chicken pot pie pasta recipe

Written BySheba G Updated On
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The Best chicken pot pie pasta recipe

I have to say, this chicken pot pie pasta recipe is one of my absolute favorites. It takes all the cozy, comforting flavors of a classic chicken pot pie and turns it into a quick and easy one-pot pasta dish. My kids gobble it up every time, and I love that I can get a hearty, home-cooked meal on the table in under an hour. It is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Plus, it is packed with veggies and protein, so I feel good about serving it to my family.

Chicken Pot Pie Pasta

4.9 from 751 votes

This creamy pasta dish combines tender chicken, vegetables, and a rich sauce, all baked with a flaky biscuit topping. It is a delicious twist on the classic comfort food that is easy to make and perfect for a family dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Filling

1 pound penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste

For the Biscuit Topping

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
3/4 cup milk

👨‍🍳Directions

1Preheat your oven to 400 degrees F.
2Cook the penne pasta according to package directions until al dente. Drain and set aside.
3While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
4In the same skillet, add the onion, carrots, and celery. Cook for about 5 minutes, until softened. Add the garlic and cook for another minute.
5Sprinkle the flour over the vegetables and stir to coat. Cook for 1 to 2 minutes.
6Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
7Stir in the cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
8Add the cooked pasta to the skillet and stir to combine. Pour the mixture into a 9×13 inch baking dish.
9In a mixing bowl, combine the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the milk until just combined.
10Drop spoonfuls of the biscuit dough over the pasta mixture.
11Bake for 20 to 25 minutes, until the biscuits are golden brown and the filling is bubbly. Let cool for a few minutes before serving.

🔧Equipment

Large pot
Large skillet or Dutch oven
Mixing bowl
Pastry cutter or fork
9×13 inch baking dish
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 700mg🌾Total Carbs: 55g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

You can use leftover rotisserie chicken to save time. Feel free to swap in any vegetables you have on hand, like corn or green beans.

Watch Video Of How Chicken Pot Pie Pasta Works

This chicken pot pie pasta is a real winner in my book. It is a comforting and satisfying meal that comes together easily, making it perfect for a busy weeknight or a cozy family dinner. I hope you give it a try and it becomes a favorite in your home too.

❓ Frequently Asked Questions About Chicken Pot Pie Pasta

1. Can I make this chicken pot pie pasta ahead of time?

Yes, you can assemble the dish without the biscuit topping, cover it, and refrigerate for up to 24 hours. When ready to bake, add the biscuit topping and increase the baking time by about 10 minutes.

2. Can I use a different type of pasta?

Absolutely. Any short pasta shape works well, such as rotini, shells, or farfalle. Just be sure to cook it al dente so it does not get mushy when baked.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

4. Can I freeze this dish?

Yes, you can freeze the baked casserole. Let it cool completely, then cover tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

5. What can I use instead of chicken?

You can use cooked turkey or even canned chicken in a pinch. For a vegetarian version, try using a mix of mushrooms and chickpeas and use vegetable broth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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