Chicken Pot Pie Pasta
Oh, how I love chicken pot pie. The warm comfortingness of it all – the tender chicken and veggies, the golden crust, the delectable taste of everything being right with the world.
But let’s face it, chicken pot pie is usually a cold weather kinda thing. When the days are longer and our winter coats are the back of the closet, hot and crusty pot pies are probably not the kind of thing we are looking for, supper-wise.
But I can’t live without my trusty chicken pot pie, even if it IS toasty outside. The only thing left to do was to lighten it up a little for the season.
So the first thing that had to go was the crust. Warm and wonderful as it may be in February, in the warmer weather we want something a little less hearty, and pasta seemed the perfect lighter alternative.
Fresh carrots and celery could stay – they are delectable all year round. And I can never resist a bunch of carrots with the greens still attached.
This is also a perfect way to use up cooked chicken, which I try to have around At All Times. So grab a box of pasta and let’s make it!
ingredients Needed to make chicken pot pie pasta!
here’s how to make chicken pot pie pasta!
STEP 1: Cook 8 ounces of short pasta (like penne or bow ties) in salted water according to package directions. Save 1/2 cup of the pasta water and drain.
STEP 2: While the pasta is cooking, melt 3 tablespoons of butter in a large deep skillet. Add a few chopped scallions, four peeled and chopped carrots and 3 stalks of sliced celery and stir for three minutes.
STEP 3: Add a half cup of flour and stir until it is mixed into the vegetables. Add 2 cups of chicken broth and bring to a boil, stirring. Add a teaspoon of poultry seasoning and reduce the heat. Simmer for 5 minutes, or until the carrots are as tender as you like them.
STEP 4: Stir in two cups of shredded cooked chicken until everything is nice and heated through. Add pasta and stir. If the sauce is too thick, thin it with a little of the reserved pasta water and serve it up!
more tips for making chicken pot pie pasta!
The easiest way is to pick up a cooked rotisserie chicken at your grocery store! But second easiest is to poach a couple of boneless breasts or thighs, and here’s my favorite method for doing that from the folks at The Kitchn.
Poultry seasoning is a mixture of dried spices that go especially well with chicken, like thyme, marjoram, rosemary, oregano and a bunch more. Just taking a little sniff of it is enough to remind you of Thanksgiving! You can find it in the spice aisle at your grocery store, or you can make your own with this terrific recipe.
If you are short on scallions, a chopped leek or a peeled and chopped sweet onion will work just fine.
Pop it in the comments section below and I will answer it pronto!
So now we can have the deliciousness that is chicken pot pie 365 days a year if we want to!
(If I decide to do that, I will definitely need to add some bacon to mine here and there!)
Chicken Pot Pie Pasta
This easy recipe for chicken pot pie pasta has all the ingredients of that comfort food fave, with noodles instead of pie crust!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 8 ounces short pasta (penne, campagnelle, ziti, etc)
- 3 tablespoons butter
- 3 scallions, chopped
- 3 tablespoons butter
- 1 cup sliced celery
- 1 cup diced carrots
- 1/4 cup flour
- 2 cups chicken broth (I like the Pacific and Imagine brands in the box)
- 1 teaspoon poultry seasoning
- 2 cups shredded cooked chicken
Instructions
- Cook pasta in salted water according to package directions. Save 1/2 cup of the pasta water and drain.
- Melt butter in a large deep skillet. Add scallions, carrots and celery and stir for three minutes.
- Add flour and stir until it is mixed into the vegetables. Add broth and bring to a boil, stirring.
- Add poultry seasoning and reduce heat. Simmer for 5 minutes or until carrots are tender.
- Stir in chicken until heated through. Add pasta and stir. If the sauce is too thick, thin with a little of the reserved pasta water and serve at once.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER CHICKEN AND PASTA RECIPES WE LOVE!
PIN this recipe for Summertime Chicken and Biscuits now… So you can make it later!
Would it be best to keep the pasta and the rest separate and serve the chicken, etc. over it. That way, any leftover pasta won’t soak up the juice and swell/soften up.
You definitely could and that would keep the pasta firmer – we like the softened next day pasta, but if you prefer yours the way it turns out when you first make it that is an excellent way to go. :)