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Creamy One-Pot Chicken Pot Pie Pasta Bake

Close-up of a creamy serving of chicken pot pie pasta with shredded chicken, peas, and carrots on a white plate.
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This recipe combines the creamy, savory filling of a classic chicken pot pie with your favorite pasta shape, all cooked in one pot for easy cleanup. It delivers familiar comfort food flavors in a simple weeknight dinner format.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup milk
  • 8 ounces dry pasta (like penne or rotini)
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour (for thickening)
  • 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the same skillet. Cook until the vegetables begin to soften, about 5 to 7 minutes.
  3. Stir in the dried thyme, salt, and pepper. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth and milk until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally.
  5. Add the dry pasta to the simmering liquid. Return the browned chicken to the pot. Cook according to the pasta package directions, usually 10 to 12 minutes, stirring often to prevent sticking, until the pasta is tender and the sauce has thickened.
  6. Stir in the frozen peas and heavy cream. Cook for 2 more minutes until the peas are heated through.
  7. Remove the skillet from the heat. If desired, sprinkle the shredded cheese over the top and cover the pot for 5 minutes to melt before serving.

Notes

  • For a shortcut, use 2 cups of shredded rotisserie chicken instead of raw chicken; add it back in step 4 with the peas and cream.
  • You can substitute frozen mixed vegetables for the separate peas, carrots, and celery if you prefer.
  • Use your favorite short pasta shape; macaroni chicken pot pie works well.

Nutrition

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