Quick Chicken Pot Pie Pasta (Print Version)
Creamy chicken and pasta combining pot pie flavors with peas, corn, and cheddar—ready in about 30 minutes.
# What You Need:
→ Poultry & Pasta
01 - 2 cups cooked chicken breast, cubed or shredded
02 - 12 oz short pasta (rotini or penne)
→ Vegetables
03 - 1 cup frozen peas and carrots mix
04 - 1/2 cup frozen sweet corn
05 - 1/2 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
→ Sauce & Seasoning
08 - 2 tbsp all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk or 2% milk
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried parsley
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/2 cup shredded cheddar cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 2 to 3 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
03 - Sprinkle the flour over the onion and garlic, stirring constantly for about 1 minute to form a smooth roux and cook out the raw flour taste.
04 - Gradually whisk in the chicken broth followed by the milk, stirring until completely smooth. Bring the mixture to a gentle simmer and let it thicken for 2 to 3 minutes, stirring occasionally.
05 - Stir in the dried thyme, parsley, salt, and pepper. Add the frozen peas and carrots, corn, and cooked chicken. Continue cooking for 3 to 4 minutes until everything is heated through and the vegetables are tender.
06 - Add the drained pasta to the skillet and toss well to coat every piece in the creamy sauce. Taste and adjust the seasoning as needed.
07 - If using, stir in the shredded cheddar cheese until fully melted and the sauce is creamy. Serve hot, garnished with extra parsley if desired.
# Expert Tips:
01 -
- It delivers all the cozy, nostalgic warmth of pot pie in a fraction of the time, no pastry skills required.
- One pan means you get a creamy, satisfying dinner and only have to wash one big skillet afterwards.
02 -
- Adding the broth and milk too quickly or all at once will leave you with stubborn lumps, so pour gradually and whisk with confidence.
- Do not skip the roux step, those sixty seconds of stirring flour into butter are what transform thin liquid into a sauce that actually clings to the pasta.
03 -
- Slightly undercook the pasta by one minute since it will continue absorbing sauce as it sits, preventing mushy leftovers.
- A tiny pinch of nutmeg stirred into the sauce right at the end adds a warmth that makes people ask what your secret is.