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–+ servings

Chicken Pot Pie Pasta Recipe

Ines Kitchen
Healthy Chicken Pot Pie Pasta is a lighter twist on the traditional heavy dinner. Packed with extra vegetables and lean protein, this recipe creates a wholesome meal kids will actually eat. Enjoy the savory herb-infused sauce and soft pasta without the heavy pastry calories.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 519 kcal

Ingredients
  

Pasta

  • 12 ounces egg noodles rotini, penne, or shells

Filling + Sauce

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 medium carrots peeled and diced small
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk or half-and-half
  • ½ cup heavy cream optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ⅛ teaspoon ground sage
  • 3 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • ½ cup frozen corn optional

Topping

  • 1 cup panko bread crumbs
  • ½ cup grated parmesan
  • 3 tablespoons butter melted
  • Chopped fresh parsley optional

Optional pot pie finish

  • 1 refrigerated pie crust baked and broken into pieces

Instructions
 

  • Cook pasta in salted water to al dente according to package directions. Drain and set aside.
  • Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
  • In a large skillet over medium heat, melt 3 tablespoons butter with olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring often, until softened.
  • Add garlic and cook 30 seconds.
  • Sprinkle flour over the vegetables. Stir constantly for 1 to 2 minutes.
  • Slowly pour in chicken broth while stirring. Add milk (and cream, if using).
  • Add salt, pepper, poultry seasoning, thyme, parsley, and sage. Bring to a gentle simmer and cook 4 to 6 minutes, stirring often, until thickened.
  • Stir in chicken, peas, and corn. Warm through 2 minutes.
  • Add cooked pasta and stir until coated. Pour into baking dish.
  • Mix panko, parmesan, and melted butter. Sprinkle evenly over the top.
  • Bake uncovered 18 to 22 minutes, until bubbly and golden. Rest 5 to 10 minutes before serving.
  • If using baked pie crust pieces, scatter them over each serving right before eating.

Notes

Dice carrots and celery small so they soften fully before baking.
If the sauce thickens too much, stir in a splash of broth or milk before baking or while reheating.
For freezer meals, freeze without the topping and add fresh topping before baking.

Nutrition

Calories: 519kcalCarbohydrates: 51gProtein: 29gFat: 22gSaturated Fat: 11gCholesterol: 87mgSodium: 806mgFiber: 4gSugar: 5g