Chicken Pot Pie Skillet Pasta: Cozy, Creamy & One-Pan Comfort

Hey there, friend! Come on in, pull up a stool at the kitchen island, and let me tell you about the recipe that’s been on heavy rotation in my house lately. You know that deep, soul-warming feeling you get from a classic chicken pot pie? The one that smells like a hug and tastes like childhood? I’m talking about that perfect, creamy filling, studded with tender chicken and sweet veggies, all wrapped up in a flaky, buttery crust. It’s pure magic.

But let’s be real for a second. On a busy Tuesday night, after a long day, who has the time or energy to make pastry from scratch? I know I don’t! That’s exactly why I created this Chicken Pot Pie Skillet Pasta. It’s my brilliant, weeknight-friendly hack to get ALL that incredible comfort food flavor onto your table in under 30 minutes, using just one pan. Yes, you read that right—one pan!

We’re taking all the beloved, cozy elements of the filling—the juicy chicken, the sweet carrots and peas, the aromatic thyme, that luxuriously creamy sauce—and we’re tossing them with tender pasta right in the skillet. Every forkful is a creamy, savory, utterly satisfying bite that delivers 100% of the comfort with 0% of the pastry fuss. This isn’t just dinner; it’s a big, warm, edible sigh of relief. So, grab your favorite skillet, and let’s make something incredibly delicious together.

The Story Behind the Skillet: A Cozy Culinary Mash-Up

This recipe was born from a happy little accident and a serious craving. A few winters ago, I was hosting a last-minute, super-casual friends’ night. The plan was a big, communal pot pie. I had the filling simmering away, filling the whole house with that incredible smell, when I realized… I’d completely forgotten to take the pastry out of the freezer. A classic Olivia move!

Panic? For a second. But then I looked at the pot of golden, creamy filling and the box of pasta on the counter, and a lightbulb went off. What if I just… combined them? I boiled the pasta, stirred it into the filling right in my trusty cast iron skillet, and popped the whole thing under the broiler with a handful of cheese for a minute. What emerged was a bubbling, creamy, carb-tastic masterpiece. My friends descended on it, and the conversation immediately turned to childhood comfort foods, favorite pasta shapes, and the genius of one-pan wonders. It was a hit! That night taught me that the best recipes often come from improvisation and a desire to gather people around something simple and heartwarming. This skillet pasta is now my go-to for delivering pot pie vibes any night of the week.

Gathering Your Cozy Ingredients

Here’s what you’ll need to build this flavor-packed dish. I’ve added my little chef notes next to each one because knowledge is power (and tastier dinners)!

• 2 cups cooked chicken, shredded or cubed: This is your shortcut to fast flavor! I love using the meat from a store-bought rotisserie chicken—it’s juicy, seasoned, and saves you so much time. Leftover roasted or grilled chicken works beautifully too. For a vegetarian twist, skip it or use hearty chickpeas.
• 8 oz short pasta (like rotini or shells): The nooks and crannies in shapes like rotini, cavatappi, or small shells are perfect for trapping every bit of the creamy sauce. It’s like a little sauce pocket in every bite!
• 1 tbsp butter: Our flavor foundation. It adds a rich, nutty depth as it cooks the veggies. For a dairy-free version, a good olive oil or vegan butter works great.
• 1 small onion, diced & 2 cloves garlic, minced: The aromatic dream team. They build a savory-sweet base layer that makes the whole dish sing. Don’t rush sautéing these—let them get soft and fragrant.
• 1 cup carrots, diced: A pop of color and natural sweetness. I dice them small so they cook quickly and evenly in the skillet.
• ½ cup frozen peas: The classic pot pie pea! Using frozen means they’re always sweet and tender. We add them at the end so they stay vibrant green and don’t get mushy.
• 2 tbsp all-purpose flour: This is our sauce thickener! It mixes with the butter to make a “roux,” which gives the sauce its luscious, gravy-like body.
• 1 ½ cups chicken broth & ½ cup milk or cream: The liquid gold. Broth = savory depth. Milk/cream = creamy luxury. I often use 2% milk, but heavy cream or even half-and-half makes it outrageously rich and decadent. For a lighter version, whole milk is perfect.
• ½ tsp dried thyme: That little “je ne sais quoi” that screams “pot pie!” It’s earthy, slightly floral, and the quintessential herb here. Fresh thyme is lovely too—use about 1 teaspoon.
• Salt and pepper to taste: Your essential flavor finishers. Season in layers as you cook!
• Optional: grated parmesan, parsley for garnish: The confetti! A sprinkle of Parmesan adds a salty, umami punch, and fresh parsley gives a bright, fresh finish. Highly recommended.

