This cozy, family-friendly chicken pot pie pasta has all the comforting flavors of chicken pot pie but comes together in a fraction of the time! Tender rotisserie chicken, a mix of colorful veggies, and hearty pasta are tossed in a rich, creamy sauce and finished with melted cheddar cheese. It’s ready in about 30 minutes — perfect for busy weeknights.
We loved this easy version of chicken pot pie. It was great for a night where I didn’t have much time to cook, but it is really satisfying just like the original dish. If you don’t like using rotisserie chicken you could roast or poach a chicken and use that shredded instead. I used to bag of frozen corn, peas and greenbeans here but fresh non frozen veggies could also be used.
I keep buying dried spatzle noodles because we really like them, but any pasta can work here. Egg noodles would be great too. If you are in the mood for traditional chicken pot pie and want to use my from scratch recipe, you can find that here. Happy eating!
Chicken Pot Pie Pasta
Ingredients
For the sauce:
- 2 tbsp butter
- 1 onion diced
- 2 garlic cloves minced
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
For the pasta:
- 12 oz pasta of your choice cooked according to package
- 2 1/2 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables
- 1 1/2 cups shredded cheddar cheese plus a bit more for the top
Instructions
- Cook pasta according to package, drain and rinse with cold water and set aside until needed.
- In a deep skillet or saucepan, add the butter over medium heat and allow it to melt. Add the onion and garlic and stir. Sprinkle the flour in and whisk while it cooks for a minute. Slowly add the chicken broth while whisking to avoid lumps.
- Now add the milk or cream, thyme, onion powder, garlic powder, frozen veggies and salt and pepper to taste. Cook until the veggies are heated through. Remove from heat and slowly whisk in the shredded cheese. Add in the pasta and simmer until everything is hot. Serve in bowls topped with extra shredded cheese.