Creamy Chicken Pot Pie Pasta Skillet

Why You’ll Love This Recipe

I love that this dish delivers all the comfort of chicken pot pie but with half the work and time. The pasta cooks right in the creamy sauce, soaking up all that savory flavor, and the combination of chicken and vegetables makes it feel wholesome and satisfying. It’s perfect for busy nights when I want something homemade and hearty but don’t have the patience for pie dough.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or cubed)

• Butter

• Onion (diced)

• Garlic (minced)

• Frozen mixed vegetables (peas, carrots, corn, green beans)

• All-purpose flour

• Chicken broth

• Milk or heavy cream

• Uncooked pasta (short shapes like rotini, penne, or shells work best)

• Salt and pepper

• Dried thyme or Italian seasoning

• Shredded cheddar cheese (optional, for extra creaminess)

• Fresh parsley (for garnish)

Directions

1. I heat butter in a large skillet over medium heat and sauté the onion until soft.

2. I stir in the garlic and cook for another 30 seconds until fragrant.

3. I add the frozen vegetables and cook for 2–3 minutes until they start to soften.

4. I sprinkle in the flour, stirring to coat the veggies, and cook for 1–2 minutes to get rid of the raw flour taste.

5. I slowly whisk in the chicken broth and milk, making sure there are no lumps.

6. I stir in the uncooked pasta, salt, pepper, and thyme.

7. I bring the mixture to a simmer, cover, and cook until the pasta is tender, stirring occasionally to prevent sticking (about 10–12 minutes, depending on pasta shape).

8. I stir in the cooked chicken and cheese (if using), letting everything heat through.

9. I garnish with fresh parsley and serve warm.

Servings and timing

This recipe serves about 4–6 people. Prep time is around 10 minutes, cooking time is about 20 minutes, and the whole dish is ready in about 30 minutes.

Variations

• I sometimes swap the chicken for leftover turkey—perfect after Thanksgiving.

• For a lighter version, I use half-and-half instead of cream and skip the cheese.

• I’ve added mushrooms for extra depth and flavor.

• If I want a baked finish, I transfer the mixture to a casserole dish, top with breadcrumbs or puff pastry squares, and bake until golden.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove with a splash of milk or broth to loosen the sauce. The microwave works too, but I stir halfway through to heat evenly.

FAQs

Can I use uncooked chicken instead of cooked?

Yes, I dice raw chicken and cook it in the skillet first, then remove it before starting the sauce. I add it back in at the end to finish cooking in the sauce.

Can I make this gluten-free?

Absolutely. I use gluten-free pasta and a gluten-free flour blend for thickening.

What pasta works best?

Short, sturdy pasta shapes like rotini, penne, or shells hold the sauce well and mimic the heartiness of pot pie filling.

How do I keep the pasta from overcooking?

I check it a couple of minutes before the package time and stir often, since it’s cooking right in the sauce.

Can I freeze this dish?

It’s best fresh, but I’ve frozen portions successfully. I thaw in the fridge and reheat with extra cream or broth to restore creaminess.

Conclusion

This creamy chicken pot pie pasta skillet is everything I love about comfort food—rich, hearty, and full of flavor—without the extra steps of baking a pie. It’s fast enough for weeknights, adaptable to whatever I have on hand, and always leaves me going back for seconds.