Oct 12, 2022
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This chicken pot pie pasta is a cozy and delicious meal made in one skillet.
It has all the flavor, and comfort-food feels of a traditional pot pie recipe, but less work and clean-up involved!
Quick and Easy Chicken Pot Pie Pasta Skillet
Chicken pot pie pasta recreates the classic pot pie into a simple skillet recipe with rotisserie chicken, veggies, and pasta coated in a light pan sauce.
It’s a great dish to make when you’re craving something hearty but don’t want to turn on the oven or roll out pie crust.
Instead, you can whip up this pasta on the stove-top in about 20 minutes and serve it with a side salad or steamed broccoli.
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Chicken Pot Pie Pasta Ingredients
Another favorite weeknight meal is my Spaghetti Carbonara. It makes a great dinner and then can easily transform into lunch for the next day!
This chicken pot pie pasta has many of the ingredients from the traditional recipe plus pasta, of course!
This is what you’ll need to make this recipe:
- pasta: use any tubed or shelled pasta: penne, rotini, macaroni, etc.
- butter: cooked with aromatic vegetables and makes the base for the pan sauce.
- yellow onion: or white onion, just as long as onions are involved.
- celery: an aromatic vegetable cooked down with onions and butter.
- poultry seasoning: adds that “pot pie” flavor to the sauce.
- all-purpose flour: whisked into the cooked vegetables and helps thicken the sauce.
- chicken broth: combined with the flour-coated veggies and simmered to create the “sauce”.
- mixed vegetables: the quintessential pot pie veggies- frozen peas, carrots, and corn. You can find this combo in the frozen section of your grocery store.
- rotisserie chicken: my #1 kitchen hack to save time with recipes that include pre-cooked chicken. You can also use any leftover cooked chicken from a previous meal- you’ll need 2 cups chopped.
Don’t have a rotisserie chicken or leftovers, but want to make this recipe tonight? Pan-sear boneless chicken breast in the same skillet, remove it from the pan and cook the tidbits left with the veggies for added flavor.
Simply give the chicken a rough chop before stirring it into the veggies and sauce.
How to Make Chicken Pot Pie Pasta
Follow the steps below, and you’ll have a cozy pot pie pasta ready to enjoy in less than 20 minutes:
- Bring a large pot of water to a boil
Cook the pasta al dente, according to package instructions. - Meanwhile, make the sauce
In a large skillet, cook the onion, celery, and poultry seasoning in butter over medium-high heat. Add the flour and toss to coat. Pour in the broth and stir to combine. Bring to a simmer and cook for 5 minutes. - Add the veggies and chicken
Once the sauce is thickened, add the frozen veggies and cooked chicken. Stir to coat. - Toss it all together
Drain the pasta, and transfer it directly into the sauce and veggies. Toss to combine and serve.
*If you’d like to make this a gluten-free meal, check out the recipe card at the end of this post.
Watch how easily this dish comes together in the video:
And just like that, you have a simple and satisfying meal your family will request again and again!
Easy Chicken Pot Pie Pasta
Ingredients
- 12 oz penne pasta
- 3 tablespoons unsalted butter
- 1 small yellow onion minced
- 1 stalk celery finely chopped
- ¾ teaspoon poultry seasoning*
- ¼ cup all-purpose flour*
- 2 cups chicken broth
- 14 oz mixed vegetables
- 2 cups cooked chicken diced
Instructions
- In a large pot of boiling salted water, cook pasta al dente, according to package instructions.
- Meanwhile, in a large saucepan, melt butter over medium-high heat. Add onion, celery, and poultry seasoning, and cook until onion is translucent about 4 minutes. Add flour and mix with the vegetables, stirring for 1 minute. Gradually add the broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes, stirring throughout.
- Add the mixed vegetables and cooked chicken, and combine with sauce.
- Drain pasta and add to skillet, toss to combine.
Jenna Marie
I really liked how easy this chicken pasta was to make. It was full of veggies and my family loved it.
janet
fast, easy delicious
grace
chicken pot pie pasta is my new goto when i’m short on time
olivia
a new family favorite
natasha
loved how quick and easy this chicken pasta recipe was
Oxana
I have a very picky eater so I usually sneak vegetables in the food. I like to make her chicken cutlets with chopped cabbage and carrots. She loves it!
Katie Bannan
This looks easy enough to make! We need quick easy meals 2 nights a week due to activities. I love making sweet potatoes into chips for dinner. My boys think they are eating regular potato chips 🙂
Katie
Love this idea! Our kids are big into adding the veggies themselves as in tacos, curry topping, or spring roll ups.
Lori
I made this tonight for dinner. It was a huge hit! Especially my two year old…he ate every last bite! Thanks!
Aubrey
I add spinach in almost everything! No one seems to notice, which is fantastic!
Melissa
To add veggies to our meals, I often add chopped spinach or cabbage or grated zucchini to skillet meals or casseroles.
Marion
We love to make vegetable or minestrone soups in the crockpot. Great way to use up veggies.
Cheryl
My favorite way to add veggies into meals is casseroles.
LAURA
I like to add frozen veggies to a crock pot after cooking chicken in it for a few hours. Add in some ginger, soy sauce, and a bit of rice wine vinegar and then serve over rice. So easy and healthy and delicious.
Christina A.
We add extra veggies in pizza/pasta sauces, meatballs, meatloaves, and smoothies 🙂
Sue
I try to add finely chopped spinach and/or carrots to pasta sauce, meat sauce, meatloaf, meatballs, lasagne, etc.
