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Creamy classic chicken pot pie pasta dish with vegetables and herbs

Classic Chicken Pot Pie Pasta

This comforting dish transforms the classic chicken pot pie into a delightful pasta experience, combining creamy sauce, tender chicken, and vegetables with al dente pasta for a satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chicken breast cooked, shredded
  • 8 oz egg noodles or pasta of choice
  • 1/4 cup butter
  • 1/2 onion diced
  • 1 stalk celery diced
  • 2 carrots diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 puff pastry or biscuits optional, for topping

Equipment

  • large pot
  • large skillet
  • stirring spoon
  • measuring cups
  • measuring spoons

Method
 

Cooking Steps
  1. Cook pasta according to package directions, then drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add onion, celery, and carrots, cooking until softened, about 5-7 minutes.
  3. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth, then bring to a simmer and cook until thickened.
  4. Stir in shredded chicken, frozen peas, heavy cream, salt, pepper, and thyme. Cook for a few minutes until heated through.
  5. Add the cooked pasta to the skillet and toss to combine with the creamy sauce. Serve warm, optionally topped with baked puff pastry or biscuits.

Notes

Feel free to add other vegetables like corn or green beans for variety.