Chicken Pot Pie Pasta (One-Pan)

Chicken Pot Pie Pasta (One-Pan)

Serves

4–6

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Ingredients

Protein & Pasta

• 2 cups cooked chicken, diced or shredded (rotisserie = MVP)

• 12 oz pasta (penne, rotini, or egg noodles)

Veggies

• 1 cup frozen peas & carrots

• ½ cup corn (optional but good)

• ½ onion, diced

• 2 celery stalks, sliced

Sauce

• 3 tbsp butter

• 3 tbsp flour

• 2½ cups chicken broth

• 1 cup milk or half-and-half

• ½ cup heavy cream (optional but luxurious)

Seasoning

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried thyme

• Optional: pinch of sage or poultry seasoning

Topping (optional but 🔥)

• Crushed buttery crackers or toasted panko

• Extra butter

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How to Make It

1. Cook Pasta

• Boil in salted water until just al dente

• Reserve ½ cup pasta water, then drain

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2. Build the Sauce

1. Melt butter in a large skillet or pot

2. Sauté onion + celery (3–4 min)

3. Stir in flour, cook 1 minute

4. Slowly whisk in broth, then milk

5. Simmer until thick (5–7 min)

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3. Make It Pot Pie

• Add chicken, frozen veggies, cream, and all seasoning

• Simmer 3–5 minutes until cozy and thick

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4. Combine

• Add pasta to sauce

• Splash in reserved pasta water if needed

• Taste and adjust salt/pepper

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Optional Crispy “Crust” Vibes

• Toss crackers or panko with melted butter

• Sprinkle on top

• Broil 1–2 minutes until golden

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Variations

• Extra creamy: add cream cheese (2–3 tbsp)

• Healthier: use milk only + whole wheat pasta

• Baked version: transfer to casserole dish, top, bake at 375°F for 15 min

• Turkey swap: leftover turkey works perfectly

If you want, I can:

• Make it slow-cooker

• Turn it into a dump-and-bake

• Or give you a 30-minute ultra-lazy version

Just tell me your vibe 😌🍲