Pradnya
This was a recipe I was looking for… the gluten free version that is
I usually add mixed frozen veggies while cooking rice.. an easy way if adding veggie to my daily meals
It’s good to know I have a non frozen option with Libby’s vegs
Laura Fuentes
I’m so glad you are able to make this recipe also gluten-free! Enjoy Pradnya.
Erin Baum
Looking forward to trying this (gluten-free) meal! My go-to for adding veggies to meals (easily) would be my chicken pot pie with frozen mixed veggies. Toss them in and throw in the oven. Simple!
Laura Fuentes
I hope you enjoy it Erin!
Daniel Robles
Fortunate to have veggie eaters as a father of 5 my wife and I have focused on making our kids well rounded eaters. As for adding veggies to plates we take the easy route peas in mac n cheese or broccoli. Kids love mac n cheese so why not add veggies to it.
Laura Fuentes
Love that you and your wife add veggies into tried and true recipes. Best way!
Abiyah McNelly
I love to put veggies in lasagna and other pasts dishes, I still cook veggies for a side dish and this way, my family eats lots of veggies.
Carla S
I add vegetables to all my casseroles. No matter what, I always add at least a little bit.
Jody
For breakfast, I add whatever vegetables I have to my eggs or to my smoothie. For lunch, I like to turn leftovers into a salad by topping lettuce and chopped veggies with meat, quinoa or whatever I have leftover. For dinner, I love to roast about any vegetable with olive oil, salt and pepper in the oven to have as an extra side.
mary berry
We love adding fresh asparagus or frozen peas to our dishes. Would love to win that wonderful skillet!
Billie Moore
Due to health reasons, I must have lots of vegetables, so I roast vegetables and sauté them for our meals. I love one pan/pot meals.
Ashleigh Davis
I like to use shredded veggies, like squash and carrots, into some baked goods for that extra serving. It is convenient to always have a bag of mixed veggies on hand during the winter months!
Nicole Buchwald
Frozen veggie mix is great to throw in a fried rice w/leftover chicken or frozen shrimp!
Wendy Fuller
We like to make several veggie choices with each meal. Mixed in broccoli helps us add in more veggies.
Teresa
For a rush meal with veggies (we’re vegetarians), i make squash soup and pasta these days. Quickest soup is pureed squash soup. I make it with either leftover onion-based veggie soup or good store bought broth, microwave and skin the squash of choice (acorn/butternut/pumpkin), throw in whatever like-flavored leftovers in small amounts (Brussel sprouts, eggs, string beans, cooked greens, potato, etc). Then, puree everything, minus broth, with handheld stick blender in the pot, add in broth, and simmer/season. Soup is ready in under 30 minutes. In between waiting for microwave/ simmering, I sprinkle onion and garlic powder in oil — it really works, and super fast — pour in a fav bottled marinara (Paesana or Rao), sprinkle green peas, thinly slice some white mushrooms, and any leftover broccoli, maybe add some fresh bell peppers if I have any on hand. Thin spaghetti or capellini cook the quickest, well under 10 minutes. This meal is hearty, nutritious, and delicious.
Christy
I add chopped greens, especially kale or spinach, to nearly every recipe.
Lisa
I love to partially strain leftover salsa, which seems to accumulate in my fridge periodically , and add to meatloaf or hamburger/turkey burger patties. Everything is moist and flavorful, and I didn’t have to chop anything!
Sheri Lyn Mix
We chop fine spinach, zucchini, and carrots into nearly everything from tomato sauces, and meatballs, and muffins.
Julie
I love doing skillet meals and adding in different veggies and meats. I then serve over rice or pasta. When the veggies are mixed in with a sauce and other ingredients, it seems to be more family-pleasing!
Mindi
I love veggies that can be steamed in the bag, so easy! I have a child with sensory integration disorder and often times the way i add veggies is to puree them, so the flavor is there, but the texture isn’t. It’s a trick I learned from Jessica Seinfields book about sneaking veggies into your kids diet
KaseyM
When I come home from grocery shopping, I chop up veggies like carrots, celery, peppers, onions etc and freeze them so when I need a dinner in a snap, I don’t have to spend time on all that prep work. That way there is no excuse for not adding that extra pop of color, flavor, and nutrition to any meal.
Kara Brodie
I always grate extra veggies into my spaghetti sauce. Like finding new ways to make the same vegetables more flavorful and exciting.
Megan
I love adding shredded carrots or zucchini to my pasta sauce and in sloppy joes! I also sometimes add carrots to pancake batter. 🙂 This recipe looks delicious! Adding it to next week’s meal plan!
Laura Fuentes
Congratulations Megan! You are our winner for the skillet giveaway! Look for an email from [email protected]
Val
Soups with veggies are great!
Cindi F
My daughter really only like green beans so I add peas to her macaroni and cheese and she eats them that way. I am looking forward to a new year of recipes to try. I can’t wait to try this one.
Vic
If find I can easily add extra vegetables to meals by cutting or grating them into,small pieces.
Judy
I use leftovers to make fried rice in my skillet
Rachel Clayson
My favorite way of adding veggies is to add in extra vegetables to add shredded carrots and zucchini to meatloaf, shredded carrots and celery to my spaghetti sauce and to puree roasted butter nut squash and add that to sauces.
jberry
We shred carrot, squash & greens, adding them to all tomato sauce recipes.
Genovieve
This looks super colorful and fun! My kids would probably love this. I could make it with just canned peas and carrots since that’s all I have. thanks!
Stella
I have all the ingredients to make this! well, I have Libby’s canned vegetables in my pantry but it’s nice to know that there is a can-free alternative for quick side veggies.