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
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8 oz short pasta (rotini, shells, or cavatappi)
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1 tbsp butter (or olive oil)
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1 small onion, diced
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2 cloves garlic, minced
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1 cup carrots, diced
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2 tbsp all-purpose flour
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1½ cups chicken broth
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½ cup milk or cream
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2 cups cooked chicken, shredded or cubed
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½ cup frozen peas
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½ tsp dried thyme
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Salt and black pepper, to taste
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Optional: grated Parmesan, chopped parsley
Instructions
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Cook the pasta in salted water until al dente. Drain and set aside.
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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.
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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.
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Combine: Stir in thyme, cooked chicken, peas, and the cooked pasta. Mix until everything is well coated and heated through.
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Season & serve: Taste, adjust salt and pepper, and garnish with Parmesan and parsley if desired.
Notes
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Rotisserie chicken saves time and adds great flavor.
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Don’t overcook the pasta—it will soften more in the sauce.
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If the sauce gets too thick, add a splash of broth or milk to loosen it.
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For extra pot-pie vibes, sprinkle cheese on top and broil for 2–3 minutes.