Let’s Get Cooking: Your Step-by-Step Guide

Ready? Tie on your apron (the messy one is totally fine), and let’s dive in. I’ll walk you through each step with my favorite tips to ensure creamy, pasta perfection.

1. Prep Your Pasta: Cook your pasta in a separate pot of well-salted water according to the package directions for *al dente*. Why al dente? It will continue to cook a tad when we add it to the hot sauce, so starting with a slight bite prevents mushiness. Drain it, but do NOT rinse it. We want that starchy surface to help the sauce cling. Drizzle with a tiny bit of oil to prevent sticking if you’re not adding it to the sauce right away.
2. Build the Flavor Base: While the pasta cooks, place your large skillet (a 10- or 12-inch works best) over medium heat. Add the butter and let it melt and foam slightly. Toss in the diced onion and carrots. Chef’s hack: Sauté these for a good 5-6 minutes, until the onions are translucent and the carrots start to soften. This isn’t just cooking—it’s “sweating,” which concentrates their sweetness and builds incredible flavor. Add the minced garlic in the last 60 seconds (so it doesn’t burn and turn bitter). Your kitchen should smell amazing right now.
3. Create the Creamy Sauce: Sprinkle the flour evenly over the cooked veggies. Stir constantly and cook for about 1 minute. This cooks out the raw flour taste and creates our thickening paste (the roux). Now, slowly pour in the chicken broth while whisking vigorously. This prevents lumps! Once it’s smooth, whisk in the milk or cream. Bring the whole mixture to a gentle simmer. You’ll see it start to thicken beautifully into a creamy, gravy-like sauce. Let it bubble for 2-3 minutes to reach its full thickness.
4. The Grand Union: Stir in the dried thyme, shredded chicken, and frozen peas. The peas will thaw almost instantly in the hot sauce. Now, add your cooked, drained pasta. Using a sturdy spoon or tongs, gently fold everything together until every piece of pasta is gloriously coated in that creamy sauce and the chicken and veggies are evenly distributed. Let it heat through for another 2-3 minutes on low heat.
5. Taste & Triumph: This is the most important step! Turn off the heat. Taste your creation. Does it need a pinch more salt? A crack of black pepper? This is where you make it yours. Season accordingly. Then, garnish with a flurry of grated Parmesan and chopped fresh parsley if you’re feeling fancy.

How to Serve This Cozy Masterpiece

I love serving this family-style, right from the skillet in the middle of the table with a big serving spoon. It invites everyone to dig in! For individual plates, spoon generous helpings into shallow bowls. The sides of the bowl help keep all that creamy goodness together. If you really miss that baked-pot-pie feeling, you can sprinkle a little extra cheese on top and pop the whole skillet under the broiler for 2-3 minutes until golden and bubbly. Serve it with a simple green salad with a sharp vinaigrette to cut through the richness, or just some crusty bread for mopping up every last drop. Perfection.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility! Here are a few ways to mix it up:

• “Everything But the Kitchen Sink” Veggie: Add diced celery with the onions, or stir in a handful of fresh spinach or chopped kale with the peas.
• Herb Garden Fresh: Swap the dried thyme for other soft herbs. Tarragon gives a lovely, subtle anise note that’s classic with chicken, or try chopped fresh dill for a brighter vibe.
• Mushroom Lover’s Dream: Sauté 8 oz of sliced cremini mushrooms with the onions and carrots for an extra savory, earthy depth.
• Gluten-Free & Dairy-Free Friendly: Use your favorite GF pasta. For the roux, swap the AP flour for a 1:1 gluten-free flour blend. Use olive oil and unsweetened, unflavored plant-based milk (like oat or almond milk creamer for richness).
• Turkey Leftovers Remix: This is the perfect post-holiday solution! Swap the chicken for diced leftover turkey and add a pinch of sage or poultry seasoning along with the thyme.

