The first time I dreamed up this Chicken Pot Pie Pasta, it was a classic, blustery fall evening. My craving for the deep, savory comfort of a chicken pot pie was fierce, but the thought of making a pastry crust felt like too much. I wanted that soul-warming feeling now. As I stood in my kitchen, the idea hit me: what if I took all those familiar, creamy flavors and swirled them into a bowl of pasta? The result was nothing short of magic. My entire home filled with the most incredible aroma—buttery onions, tender chicken, and earthy herbs—and that first forkful was pure, unadulterated comfort. It felt like a hug in a bowl, and it’s been a beloved staple in my home ever since.
Ingredients
- 8 oz penne pasta
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 cups cooked chicken, shredded or cubed (a rotisserie chicken is perfect here!)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, lightly crushed
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
A quick note on a few key players: using a rotisserie chicken is my biggest time-saving secret and I highly recommend it—it adds fantastic flavor. Don’t skip the heavy cream; it’s what gives the sauce that luxurious, pot-pie richness. I’ve tried it with just milk, and trust me, the cream makes a huge difference. For the herbs, if you have fresh thyme, use a tablespoon, but the dried works beautifully too.(See the next page below to continue…)