Get all the cozy, comforting flavors of a homemade chicken pot pie without the hassle of a crust! This Chicken Pot Pie Pasta is a genius weeknight meal that combines tender chicken, sweet peas and carrots, and bowtie pasta in a rich, creamy herb gravy. It’s a “spoon food” dinner that warms the soul, perfect for feeding a hungry family when you are short on time.
Why You’ll Love This Recipe
Deconstructed Comfort
This recipe takes the best part of the pot pie—the creamy filling—and turns it into a pasta sauce. It’s much faster than baking a pie and easier to eat. The bowtie pasta mimics the texture of the crust, catching the savory gravy in every nook. It’s familiar, kid-friendly, and incredibly satisfying.
One-Pot Efficiency
You cook the veggies, make the sauce, and toss in the cooked chicken and pasta all in one large skillet. It minimizes cleanup while delivering maximum flavor. Using frozen mixed vegetables and rotisserie chicken makes this a true 30-minute meal.
Ingredients
- 12 oz bowtie pasta
- 2 cups cooked chicken, cubed
- 2 cups frozen mixed vegetables (peas/carrots)
- 0.25 cup butter
- 0.25 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
Instructions
- Cook pasta and drain.
- Melt butter, sauté onion/celery. Add flour and cook 1 min.
- Whisk in broth and cream. Simmer to thicken.
- Add chicken, veggies, and herbs. Heat through. Toss with pasta.
Ingredient Highlights & Substitutions
Essential Ingredients
Pasta: Bowties (farfalle) or egg noodles are classic choices.
Cooked Chicken: Rotisserie chicken or leftover grilled chicken, diced.
Frozen Veggies: Peas, carrots, and corn mix (no chopping required!).
Butter & Flour: To create the roux for the gravy.
Chicken Broth & Cream: The liquid base for the sauce.
Herbs: Thyme, sage, and parsley for that signature “pot pie” taste.
Smart Substitutions
For a lighter sauce, use milk instead of cream. You can use raw chicken breast; just dice it and sauté it with onions at the beginning until cooked through. To add a crunch that mimics the crust, top individual bowls with crushed butter crackers or toasted panko breadcrumbs.
Step-by-Step Instructions
Prep Phase
Boil a pot of water for the pasta. Dice the onion and celery. Cube the cooked chicken.
Cooking Phase
Cook pasta according to package directions. Drain.
In a large skillet, melt butter over medium heat. Sauté onion and celery until soft.
Sprinkle flour over the veggies and cook for 1 minute.
Gradually whisk in the chicken broth and cream until smooth. Simmer for 5 minutes until thickened.
Stir in the herbs, frozen vegetables, and chicken. Cook for 2-3 minutes until heated through.
Add the cooked pasta to the sauce and toss to coat. Season with salt and pepper.
Pro Tips for Perfect Results
Technique Secrets
The thickness of the sauce is key. You want it to coat the pasta like a gravy, not be soupy. If it’s too thin, simmer a bit longer. If it gets too thick, add a splash of pasta water. Season liberally with black pepper and thyme—these are the flavors that scream “pot pie.”
Common Mistakes to Avoid
Overcooking the pasta. Since you are tossing it in hot gravy, drain it when it is just al dente. If it’s too soft, it will break apart in the heavy sauce.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 25g |
| Carbohydrates | 55g |
| Fat | 18g |
Serving Ideas & Pairings
Presentation & Plating
Serve in bowls topped with fresh parsley.
Pairing Suggestions
Serve with warm biscuits or rolls. If you love comforting noodle dishes, you’ll also enjoy our Easy Beef And Noodles (30-Min!) for a beefy variation.
Frequently Asked Questions
Q1? Can I bake this?
Yes, transfer to a casserole dish, top with biscuits, and bake until golden.
Q2? Can I freeze it?
Cream sauces can separate, but it’s edible. Reheat gently with a splash of milk.
Q3? Can I use turkey?
Yes! This is the perfect recipe for leftover holiday turkey.
Conclusion
Chicken Pot Pie Pasta is the cozy, creamy meal your family has been waiting for. It’s classic comfort food made simple.
