Creamy Chicken Pot Pie Pasta: Your Ultimate Weeknight Comfort Food Fix
When the craving for warm, hearty pot pie hits on a busy weeknight but your schedule won’t allow for hours in the kitchen, there’s a delicious solution: Chicken Pot Pie Pasta! This incredible dish transforms all the beloved flavors of classic chicken pot pie into a quick, comforting pasta meal. Imagine tender pieces of chicken, a colorful medley of vegetables, and perfectly cooked pasta, all swimming in a rich, creamy chicken gravy, finished with a delightful crunch from toasted Panko breadcrumbs. It’s the ultimate shortcut to coziness, delivering maximum flavor with minimal effort.
There’s so much to adore about the autumn season – the vibrant hues of pumpkins and apples, the crisp golden leaves dancing on the ground, and that delightful feeling of bundling up in a cozy, rust-orange sweater. However, the season also brings shorter days and colder nights, which often means an unwelcome early darkness. This shift inevitably impacts evening routines, forcing a choice between a brisk evening walk, navigating the dark, or skipping it altogether.
As the blustery cold winds begin to chap faces and hands, my culinary desires naturally drift towards hearty comfort food. Traditional chicken pot pie becomes a frequent thought, and for good reason—it’s a dish that warms you from the inside out. Yet, as much as I adore making it, the process can be quite time-consuming. Crafting a perfect small pie crust from scratch, in addition to preparing the flavorful filling, usually reserves this beloved meal for a leisurely day off. And let’s be honest, days off are often packed with fun activities and essential errands, not always hours of kitchen prep.
This challenge led to a simple question: How can I transform the quintessential pot pie experience into a meal that’s quick enough for even the busiest days? The answer lies in this brilliant creation: Chicken Pot Pie Pasta! This recipe is a game-changer, offering all the nostalgic flavors without the extensive labor.
My journey to quick and easy pot pie variations isn’t new; I’ve previously explored other comforting forms, including a soul-satisfying chicken pot pie soup, the ingenious chicken pot pie baked potatoes, and a delightful pot pie casserole with biscuits. Now, it’s time to embrace some carb-y goodness with this innovative pot pie pasta. The absolute best part? Everything comes together effortlessly on the stovetop, eliminating the need to preheat and bake in the oven, saving you precious time and energy.
For the creamy base, I’ve crafted a clever variation of a classic béchamel sauce. While traditional béchamel uses butter, flour, and milk to create a rich white sauce, I’ve opted for chicken broth instead of milk. This creates a deeply savory, luscious gravy, reminiscent of a homemade gravy without drippings, perfectly complementing the chicken and vegetables. And yes, all those vibrant vegetables certainly help make this dinner a bit more nutritious, adding both flavor and essential vitamins!
Why This Chicken Pot Pie Pasta Recipe is Your New Weeknight Hero
This easy chicken pot pie pasta recipe is designed with convenience in mind, utilizing clever shortcuts to bring maximum flavor in minimum time. Forget about hours of chopping and lengthy baking; this dish is all about efficiency without compromising on taste or comfort.
First and foremost, a major time-saver is the use of a bag of frozen mixed vegetables. This means zero chopping for you! Not only are frozen vegetables incredibly convenient, but they are also often more affordable than fresh, and importantly, they retain their full nutritional value. Plus, you never have to worry about whether your favorite vegetables are in season; they’re always ready to go from your freezer. This blend of carrots, peas, corn, and green beans provides that classic pot pie vegetable mix effortlessly.
Secondly, to mimic the beloved crunch of a traditional pie crust without the hassle of baking, we turn to toasted Panko breadcrumbs. While Panko might not offer the flaky layers of a pie crust, it delivers a satisfyingly crisp texture that adds a crucial element to the dish. These Japanese-style breadcrumbs are larger and airier than regular breadcrumbs, ensuring they stay crisp longer, providing a delightful contrast to the creamy pasta and gravy.
Finally, the entire process is streamlined by being a stovetop-only recipe. This eliminates the waiting time for an oven to preheat and the extended baking required for a traditional pot pie. From cooking the pasta and chicken to simmering the rich gravy, everything happens in one or two pans on your hob, making cleanup simpler and the cooking process faster. This winning formula – pasta, chicken, rich gravy, and plenty of vegetables – truly embodies the essence of quick comfort food, making it an ideal choice for any busy evening.
