Miley This one-pot Chicken Pot Pie Pasta tastes just like the filling of a homemade pie – rich, utterly comforting, and a true treat. It’s the perfect weeknight meal: simple to make (no rolling tons of crusts!), incredibly forgiving, and always a crowd-pleaser! Make it extra saucy or thick (as pictured)!
Have you ever tried that creamy Pot Pie filling at American diners? Sometimes it’s topped with biscuits, like a chicken casserole or cobbler (I don’t know the difference), and other times it’s encased, like classic Chicken Pot Pie. Families call it everything from Pot Pie Casserole to Chicken Noodle Bake to Pasta Pie (I don’t think they know the difference either). 😂
Whatever you call it, it’s savory, warming, and perfectly creamy. Like any comfort food, it’s great to serve on cold nights – especially busy ones, which is probably why it’s so popular on family dinner tables. (You’ll also find it at potlucks during the holidays.)
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Why You’ll Love This Recipe
Some dinners feel like a hug, and this one lands right there.
Classic comfort vibes: Pot pie flavor without a crust.
One pot style: Fewer dishes to clean later.
Family friendly: Mild flavors everyone enjoys.
Weeknight ready: Straightforward steps and pantry basics.
Hearty and filling: Pasta, chicken, and veggies in every bite.
Leftover friendly: Tastes even better the next day.
Ingredients
For the Pasta Base:
- 12 ounces pasta
- 6 chicken thighs skinless and boneless cut into bite size pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon all purpose flour
For the Flavor Layer:
- 1 tablespoon butter
- 1 large onion chopped
- 1 stalk celery chopped
- 1 medium carrot chopped
- 1 teaspoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
For the Sauce:
- ½ cup white wine
- 4 cups chicken broth
- 1 cup frozen peas
Step by Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Drain and set aside while everything else comes together.
2. Season the Chicken
Place chicken pieces in a bowl. Sprinkle with salt, pepper, and flour. Toss gently until lightly coated. This helps thicken the sauce later.
3. Sauté the Vegetables
Heat butter in a large deep skillet over medium heat. Add onion, carrot, and celery. Stir often until soft and lightly golden, about five minutes.
4. Add Herbs and Chicken
Stir in rosemary and parsley. Add chicken to the pan and cook until lightly browned on all sides. The chicken does not need to cook through at this stage.
5. Deglaze the Pan
Pour in white wine and scrape up any browned bits from the bottom. Let it simmer for two minutes so the alcohol cooks off and the flavor deepens.
6. Build the Sauce
Slowly pour in chicken broth while stirring. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly and the chicken turns tender.
7. Finish the Dish
Add cooked pasta and frozen peas. Stir everything together and simmer for a few minutes until peas warm through and the sauce coats the pasta evenly.
Tips & Variations
- Stir in a splash of cream at the end.
- Thyme works great if rosemary feels strong.
- Mushrooms or corn fit right in.
- Short shapes hold the sauce best.
- Replace wine with extra broth.
Serving Suggestions
Chicken Pot Pie Pasta works well on its own, but a simple green salad on the side keeps the meal balanced. Warm bread helps scoop up extra sauce left in the bowl.
For gatherings, I like serving it in shallow bowls with a sprinkle of fresh parsley on top. It feels cozy, filling, and perfect for sharing.
Frequently Asked Questions
Can I use chicken breast?
Yes just cut it into small pieces so it stays tender.
Does this reheat well?
Yes store in the fridge up to three days.
Can I freeze it?
The texture changes slightly but still tastes good.
What pasta works best?
Penne, rotini, or shells hold the sauce nicely.
Is the wine needed?
No the broth alone still tastes great.
Can I add cream?
Yes add it near the end for richness.
Final Thoughts
Chicken Pot Pie Pasta blends comfort and ease in the best way. It brings that familiar pot pie taste into a simple stovetop dinner that feels warm and filling.
This recipe fits busy nights when comfort matters most. One bowl feels satisfying, cozy, and just right after a long day.
Chicken Pot Pie Pasta
Ingredients
For the Pasta Base:
- 12 ounces pasta
- 6 chicken thighs skinless and boneless cut into bite size pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon all purpose flour
For the Flavor Layer:
- 1 tablespoon butter
- 1 large onion chopped
- 1 stalk celery chopped
- 1 medium carrot chopped
- 1 teaspoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
For the Sauce:
- ½ cup white wine
- 4 cups chicken broth
- 1 cup frozen peas
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Drain and set aside while everything else comes together.
- Season the Chicken: Place chicken pieces in a bowl. Sprinkle with salt, pepper, and flour. Toss gently until lightly coated. This helps thicken the sauce later.
- Sauté the Vegetables: Heat butter in a large deep skillet over medium heat. Add onion, carrot, and celery. Stir often until soft and lightly golden, about five minutes.
- Add Herbs and Chicken: Stir in rosemary and parsley. Add chicken to the pan and cook until lightly browned on all sides. The chicken does not need to cook through at this stage.
- Deglaze the Pan: Pour in white wine and scrape up any browned bits from the bottom. Let it simmer for two minutes so the alcohol cooks off and the flavor deepens.
- Build the Sauce: Slowly pour in chicken broth while stirring. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly and the chicken turns tender.
- Finish the Dish: Add cooked pasta and frozen peas. Stir everything together and simmer for a few minutes until peas warm through and the sauce coats the pasta evenly.
