Name: Easy Chicken Pot Pie Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 12oz penne pasta; 3 tablespoons unsalted butter; 1 small yellow onion, minced; 1 stalk celery, finely chopped; 3/4 teaspoon poultry seasoning*; 1/4 cup all-purpose flour*; 2 cups chicken broth; 1 (14 oz.) mixed vegetables; 2 cups diced cooked chicken

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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

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★★★★★

4.8 from 12 reviews

Quick and easy comfort food recipe that comes together in one skillet!

Author: Laura Fuentes
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 6 servings

Ingredients

12oz 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
1 (14 oz.) mixed vegetables
2 cups diced cooked chicken

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.

Notes

Make this gluten-free by using 1:1gluten-free all-purpose flour and gluten-free pasta.

No poultry seasoning? No problem. Use ½ teaspoon dried sage and ¼ teaspoon dried thyme. Alternatively, use 1 teaspoon Italian seasoning.

Simply give the chicken a rough chop before stirring it into the veggies and sauce.

Nutrition

Serving Size: 1
Calories: 371
Sugar: 3.3 g
Sodium: 354.7 mg
Fat: 8.4 g
Saturated Fat: 4.1 g
Trans Fat: 0 g
Carbohydrates: 50.4 g
Fiber: 3.3 g
Protein: 21.9 g
Cholesterol: 58.3 mg

Chicken Pot Pie Pasta Recipe