Chicken Pot Pie Pasta is a delicious twist on classic chicken pot pie! Pasta replaces pie crust in this one pot dinner that’s perfect for weeknights.
Chicken pot pie ranks pretty high on my list of favorite comfort foods. I love it with biscuits on top or with the traditional pie crust. On days when I don’t want to mess with making biscuits or dealing with pie dough, I love to make this Chicken Pot Pie Pasta.
It’s all made in one pot and has all the flavors and ingredients you’d expect to find in chicken pot pie with the exception of pasta. I also managed to sneak in some healthier substitutions and to be honest I didn’t notice a difference at all.
Ingredients Needed to Make Chicken Pot Pie Pasta
- Pasta such as rotini, penne or shells
- Olive oil or butter
- Yellow onion
- Garlic, grated or minced
- Frozen peas
- Fresh thyme and sage
- Low sodium chicken broth
- Low fat milk or whole milk
- Cooked boneless skinless chicken breasts
- Plain Greek yogurt
How to Make Chicken Pot Pie Pasta
Start by cooking the pasta. Use a pot or pan that’s large enough to make the rest of the meal in. Drain the pasta and set it aside. Add olive oil or butter to the pot/pan and heat it over medium-high heat. Add in the onion, carrots and celery and sauté for about 4 minutes or so. Add in the garlic, herbs, peas and chicken and sauté for another couple minutes.
Sprinkle the flour in with the vegetables and chicken and stir everything together until the flour is incorporated. Slowly pour in the chicken broth and milk, stirring the entire time to prevent lumps from forming. Cook over medium heat until the sauce thickens, about 4-5 minutes. Stir often to prevent the sauce from sticking to the bottom and sides of the pot.
Once the filling has thickened stir in the pasta. Turn off the heat and stir in the Greek yogurt. To prevent the yogurt from curdling it’s important to add it in off the heat and stir it in quickly.
Tips and FAQ
Time saving tips:
- Use store bought rotisserie chicken (skin removed) if you don’t have time to cook the chicken or have any leftover in your refrigerator.
- To save time on prepping vegetables use a frozen carrot and pea blend. I believe they now have frozen diced onions as well.
No. If you don’t have Greek yogurt or don’t like it you can omit if from the recipe, however the sauce won’t be as creamy without it. You can also replace it with 2 ounces of softened cream cheese. If you do this, stir it into the sauce before adding the pasta.
Can I make this gluten-free?
Yes. Simply substitute equal amounts of all purpose gluten-free flour for the regular flour. Then use your favorite gluten-free pasta. My favorite brands of gluten-free pasta and flour are Jovial and Bob’s Red Mill.
Yes, however I find the flavor of dishes to always be better when fresh herbs are used. If you want to use dried, I would start with a 1/2 teaspoon of each, taste, and add more if needed.
- 12 ounces uncooked pasta such as rotini, penne or shells
- 1 1/2 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- Kosher salt and fresh ground black pepper to taste
- 2 cloves of garlic, grated or minced
- 1/2 cup frozen peas, defrosted
- 1 1/2 teaspoons fresh thyme leaves
- 1 1/2 teaspoons chopped fresh sage
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 1 cup low fat milk or whole milk
- 1 1/2 cups cooked diced boneless skinless chicken breasts
- 1/4 cup plain low fat Greek yogurt
- Cook the pasta until al dente. While the pasta cooks prep the vegetables and chicken. Once the pasta is cooked, drain it and set aside. Return the pot or pan to the stove and heat the olive oil over medium-high.
- Add in the onion, carrots and celery and season with salt and pepper. Sauté the vegetables until they've softened slightly, about 5 minutes. Add in the garlic, peas and fresh herbs and sauté another minute.
- Sprinkle the flour over the vegetables and stir it in until it's combined with the vegetables. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Pour in the milk and stir in diced chicken. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Add in the pasta and stir together until it is completely coated in the sauce. Turn off the heat and stir in the Greek yogurt. Serve the pasta topped with extra fresh thyme leaves desired.
Amount Per Serving: Calories: 446Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 119mgCarbohydrates: 65gFiber: 4gSugar: 8gProtein: 31g
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