Essential Ingredients for Your Chicken Pot Pie Pasta
Gathering the right ingredients is the first step to creating this delightful chicken pot pie pasta. Here’s a detailed look at what you’ll need and why each component is key:
- Pasta: I highly recommend using penne pasta. Its tubular shape and ridged surface are excellent for catching and holding onto the creamy gravy, ensuring every bite is flavorful. Other great alternatives include rigatoni, which also boasts a robust shape, or farfalle (bow-tie pasta) for a fun visual element and good sauce adherence.
- Frozen Vegetables: A convenience dream! A bag of frozen vegetable medley, typically containing carrots, peas, corn, and green beans, is perfect for replicating the classic pot pie vegetable mix without any chopping. You can also use individual bags of your favorite frozen vegetables like broccoli florets or diced potatoes to customize your mix.
- Olive Oil: Essential for searing the chicken, providing a good base for flavor development and preventing sticking.
- Boneless, Skinless Chicken: Chicken thighs are my top choice here; their higher fat content ensures they remain incredibly juicy and flavorful. If you prefer white meat, boneless, skinless chicken breast works well too, just be mindful not to overcook it to maintain tenderness. You can also use pre-cooked or leftover shredded chicken for an even faster meal (see FAQ for details).
- Butter: The foundation of our rich and savory gravy. Butter provides a wonderfully creamy base and helps create the roux, which thickens the sauce.
- Onion and Garlic: These aromatic powerhouses are crucial for building deep flavor in the gravy. Diced yellow or white onion and minced garlic will infuse the sauce with a warm, savory depth.
- All-Purpose Flour: This is used to create a roux with the butter, which is vital for thickening the chicken broth into a luxurious, creamy gravy.
- Chicken Broth (or Stock): The primary liquid for our gravy, giving it that distinct chicken pot pie flavor without the need for dairy. Opt for a good quality broth for the best taste.
- Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning every layer of the dish, from the chicken to the gravy and pasta.
- Panko Breadcrumbs: Japanese-style breadcrumbs are larger, lighter, and crispier than traditional breadcrumbs, making them ideal for creating that satisfying textural crunch reminiscent of a pie crust topping.
- Fresh Parsley: A sprinkle of fresh chopped parsley at the end adds a vibrant burst of color and a fresh, herbaceous note that brightens the rich, hearty pasta.
How To Craft Your Quick Chicken Pot Pie Pasta
Bringing this comforting dish to life is surprisingly straightforward. Follow these simple steps to create a delicious chicken pot pie pasta in under an hour:
- Boil Pasta and Vegetables: Begin by bringing a large pot of water to a rolling boil. Add a generous handful of salt to the water – this seasons the pasta from within and enhances its flavor. Add your chosen pasta (like penne) and cook according to package directions until it’s perfectly al dente. During the last few minutes of the pasta’s cooking time, add your frozen vegetable medley directly to the pot to blanch them until tender-crisp. Drain the pasta and vegetables thoroughly in a colander.
- Cook Chicken: While the pasta cooks, heat a tablespoon of olive oil in a large skillet (at least 12 inches) over medium heat. Pat your boneless, skinless chicken pieces dry and season them lightly with salt. Add the chicken to the hot skillet and cook for about 4 minutes per side, or until it’s fully cooked through and golden brown. An internal temperature of 165°F (74°C) ensures it’s safe to eat. Transfer the cooked chicken to a bowl and set aside to keep warm.
- Make the Creamy Gravy: Using the same skillet (no need to clean it!), add 1 tablespoon of butter. Let it melt, scraping up any browned bits from the chicken at the bottom of the pan – these are packed with flavor! Add the diced onion and a pinch of salt, cooking until the onion softens, which usually takes about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, stir in the all-purpose flour and another pinch of salt, cooking for 1-2 minutes to create a roux and cook out the raw flour taste. Slowly, and while whisking continuously, pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, or until the gravy has thickened to your desired consistency. Taste and adjust seasoning as needed.
- Fry Breadcrumbs for Crunch: In a separate small skillet, melt the remaining 1 tablespoon of butter. Add the Panko breadcrumbs and cook over medium heat, stirring frequently, until they turn golden brown and toasted, becoming delightfully crisp. Remove from heat and stir in the fresh chopped parsley.
