or in the microwave until it’s warmed through.
Tips
- Don’t add the cream or milk until just before serving your pasta to prevent it from curdling
- For a thicker sauce, stir in up to a tablespoon of cream cheese.
- If you use water instead of broth, add a little sea salt and cracked black pepper to the chicken before cooking it.
- Add a little white wine to the water when mixing the flour with liquid.
- Take a shortcut and use leftover cooked chicken or rotisserie chicken from the grocery store which should be added after the pasta is cooked.
Grab your Free copy !
How to make dinner with what you have!
Get dinner on the table fast! Use this guide to help you whip up a tasty dinner with food you already have in your kitchen!
Recipe FAQs
Yes, you can easily make this recipe dairy-free by using an equal amount of dairy-free milk.
Frozen vegetables are a great way to speed up the cooking process. You can use both frozen peas and carrots to make this recipe without thawing them out.
While you can freeze chicken pot pie pasta, I don’t recommend it. The texture of the pasta may become mushy. But if you want to try freezing it, let it cool to room temperature and place it into a freezer safe container and freeze for up to 3 months.
You might also like these easy recipes
- One-Pot Philly Cheesesteak Pasta
- One-Pot Turkey Spinach Lasagna
- One-Pot Turkey and Spinach with Pasta
- Sheet Pan Chicken and Broccoli and Potatoes
Do you like this recipe or have a question?
Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all questions!
Click on serving size to scale this recipe
Find process photos and variations in the blog post:
One Pot Chicken Pot Pie PastaEquipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3/4 cup chopped onion
- 1 cup peas
- 1 1/2 cups carrots chopped
- 8 ounces pasta dry
- 2 1/2 cups water or chicken broth
- 1/2 teaspoon thyme
- 2 tablespoons cream or milk
Instructions
- Prepare the ingredients: cut 1 pound boneless skinless chicken breasts into bite-size pieces, chop the onions (3/4 cup chopped onion) and carrots (1 1/2 cups carrots). Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Once the pan is hot, add the chicken pieces and cook for about 4-5 minutes until it’s almost cooked.
- Reduce to medium heat, and stir the onions, 1 cup peas and carrots. Continue to cook for a few minutes longer.
- Add 1/2 teaspoon thyme 8 ounces pasta and 2 1/2 cups water 2 cups water; cover and cook over medium-low heat until the pasta is al dente – about 10 to 12 minutes.
- At this point the water should be mostly absorbed into the pasta. Mix together an additional 1/2 cup water or broth and a tablespoon of flour. Gradually stir it into the pasta mixture until the sauce thickens. Add a few tablespoons of cream or milk and adjust the consistency by adding a little more liquid or flour and water. Garnish with fresh parsley and serve.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
