Delicious Chicken Pot Pie Pasta Recipe for Cozy Meals

Lately I made chicken pot pie pasta and it was so yummy I couldnt believe it. Its kinda like eating two favorite comfort foods at once the creamy chicken filling from pot pie with pasta all in one bowl. The veggies are soft but still got a nice crunch the sauce is rich and makes it all stick together. Every bite felt like home and filled me up real good.

Recently more and more home cooks are mixing pasta dishes with beloved classics like lasagna or mac and cheese and even pot pie. Chicken pot pie pasta is the newest on that list and its easy to tweak so you can try new flavours each time. No wonder families and food lovers cant get enough of it.

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What is Chicken Pot Pie Pasta?

Chicken pot pie pasta is just what it sounds like you take all the tasty parts of a chicken pot pie then toss them with pasta. Instead of a flaky crust youre useing penne or rotini to hold the creamy sauce bits of chicken and veggies. Its a original spin that makes it easy to eat and share any time of year.

I read that pot pies was around for ages as a way to use up left over meats and veggies in a thick gravy inside a dough shell. As cooking got more creative people tried new ways to enjoy those same flavours. Changing the pot pie into pasta shows how cooks nowadays are always remixing old favorites to make em new again.

From a nutrition point of view this dish can be pretty well balanced. You got protein from the chicken carbs from the pasta and vitamins from the peas carrots and other veggies. If youre worried about calories you can use wholegrain pasta or a lighter cream youll still get the same good taste.

Why Chicken Pot Pie Pasta is a Great Option

Comfort food matters alot especially when life gets stressful. Chicken pot pie pasta gives you that cozy feeling with a creamy sauce chicken and veggies all in one dish. It hits your belly and warms your heart.

Its super versitile too you can swap chicken for turkey beef or even tofu if youre going vegetarian. Adding different seasonal veggies helps change the flavours so it never gets boring.

Got little time to cook? No problem this recipe often takes under 30 minutes thats faster than baking a real pot pie. Its perfect for weeknight dinners when you need something quick but still filling.

And if you prep ahead you can cook the sauce pasta and chicken earlier then just warm it up when youre ready. Its great for meal prep so even busy days have a homemade feel.

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Ingredients for Chicken Pot Pie Pasta

To make this dish you will need these ingrediants:

• Chicken: 1 lb cooked and shredded chicken
• Pasta: 2 cups cooked pasta (penne, fusilli or rotini work well)
• Vegetables: 1 cup frozen peas and carrots, ½ cup diced onion, ½ cup diced celary
• Creamy sauce ingrediants: 2 cups chicken broth, 1 cup heavy creme, ¼ cup flour, 1 teaspoon garlic powder, 1 teaspoon thyme, salt and pepper
• Optional topping: 1 cup biscuit or pie crust crumbles for crunch

Variations for dietary needs:

• Gluten-free pasta: Use a gluten-free pasta to avoid gluten.
• Vegetarian: Swap chicken with mushrooms tofu or jackfruit for a meat free version.

Detailed Chicken Pot Pie Pasta Recipe

Ingredients List

• 2 cups cooked pasta
• 1 lb cooked chicken, shredded
• 1 cup frozen peas and carrots
• ½ cup diced onion
• ½ cup diced celary
• 2 cups chicken broth
• 1 cup heavy creme
• ¼ cup flour
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• Optional: 1 cup biscuit or pie crust crumbles

Directions

1. Prepare the Pasta: Cook the pasta on the stove following package instructions until its al dente then drain and set aside.
2. Sauté Vegetables: Heat a skillet with a little oil and cook the onion and celary until theyre soft and smell good.
3. Create the Sauce: Sprinkle the flour over the veggies stir for about a minute then slowly pour in the chicken broth and creme while stirring. Add garlic powder thyme salt and pepper.
4. Combine Ingredients: Stir in the chicken pasta and frozen veggies mix it all so its coated with sauce.
5. Simmer: Turn heat low and let it bubble gently for 5-10 minutes until the sauce thickens.
6. Serve: Top with biscuit crumbles if you like add fresh herbs for colour.

Cooking Tips and Advice

For extra richness add more creme or stir in cheese like cheddar or mozzarella. If you want a lighter option use low-fat creme or yogurt.

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating add a little broth or water so it dont dry out.

You can swap in different veggies or spices to match your taste experiment with new combos.

Variations of Chicken Pot Pie Pasta

Try these twists to keep things fresh:

• Vegetarian Version: Use mushrooms or tofu instead of chicken for a plant-based option.
• Different Pasta: Try bowtie farfalle or whole wheat pasta for a nutty flavour.
• Flavored Sauces: Swap the creamy sauce for pesto or tomato sauce to change the taste.
• Cheesy: Add shredded cheese into the sauce or on top for a gooey finish.

Frequently Asked Questions (FAQs)

• What can I substitute for heavy cream? Try half-and-half coconut milk or plant-based cremes for a lighter taste.
• Can I use leftover rotisserie chicken? Yes its a great shortcut and adds more flavour.
• Is it possible to freeze chicken pot pie pasta? You can freeze it before or after cooking keep it in a sealed container and eat within 2-3 months.
• How can I make it spicier? Add red pepper flakes hot sauce or chopped jalapenos to kick up the heat.
• Can I make this in a slow cooker? Sure just mix everything in and cook on low for 4-5 hours for an easy hands-off meal.

Serving Suggestions

Serve chicken pot pie pasta with a side salad tossed in a light vinaigrette for a fresh contrast. Garlic bread or dinner rolls are also great to sop up extra sauce.

For drinks try a crisp white wine or cold sparkling water with a lemon slice. Garnish the pasta with chopped parsley or chives so it looks fancy even if it wasnt hard to make.

Conclusion

Chicken pot pie pasta brings together the best of old-school comfort foods in a brand new way. Its creamy hearty and easy to adapt for any diet or taste. Whether youre craving the classic pot pie or just want a quick pasta meal this dish wont let you down. Give it a try then share your twists on social media so others can try too!

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Chicken Pot Pie Pasta

A quick and delicious Chicken Pot Pie Pasta recipe that's perfect for a family dinner. Easy to prepare and packed with flavor, this dish is sure to be a hit with everyone.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4 People

Calories 550 kcal

Equipment

• 1 large pot
• 1 skillet
• 1 wooden spoon
• 1 measuring cups
• 1 measuring spoons
• 1 baking dish (9x13 inches)
• 1 strainer

Ingredients

  

• 8 oz pasta (fusilli or rotini)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 cups chicken broth
• 1 cup heavy cream Can be substituted with milk and Greek yogurt for a lighter version.
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour
• 1 cup shredded cheddar cheese

Instructions

 

• In a large pot, bring water to a boil and cook the pasta according to package instructions. Drain and set aside.
• In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
• Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
• Stir in the shredded chicken and frozen mixed vegetables, cooking for another 3-4 minutes until heated through.
• Sprinkle the flour over the mixture and stir to combine, cooking for 1-2 minutes.
• Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps.
• Add thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer, allowing it to thicken for about 5 minutes.
• Once thickened, add the cooked pasta to the skillet and mix well to combine all ingredients.
• Stir in the shredded cheddar cheese until melted and creamy.
• Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 10-15 minutes until bubbly and slightly golden on top.

Notes

For a lighter version, you can substitute heavy cream with a combination of milk and Greek yogurt.

Feel free to customize the vegetables based on your preference or seasonal availability.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.