Ben Kenwood December 3, 2025

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Classic Chicken Pot Pie Pasta

Name: Classic Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces fusilli or penne pasta; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cups cooked chicken, shredded; 2 cups chicken broth; 1 cup heavy cream; 1 cup frozen peas; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup pie crust pieces, optional

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There is something irresistibly cozy about a bubbling pot of comfort that smells of butter, thyme, and warm crust, and this Classic Chicken Pot Pie Pasta brings that feeling to the dinner table in less time and with fewer dishes. Picture a steam-wrapped bowl of tender pasta and shredded chicken, flecked with sweet peas and carrots, finished with a creamy, herby sauce and the crisp, flaky crunch of pie crust scattered on top, a perfect weeknight hug. If you love a slow cooker pot pie for hands-off comfort, you might also enjoy my slow cooker take on the idea, found here slow cooker chicken pot pie for another cozy option.

What Makes This Special

This recipe feels both familiar and clever, bringing together the best parts of a classic pot pie with the ease and lip-smacking comfort of a pasta dish. The sauce has a rich, velvety texture from the heavy cream, but the bright notes of thyme and the pop of peas keep it from feeling heavy. The shredded chicken adds satisfying bite without competing with the vegetables, and optional pie crust pieces add a playful crunch that echoes the original pot pie experience.

There is an instant comfort factor, but the dish is also flexible, which makes it a weeknight winner. You can use leftover roast chicken, a quick rotisserie bird, or shredded poached chicken, which means dinner comes together fast on busy nights.

Creamy, familiar flavors that please a crowd
Uses pantry staples and leftover chicken
Quick to prepare, but still feels special

Ingredients and Key Notes

These ingredients work together to create a creamy, savory sauce that hugs each pasta piece, while vegetables add color, texture, and freshness. Feel free to swap fusilli for penne depending on what you have, and if you like a little crunch, scatter pie crust pieces on top just before serving.

8 ounces pasta, fusilli or penne
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cups cooked chicken, shredded
2 cups chicken broth
1 cup heavy cream
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
1 cup pie crust pieces, optional

Note, if a recipe calls for bacon, swap in turkey bacon for a lighter, leaner touch. For ideas that emphasize cheesy chicken and pasta flavors, check out this cheesy chicken pasta which shares similar comforts.

How to Cook Classic Chicken Pot Pie Pasta

Cook the pasta according to package instructions until al dente, then drain and set aside, keeping a small cup of the cooking water in case you need to loosen the sauce. The pasta should still have a slight bite so it holds up when combined with the creamy sauce.
In a large skillet, heat the olive oil over medium heat, then add the diced onion, carrots, and celery, and sauté for about 5 minutes until they soften and the onion turns translucent, releasing a sweet, savory aroma. Look for the carrots to lose their raw sheen and for the celery to become tender.
Stir in the shredded chicken, pour in the chicken broth, then add the heavy cream, bringing the mixture to a gentle simmer, stirring often so the cream does not scorch, and allowing the flavors to meld. You will see the sauce thicken slightly and steam will carry the scent of thyme and cooked chicken.
Add the frozen peas, dried thyme, and salt and pepper, stirring to combine, then let the mixture cook for another 3 to 4 minutes so the peas heat through and the sauce is glossy and slightly reduced. The peas should pop with a bright green color against the creamy sauce.
Mix in the cooked pasta and, if desired, fold in the pie crust pieces, stirring until everything is well combined and heated through, adding a tablespoon of reserved pasta water if the sauce needs loosening. The pasta will glisten and the dish should coat each piece evenly.
Serve warm, spooning generous portions into bowls and topping with extra pie crust pieces if you like a crunch, and enjoy your Classic Chicken Pot Pie Pasta with a sprinkle of fresh thyme or cracked black pepper. The contrast of creamy and crisp makes each bite interesting.

Prep ~15 minutes, Cook ~20 minutes, Total ~35 minutes, Servings ~4, Kcal ~590

Make-Ahead and Prep Tips

You can shave time on a busy night by prepping several components ahead. Shred a whole roasted chicken or poach breasts a day in advance and refrigerate in an airtight container. Chop the mirepoix vegetables and store them in a sealed bag so they are ready to sauté, and portion out the herbs and seasonings in small containers.

If you want to assemble ahead, combine the cooked pasta with the sauce and chicken, then cool to room temperature and refrigerate in a covered dish for up to 24 hours. When you are ready to serve, warm gently on the stovetop with a splash of chicken broth to loosen, finish with the pie crust pieces if using, then re-crisp those on a sheet pan in a hot oven for a minute or two before scattering on top.

For a freezer-friendly option, omit the pie crust pieces, cool the assembled pasta completely, then freeze in meal-sized portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking, and keep them refrigerated for up to 3 to 4 days. For longer storage, freeze portions without the optional pie crust pieces for up to 2 months, labeling the container with the date.

To reheat from the refrigerator, warm the dish gently in a skillet over low to medium heat with a splash of chicken broth or cream to restore the sauce to a silky consistency, stirring occasionally until heated through. If reheating from frozen, thaw overnight in the refrigerator, then reheat as above. To refresh texture and add crunch, spread pie crust pieces on a baking sheet and bake at 375 degrees F for 5 to 8 minutes until golden, then sprinkle on top just before serving.

