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When you’re craving pot pie on a weeknight but don’t have time, make Chicken Pot Pie Pasta instead! It’s quick comfort food with tender chicken, vegetables, and pasta in a creamy chicken gravy with toasted Panko breadcrumbs on top for crunch.


Close up of chicken pot pie pasta on a white plate


As much as I love everything about fall – pumpkins, apples, golden leaves on the ground, bundling up ever so slightly in a rust orange sweater – I hate what follows.

Darkness settling in as early as dinner time, which means I either have to squeeze in a quick evening walk before cooking, walk in the dark, or skip it completely.

Blustery cold winds that chap your face and hands.

Once the cold weather sets in, I start craving chicken pot pie for two as it’s hearty comfort food.

As much as I love making it, it does become time consuming as you need to make small pie crust in addition to the filling.

That means I usually only make it on my day off, assuming I’m actually home to prep it (which let’s face it – days off are for fun activities and catching up on errands).

How can I turn pot pie into a fairly quick meal to enjoy even on the busiest days? By turning it into Chicken Pot Pie Pasta!

I have several variations of easy pot pie including chicken pot pie soup, chicken pot pie baked potatoes, and pot pie casserole with biscuits.

Now it’s time for some carb-y goodness with pot pie pasta.

The best part? It’s all made on the stovetop, so no need to turn on the oven to bake it.

For the sauce, I made a variation of a béchamel sauce (which is butter, flour, and milk for a creamy white sauce) but used chicken broth for the milk, almost like a chicken gravy without drippings.

At least the vegetables help make this dinner a bit nutritious, right? Right.

And because this is an easy weeknight dinner, I used some shortcuts to make this chicken pot pie pasta recipe even faster.

First, I used a bag of frozen vegetables so you don’t have to chop up anything. Not only are they more affordable, you don’t lose any of the nutrients. Plus you don’t have to worry about which vegetables are in season.

Second, I used toasted Panko breadcrumbs to mimic the crunch of the pie crust. It may not be flaky, but it does add some much needed texture.

Pasta, chicken, gravy, vegetables. I think that’s the winning formula for quick comfort food.


Chicken pot pie pasta recipe on a white plate with red linen

Ingredients For Chicken Pot Pie Pasta

Here are the ingredients needed to make your recipe for chicken pot pie pasta:

  • Pasta: I used penne as its tube-like shape holds the sauce really well. You can also use rigatoni, or farfalle.
  • Frozen vegetables: I used a frozen vegetable medley with carrots, peas, corn, and green beans so it was all in one bag, but you can also use individual bags as well.
  • Olive oil: To cook the chicken
  • Boneless, skinless chicken: I prefer chicken thighs as they’re juicier than white meat, but you can also use chicken breast.
  • Butter: The base of your gravy sauce
  • Onion and garlic: Aromatics to build your sauce
  • Flour: To make a roux and thicken your gravy
  • Chicken broth: Liquid used for your sauce
  • Salt: To season your recipe
  • Panko breadcrumbs: Japanese-style breadcrumbs that are larger than regular breadcrumbs
  • Parsley: To add freshness to your hearty pasta

Pot Pie Pasta with Chicken on white plate

How To Make Chicken Pot Pie Pasta

Here’s how to make your chicken pot pie recipe:

  1. Boil pasta in a large pot of salted boiling water until al dente.
  2. Cook chicken in a large skillet until fully cooked through.
  3. Make gravy in skillet by melting butter, stirring in the flour, then slowly whisking in the chicken broth. Bring to a boil until thickened.
  4. Fry breadcrumbs in a small skillet until golden brown and toasted.
  5. Mix together the pasta, cooked chicken, vegetables, and gravy then top with breadcrumbs.

Refrigerate leftovers in an airtight container for up to 5 days.


Chicken pot pie pasta on a white plate

Chicken Pot Pie Pasta FAQ

Can I use pre-cooked or leftover chicken?

Yes, pot pie pasta is a great recipe for using leftover chicken! Use 1 cup cooked chicken.

Can I use regular breadcrumbs instead of Panko?

Yes, you can substitute regular breadcrumbs, but please note the crumbs are finer than Panko, so you won’t need as much.

Can I use beef instead of chicken?

Yes. Swap beef for the chicken then use beef broth for the liquid.

More Easy Chicken Pasta Recipes

Got lots of chicken in the freezer? Here are more chicken pasta recipes to make on any weeknight:

Close up of chicken pot pie pasta on a white plate

Chicken Pot Pie Pasta

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

When you're craving pot pie on a weeknight but don't have time, make Chicken Pot Pie Pasta instead! It's quick comfort food with tender chicken, vegetables, and pasta in a creamy chicken gravy with toasted Panko breadcrumbs on top for crunch.

Ingredients

  • 1/2 pound (8 ounces) uncooked penne pasta
  • 2 cups frozen vegetable medley (carrots, peas, corn, and green beans)
  • 1 tablespoon olive oil
  • 1 large boneless skinless chicken breast or 2 small boneless skinless chicken thighs*, patted dry and cut into 1 inch pieces
  • 2 tablespoons unsalted butter
  • 1/2 cup diced yellow or white onion
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup chicken stock or broth
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon fresh chopped parsley

Instructions

  1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add pasta. Cook as directed on the package until al dente, about 10-12 minutes. During the last few minutes, add the vegetables. Drain into a colander.
  2. Meanwhile, in a large 12 inch skillet over medium heat, heat oil. Lightly season chicken with salt then add to hot oil and cook for 4 minutes. Flip and cook for another 3-4 minutes or until no longer pink with internal temperature of 165F. Transfer to a bowl and keep warm.
  3. In the same skillet without cleaning, add 1 tablespoon butter, scraping up any brown bits left behind. Once melted, add the onion and a big pinch of salt. Cook until softened, roughly 5 minutes. Add the garlic and cook 1 minute.
  4. Stir in the flour and salt to coat. Slowly stir in the broth. