One-Pot Chicken Pot Pie Pasta

Why You’ll Love This One-Pot Chicken Pot Pie Pasta

Weeknight meals don’t have to be boring or time-consuming. This recipe brings the classic flavors of a traditional chicken pot pie—savory chicken, creamy sauce, hearty vegetables—but gives it a modern twist by swapping the crust for pasta and ditching the multiple dishes.

Everything cooks in one pot, making it:

• Incredibly easy to prepare and clean up

• Loaded with comforting fall flavors

• Perfectly creamy and balanced

• Kid-friendly and approved by picky eaters

• Easily customizable to suit dietary needs

Whether you’re hosting a cozy fall gathering or just need a quick, satisfying dinner after work, this one-pot meal fits the bill.

Key Benefits for Busy Families

• Quick Cooking Time – Ready in under 45 minutes

• Minimal Cleanup – Only one pot required

• Budget-Friendly Ingredients – Common pantry staples

• Meal-Prep Friendly – Store and reheat well

• No Pork, No Bacon, No Wine, No Alcohol – 100% family- and halal-friendly

Ingredients (Serves 6)

Protein

• 1 lb boneless, skinless chicken breast or thighs, cubed

Vegetables

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 medium yellow onion, diced

• ½ cup frozen green peas

Aromatics & Herbs

• 2 garlic cloves, minced

• 1 tsp dried thyme

• 1 bay leaf (optional)

For the Roux (Creamy Base)

• 3 tbsp butter (or olive oil)

• 3 tbsp all-purpose flour

Liquids

• 2 cups low-sodium chicken broth

• 1 cup milk (whole milk or unsweetened almond milk)

Pasta

• 8 oz small pasta (penne, fusilli, or rotini work best)

Seasoning & Finish

• Salt and pepper to taste

• Fresh chopped parsley for garnish

Equipment Needed

• Large deep skillet or Dutch oven with lid

• Wooden spoon or spatula

• Cutting board and sharp knife

• Measuring cups and spoons

Instructions

Step 1: Sauté Chicken

In a large pot or deep skillet, melt the butter over medium heat. Add the cubed chicken and cook until lightly browned on all sides, about 4–5 minutes. Season with salt and pepper. Remove from the pot and set aside.

Step 2: Cook the Vegetables

In the same pot, add a bit more butter or oil if needed. Sauté the onions, carrots, and celery for 5–7 minutes until soft and fragrant. Add the garlic and thyme, stir for another minute.

Step 3: Create the Roux

Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes to eliminate the raw flour taste and form a thick base.

Step 4: Add Broth and Milk

Gradually pour in the chicken broth and milk while stirring to avoid lumps. Add the bay leaf if using. Bring the mixture to a simmer. It should thicken slightly after 4–5 minutes.

Step 5: Combine Pasta and Chicken

Return the cooked chicken to the pot, then stir in the pasta. Cover the pot and let it simmer gently for 12–15 minutes, stirring occasionally to ensure the pasta doesn’t stick.

Step 6: Add Peas and Finish

Once the pasta is tender, stir in the frozen peas. Simmer for 2 more minutes, then remove from heat. Adjust seasoning as needed. Remove bay leaf before serving. Garnish with chopped parsley.

Customization Tips

• Make it dairy-free: Use plant-based butter and non-dairy milk (almond or oat milk).

• Use leftover chicken: Rotisserie or pre-cooked shredded chicken works great.

• Add cheese: Stir in ½ cup shredded cheddar for a richer sauce.

• Extra veggies: Mushrooms, corn, or spinach can be added based on preference.

• Vegetarian option: Skip chicken and use chickpeas or mushrooms with veggie broth.

What to Serve With Chicken Pot Pie Pasta

This one-pot meal is hearty enough to stand on its own, but here are some tasty sides to round it out:

• Warm garlic bread or buttermilk biscuits

• Fresh arugula or mixed green salad with vinaigrette

• Roasted broccoli or Brussels sprouts

• Apple slices with cinnamon as a sweet contrast

Make-Ahead & Storage

Refrigerator
Store in an airtight container for up to 3 days. Reheat with a splash of milk or broth to restore creaminess.

Freezer
Freeze portions in sealed containers for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove.

Meal Prep Tip
Cook the pasta separately and add just before serving for perfect texture if preparing in advance.

Nutrition Info (Approx. per serving)

• Calories: ~470

• Protein: 30g

• Fat: 18g

• Carbs: 45g

• Fiber: 3g

• Sugar: 4g

• No added alcohol or pork ingredients

Frequently Asked Questions (FAQs)

Can I use rotisserie chicken?
Yes! Simply skip the chicken browning step and add shredded rotisserie chicken in Step 5.

Is this recipe halal?
Absolutely. It contains no pork, no bacon, and no alcohol. Just make sure your broth and butter are halal-certified.

Can I use whole wheat pasta?
Yes, but you may need to adjust cooking time and add a bit more liquid.

Can I make this gluten-free?
Use a gluten-free pasta and gluten-free flour blend for the roux.

Can I cook this in a slow cooker?
It’s best made on the stovetop, but you can cook the sauce and chicken in the slow cooker, then add cooked pasta at the end.

Final Thoughts

This one-pot chicken pot pie pasta recipe is exactly what fall family dinners should be: easy, cozy, and satisfying. With minimal cleanup and maximum flavor, it’s the kind of recipe you’ll return to again and again. Whether you’re feeding picky eaters or looking for something quick after work, this is your new weeknight go-to.