Name: One-Pot Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz rotini or fusilli pasta; 2 tablespoons olive oil; 1/2 yellow onion, diced; 2 cloves garlic, minced; 2 cups cooked shredded chicken (rotisserie works well); 1 cup frozen peas and carrots mix; 1/2 cup frozen corn; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup milk (or half and half for extra creaminess); 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated parmesan cheese (optional); Fresh parsley, chopped (for garnish)

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A cozy, creamy spin on classic chicken pot pie, this One-Pot Chicken Pot Pie Pasta brings together tender shredded chicken, colorful veggies, and comforting pasta in a savory, velvety sauce—all made in a single pan. It’s the kind of hearty, satisfying dish I love turning to when I need something quick, filling, and family-friendly on a busy weeknight.

One-Pot Chicken Pot Pie Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz rotini or fusilli pasta

2 tablespoons olive oil

½ yellow onion, diced

2 cloves garlic, minced

2 cups cooked shredded chicken (rotisserie works well)

1 cup frozen peas and carrots mix

½ cup frozen corn

2 tablespoons all-purpose flour

2 cups chicken broth

1 cup milk (or half and half for extra creaminess)

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

¼ cup grated parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Directions

I start by cooking the pasta according to the package directions, then drain and set it aside.

In a large skillet or saucepan, I heat the olive oil over medium heat, add the diced onion, and cook for about 3–4 minutes until it's soft and fragrant.

Next, I stir in the garlic and let it cook for another minute.

I toss in the frozen peas, carrots, and corn, cooking for 2–3 minutes until they’re warmed through.

I sprinkle the flour over the veggies and stir to coat them evenly.

Then I slowly pour in the chicken broth, stirring constantly to avoid lumps.

I add the milk, thyme, salt, and pepper, and keep stirring until the sauce thickens—usually in about 4–5 minutes.

I stir in the shredded chicken and the cooked pasta, letting everything heat through for a couple more minutes.

If I want to make it extra creamy and rich, I’ll mix in some parmesan cheese until it melts right into the sauce.

Finally, I garnish with fresh chopped parsley and serve it warm.

Servings and timing

This recipe makes 4 hearty servings, perfect for a family dinner.

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Calories per serving: Approximately 410 kcal

Variations

I sometimes swap the rotini for egg noodles, penne, or even shells depending on what I have on hand.

For a richer dish, I use half and half instead of milk.

I like to toss in mushrooms or green beans for extra veggies.

If I’m in the mood for spice, a pinch of red pepper flakes gives it a nice kick.

Leftover turkey also works beautifully in place of chicken.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of milk or broth to loosen up the sauce before warming it on the stovetop or in the microwave. It reheats well and tastes just as comforting the next day.

FAQs

How can I make this dish gluten-free?

I use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment.

Can I make this dish ahead of time?

Yes, I often make it a day ahead and store it in the fridge. I reheat it gently on the stove with a splash of broth or milk to keep the sauce smooth and creamy.

What type of pasta works best?

I like using rotini or fusilli because their twists hold onto the creamy sauce really well. Penne or shells are also great options.

Can I use fresh vegetables instead of frozen?

Absolutely. I sometimes use fresh carrots and peas, but I make sure to cook them a bit longer until they’re tender before adding the flour.

Is it possible to make this vegetarian?

Yes, I skip the chicken and use extra veggies or a plant-based chicken substitute. I also use vegetable broth instead of chicken broth to keep it vegetarian.

Conclusion

This One-Pot Chicken Pot Pie Pasta is everything I want in a weeknight dinner: fast, flavorful, and soul-warming. It takes the cozy feel of chicken pot pie and turns it into a creamy, satisfying pasta that I can make in just one pan. Whether I’m feeding the whole family or looking for a delicious way to use up leftover chicken, this recipe never disappoints.

📖 Recipe:

One-Pot Chicken Pot Pie Pasta

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

A cozy, creamy spin on classic chicken pot pie, this One-Pot Chicken Pot Pie Pasta combines tender shredded chicken, colorful vegetables, and pasta in a velvety sauce—all made in a single pan for a hearty, family-friendly meal.

Instructions

Cook the pasta according to package directions, then drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft and fragrant.
Stir in the minced garlic and cook for another minute.
Add the frozen peas, carrots, and corn. Cook for 2–3 minutes until warmed through.
Sprinkle the flour over the vegetables and stir to coat evenly.
Slowly pour in the chicken broth, stirring constantly to avoid lumps.
Add the milk, dried thyme, salt, and pepper. Continue stirring until the sauce thickens, about 4–5 minutes.
Stir in the shredded chicken and cooked pasta. Cook for an additional 2 minutes to heat through.
If using, mix in the grated parmesan cheese until melted and incorporated.
Garnish with chopped fresh parsley and serve warm.