- Combine and Serve: Return the cooked pasta, vegetables, and chicken to the large skillet with the creamy gravy. Toss everything together gently until all ingredients are well coated in the luscious sauce. Serve immediately, topping each portion generously with the toasted Panko breadcrumbs and parsley mix for that essential crunchy finish.
Any delicious leftovers can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep!
Chicken Pot Pie Pasta FAQ
Absolutely! Pot pie pasta is an excellent recipe for utilizing leftover chicken, whether it’s roasted, grilled, or rotisserie chicken. Simply shred or dice about 1 cup of cooked chicken and stir it into the gravy along with the pasta and vegetables at the very end.
Yes, you can substitute regular breadcrumbs. However, be aware that regular breadcrumbs are much finer than Panko, so they will absorb butter and crisp up faster. You might need slightly less and should watch them carefully while toasting to prevent burning. The texture will also be less airy and crunchy than with Panko.
Certainly! This recipe is versatile. If you prefer beef, swap the chicken for an equal amount of diced beef (like sirloin or stew beef, cooked until tender) and use beef broth instead of chicken broth for the liquid to complement the flavor profile.
Yes, easily! Omit the chicken and use vegetable broth instead of chicken broth. For added protein, you can incorporate cooked chickpeas, white beans, or sliced mushrooms into the dish along with the vegetables.
While traditional pot pie doesn’t typically feature cheese in the filling, a sprinkle of cheese can add an extra layer of richness. Sharp cheddar or Parmesan cheese would be delicious mixed into the gravy or sprinkled on top just before serving.
Cooked pasta can sometimes become mushy after being frozen and thawed. While you can freeze leftovers, the texture of the pasta and vegetables might change slightly. It’s generally best enjoyed fresh or refrigerated for up to 5 days.
More Easy Chicken Pasta Recipes
If you’ve got plenty of chicken in the freezer and are looking for more delicious and quick dinner ideas, these chicken pasta recipes are perfect for any weeknight:
- Chicken Fajita Pasta
- Chicken Broccoli Alfredo Mac and Cheese
- Buffalo Chicken Mac and Cheese
Chicken Pot Pie Pasta
4 servings
15 minutes
25 minutes
40 minutes
When you’re craving pot pie on a weeknight but don’t have time, make Chicken Pot Pie Pasta instead! It’s quick comfort food with tender chicken, vegetables, and pasta in a creamy chicken gravy with toasted Panko breadcrumbs on top for crunch.
Ingredients
- 1/2 pound (8 ounces) uncooked penne pasta
- 2 cups frozen vegetable medley (carrots, peas, corn, and green beans)
- 1 tablespoon olive oil
- 1 large boneless skinless chicken breast or 2 small boneless skinless chicken thighs*, patted dry and cut into 1 inch pieces
- 2 tablespoons unsalted butter
- 1/2 cup diced yellow or white onion
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup chicken stock or broth
- 1/2 cup panko breadcrumbs
- 1 tablespoon fresh chopped parsley
Instructions
- Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add pasta. Cook as directed on the package until al dente, about 10-12 minutes. During the last few minutes, add the vegetables. Drain into a colander.
- Meanwhile, in a large 12 inch skillet over medium heat, heat oil. Lightly season chicken with salt then add to hot oil and cook for 4 minutes. Flip and cook for another 3-4 minutes or until no longer pink with internal temperature of 165F. Transfer to a bowl and keep warm.
- In the same skillet without cleaning, add 1 tablespoon butter, scraping up any brown bits left behind. Once melted, add the onion and a big pinch of salt. Cook until softened, roughly 5 minutes. Add the garlic and cook 1 minute.
- Stir in the flour and salt to coat. Slowly stir in the broth. Bring to a boil then cook until it starts to thicken, about 2-3 minutes. Taste and adjust for salt.
- In a small skillet, melt the remaining 1 tablespoon butter. Add the breadcrumbs and cook until brown, stirring often. Stir in parsley.
- Mix together the pasta, vegetables, chicken, and sauce. Serve with toasted breadcrumbs on top.
Refrigerate leftovers in an airtight container for up to 5 days.
Notes
- *You can also use 2 cups cooked chicken. Skip cooking the chicken then stir it in at the end with the sauce.
- Enjoyed this recipe? Check out Chicken Pot Pie For Two, Chicken Pot Pie Soup, and Pot Pie Casserole.
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First published November 11, 2014