If you love the warmth of a classic pot pie, this Chicken Pot Pie Pasta brings all that comfort—without the crust. This one-pot recipe is loaded with juicy chicken thighs, tender veggies, and pasta simmered in a savory rosemary-infused broth. It’s rich, hearty, and unbelievably easy. Whether you’re craving something nostalgic or just need a fuss-free dinner idea, this dish will feel like a warm hug in a bowl. Plus, it’s beginner-friendly and uses simple ingredients you may already have on hand.
Why You’ll Love This Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is a creamy dream for busy nights and cozy weekends. Here’s why it stands out:
- One-Pot Wonder – Everything simmers together for max flavor and minimal cleanup.
- Creamy and Hearty – Chicken, pasta, and veggies in a thick broth-based sauce hit all the comfort notes.
- Elevated Flavors – Fresh rosemary, white wine, and a hint of butter give it depth.
- Perfect for Beginners – No fancy techniques, just simple, satisfying cooking.
The beauty of this Chicken Pot Pie Pasta lies in how easy it is to make, yet how flavorful it turns out.
History & Fun Facts About Chicken Pot Pie Pasta
How did we get from flaky pie crusts to creamy pasta bowls? Here’s a look at the roots of Chicken Pot Pie Pasta:
- Chicken pot pie dates back to 19th-century American and English kitchens, known for its savory fillings and buttery crust.
- Pasta dishes gained popularity in the U.S. as quicker comfort meals, especially one-pot recipes.
- Combining the two? A modern evolution for busy cooks who love comfort food.
- Fresh herbs like rosemary weren’t traditional in pot pies, but they add a gourmet touch to today’s pasta version.
Key Ingredients in Chicken Pot Pie Pasta
- Chicken Thighs – Juicy and flavorful, they’re perfect for simmering until tender.
- Carrot, Celery, and Onion – This classic trio builds the savory base.
- White Wine – Adds brightness and depth to the sauce.
- Fresh Rosemary – Lends an aromatic note that elevates the dish.
- Pasta – Absorbs the broth and thickens naturally.
- Chicken Broth – Acts as both the sauce and the flavor foundation.
- Frozen Peas – A final pop of color and sweetness.
How to Make Chicken Pot Pie Pasta
Step-by-Step Guide to Creamy Chicken Pot Pie Pasta
- Sauté the Veggies
In a large saucepan or Dutch oven, melt the butter over medium heat. Add chopped onion, celery, and carrot. Cook for about 5 minutes until softened and fragrant. - Add Chicken and Seasonings
Toss in the bite-sized chicken thighs. Season with salt and pepper. Cook for 5–7 minutes, until the chicken is no longer pink. - Thicken with Flour
Sprinkle flour over the chicken and veggies. Stir well and let cook for 1 minute to eliminate any raw flour taste. - Deglaze and Build Flavor
Add rosemary, then pour in white wine to deglaze the pan—scraping up any bits stuck to the bottom. Follow with chicken broth and uncooked pasta. - Simmer the Pasta
Stir everything together. Bring to a simmer, cover, and cook for 15 minutes over medium-low heat. Stir occasionally to prevent sticking. - Add Peas and Finish Cooking
Add frozen peas and stir. Cook for another 5–10 minutes until the pasta is tender and the sauce is creamy. - Taste and Garnish
Adjust seasoning if needed. Sprinkle with fresh parsley before serving for a pop of freshness.
Chicken Pot Pie Pasta Tips and Twists
Make this Chicken Pot Pie Pasta your own with these tips and variations:
Cooking Tips:
- Use low-sodium broth so you can control the salt level.
- Chop veggies evenly so they cook at the same rate.
- Deglazing with wine adds flavor—but you can substitute broth if needed.
- Simmer gently—avoid boiling hard, which can make pasta mushy.
- Add herbs at the right time—rosemary early for full infusion, parsley at the end for brightness.
Variations:
- Swap chicken thighs for shredded rotisserie chicken.
- Stir in a splash of cream or milk at the end for extra richness.
- Top individual servings with buttery breadcrumbs for crunch.
Storage, Reheating, and Make-Ahead Tips
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a saucepan over low heat with a splash of broth or water to loosen the sauce. Or microwave in 60-second bursts, stirring in between.
- Make-Ahead: Chop all vegetables and prep the chicken a day ahead for a 20-minute dinner the next day.
Serving Suggestions for Chicken Pot Pie Pasta
Want to round out your meal? Here are some delicious pairings:
- Roasted Broccoli and Carrots – A classic side with similar flavors.
- Grilled Garlic Bread – Perfect for soaking up that creamy sauce.
- Simple Avocado Toast with Egg – For a hearty brunch version.
- Iced Tea or White Wine – Complements the herbs and richness of the pasta.
- Fresh Fruit Salad – Keeps things balanced with a light, juicy bite.
Frequently Asked Questions
Can I skip the wine?
Yes—just use extra chicken broth in its place.
Will chicken breast work instead of thighs?
Absolutely. Thighs are juicier, but breasts cook faster and leaner.
Can I use gluten-free pasta?
Yes, but reduce cooking time and stir gently to prevent breakage.
What veggies can I swap in?
Try green beans, mushrooms, or chopped spinach!
Can I freeze leftovers?
Freezing is not recommended—creamy sauces may separate when reheated.
Enjoy Your Chicken Pot Pie Pasta
This Chicken Pot Pie Pasta recipe is your weeknight answer to cozy cravings. It blends the hearty soul of a pot pie with the ease of a one-pot meal. Creamy, flavorful, and full of classic ingredients, this dish feels like home in a bowl. Whether you’re cooking for a crowd or just want leftovers to love, it’s a comforting classic with a twist you’ll want to make again and again.
Explore More Recipes You’ll Love
If this Chicken Pot Pie Pasta warmed your soul, don’t stop here! Try these next:
- Our Chicken Alfredo Lasagna brings even more creamy goodness to the table.
- For an herby meatball option, try Slow Cooker Tuscan Chicken Meatballs.
- Love quick, filling wraps? These Grilled Chicken Wraps are fresh and easy to prep.
- And for a fun twist on pasta salad, don’t miss the Deviled Egg Pasta Salad.
Chicken Pot Pie Pasta Recipe (One-Pot Comfort Meal)
Ingredients
- 1 tablespoon unsalted butter
- 1 large onion chopped
- 1 stalk celery chopped
- 1 medium carrot chopped
- 6 chicken thighs boneless & skinless, cut into bite-size pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh rosemary chopped (or ½ tsp dried)
- ½ cup white wine
- 4 cups chicken broth low-sodium
- 12 ounces uncooked pasta penne or rotini recommended
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
Instructions
- In a large Dutch oven or pot, melt butter over medium heat. Add onion, celery, and carrot; cook for 5 minutes until softened.
- Stir in chicken thighs. Season with salt and pepper. Cook 5–7 minutes until chicken is no longer pink.
- Sprinkle in flour and stir. Cook 1 minute.
- Add rosemary and white wine to deglaze the pan. Scrape up any bits.
- Pour in chicken broth and add uncooked pasta. Stir everything together.
- Simmer over medium-low heat for 15 minutes, stirring occasionally.
- Add frozen peas. Cook 5–10 more minutes or until pasta is tender.
- Adjust seasoning and garnish with fresh parsley before serving.
Notes
Calories: 480 per serving (approx.)
Protein: 32g – Carbohydrates: 45g – Fat: 18g – Fiber: 4g – Sugar: 5g