A simple freshness cue is aroma, the dish should smell bright and savory, not sour or off, and the vegetables should still look colorful rather than dull.

Perfect Pairings

A crisp green salad, like baby spinach with lemon vinaigrette, to cut the creaminess
Light roasted asparagus with a squeeze of lemon
Soft dinner rolls or crusty bread to mop up the sauce
A simple slaw with apple and cabbage for a fresh crunch
Roasted Brussels sprouts with a touch of maple for contrast, and for another cozy pasta pairing try this garlic Parmesan chicken pasta

Make It Your Own

Try these ideas to adapt the Classic Chicken Pot Pie Pasta to your pantry and preferences.

Swap in turkey bacon for a smoky, lighter crunch, crisping the strips and chopping them into small pieces before stirring them into the pasta. This gives you bacon-like flavor without pork.
Use cooked leftover rotisserie chicken for speed, or shred poached chicken for a tender, neutral base that soaks up the sauce.
Make it cheesier by stirring in 1 cup of grated sharp cheddar or Gruyere at the end until melted, for a richer, more indulgent sauce.
Add more vegetables, like diced potatoes or mushrooms, sautéed until golden, to bulk up the dish and add earthy depth.
For a lighter sauce, substitute half and half for heavy cream, then thicken slightly with a cornstarch slurry if needed.
Turn it into a one-pan bake by placing assembled pasta in a greased baking dish, topping with pie crust pieces or biscuit dough, and baking at 400 degrees F until bubbly and the topping is golden.
Make a gluten-free version using your favorite gluten-free pasta and either a gluten-free pie crust or toasted breadcrumbs for topping.

All of these swaps avoid alcohol, pork, and bacon unless you choose turkey bacon as a replacement, keeping the dish family-friendly.

Pro Tips for Best Results

Cook the pasta one to two minutes less than package directions, because it will finish cooking when combined with the sauce, preserving a good texture.
Taste and adjust seasoning after the sauce has simmered, salt tends to concentrate as liquids reduce.
Use warm chicken broth when adding to the skillet, it helps maintain a steady simmer and prevents shocking the sauce.
If the sauce feels thin, simmer gently to reduce, or whisk in a teaspoon of cornstarch mixed with cold water to reach the desired thickness.
For the crispiest pie crust pieces, bake them on a sheet tray at 375 degrees F for 5 to 8 minutes, watching closely so they do not burn.
Give the finished pasta a minute to rest off the heat, it allows the sauce to settle and makes serving neater.

Frequently Asked Questions about Classic Chicken Pot Pie Pasta

Can I use raw chicken instead of cooked chicken?
Yes, you can, but you will need to adjust the cooking method. Cut raw chicken into bite-sized pieces and cook them in the skillet with a little oil until no longer pink before adding the broth and cream, then proceed with the recipe. Ensure the chicken reaches an internal temperature of 165 degrees F.
Is it okay to use milk instead of heavy cream?
You can, but milk will create a thinner sauce. To maintain creaminess, use half and half or add a small cornstarch slurry, about 1 teaspoon cornstarch mixed with a tablespoon of cold water, to thicken the sauce gently.
Can I make this vegetarian?
Yes, substitute cooked chickpeas, firm tofu, or a hearty vegetable like roasted cauliflower in place of the chicken, and use vegetable broth instead of chicken broth. Add a splash of soy sauce or nutritional yeast for an umami lift.
How do I keep the pie crust pieces from getting soggy?
Bake the pie crust pieces separately until crisp, and sprinkle them on top right before serving. If you mix them in too early, they will soften as they absorb the sauce.
Can I freeze leftovers with the pie crust topping?
It is best to freeze the pasta without the pie crust pieces, because the crust will become soggy. Store the creamy pasta in freezer-safe containers, and keep the baked crust pieces in a separate sealed bag in the freezer.
What pasta shape works best?
Fusilli and penne both hold the sauce well, but any medium-size short pasta that can snag sauce in its nooks will work, such as rotini, rigatoni, or farfalle.

Final Thoughts

Classic Chicken Pot Pie Pasta is a comforting, flexible dish that captures the best parts of a pot pie while staying quick enough for a weeknight dinner. The creamy sauce, tender chicken, and bright vegetables create a satisfying balance, and optional pie crust pieces add a playful crunch that brings the pot pie spirit to every forkful. Try it with leftover chicken or make extra to enjoy for easy lunches later in the week, and savor the cozy warmth of this approachable favorite soon.

Classic Chicken Pot Pie Pasta

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A comforting dish that combines the best parts of chicken pot pie with pasta, featuring a creamy herby sauce and topped with crispy pie crust.

Instructions

Cook the pasta according to package instructions until al dente, then drain and set aside, keeping a small cup of the cooking water.
In a large skillet, heat olive oil over medium heat, add onion, carrots, and celery, sauté for about 5 minutes until softened.
Stir in the shredded chicken, pour in the chicken broth, and add the heavy cream, bringing to a gentle simmer.
Add frozen peas, dried thyme, salt, and pepper, and cook for another 3-4 minutes.
Mix in the cooked pasta and, if desired, fold in the pie crust pieces. Stir until well combined and heated through.
Serve warm with extra pie crust pieces on top, if desired.