Olivia’s Chef Notes & Kitchen Confessions

This recipe has become such a staple that I almost don’t need to look at the instructions anymore. Over time, I’ve learned a few things: First, it’s a fantastic “clean out the fridge” dish. That half-bag of frozen mixed veggies? Toss it in. A lone stalk of celery? Dice it up. Second, the sauce might seem a bit thin right after you add the pasta, but give it a minute! As it sits off the heat for a bit, it thickens up even more. My funniest fail was the time I was chatting with a friend and accidentally used smoked paprika instead of sweet paprika for a garnish. It was… interesting! Not bad, but definitely a smoky pot pie surprise. The moral? Taste as you go, and even the “mistakes” can lead to new favorites.

Your Questions, Answered!

Q: My sauce turned out too thin. How can I fix it?
A: No worries! First, let it simmer for a few more minutes uncovered—the excess liquid will evaporate. If it’s still too thin, make a quick “slurry”: mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this into the simmering sauce and cook for 1-2 minutes until thickened.

Q: Can I make this ahead of time?
A: Absolutely! Prepare the dish completely, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. The pasta will absorb liquid as it sits, so that extra splash is key.

Q: What’s the best pasta shape to use?
A> You want shapes with grooves, tubes, or shells that trap the sauce. My top picks are rotini, cavatappi, campanelle, medium shells, or even farfalle (bow ties). Avoid very long strands like spaghetti or very small shapes like orzo for this particular dish.

Q: Can I use raw chicken instead of cooked?
A> Yes, but it adds a step. Cube one large chicken breast, season it, and cook it in the skillet with a little oil before you cook the veggies. Remove it, then proceed with the recipe, adding the cooked chicken back in at the end.

Chicken Pot Pie Skillet Pasta : Cozy, Creamy & One-Pan Comfort

---

• Author: OliviaBennett

Print Recipe

Pin Recipe

Description

This Chicken Pot Pie Skillet Pasta gives you all the cozy flavors of classic chicken pot pie—tender chicken, sweet veggies, and a creamy, savory sauce—without making a crust. It’s quick, comforting, and made mostly in one pan, making it perfect for busy weeknights when you want something warm and satisfying with minimal cleanup.

---

Ingredients

Scale 1x2x3x

• 8 oz short pasta (rotini, shells, or cavatappi)

• 1 tbsp butter (or olive oil)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 2 tbsp all-purpose flour

• 1½ cups chicken broth

• ½ cup milk or cream

• 2 cups cooked chicken, shredded or cubed

• ½ cup frozen peas

• ½ tsp dried thyme

• Salt and black pepper, to taste

• Optional: grated Parmesan, chopped parsley

---

Instructions

• Cook the pasta in salted water until al dente. Drain and set aside.

• Sauté the veggies: In a large skillet over medium heat, melt the butter. Add onion and carrots; cook 5–6 minutes until softened. Add garlic and cook 1 minute more.

• Make the sauce: Sprinkle flour over the veggies and stir for 1 minute. Slowly whisk in chicken broth, then milk or cream. Simmer 2–3 minutes until thickened.

• Combine: Stir in thyme, cooked chicken, peas, and the cooked pasta. Mix until everything is well coated and heated through.

• Season & serve: Taste, adjust salt and pepper, and garnish with Parmesan and parsley if desired.

Notes

• Rotisserie chicken saves time and adds great flavor.

• Don’t overcook the pasta—it will soften more in the sauce.

• If the sauce gets too thick, add a splash of broth or milk to loosen it.

• For extra pot-pie vibes, sprinkle cheese on top and broil for 2–3 minutes.

Nutritional Information*

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

*Estimated per serving, using 2% milk and standard ingredients:
Calories: 430 | Protein: 30g | Carbohydrates: 38g | Fat: 18g | Fiber: 4g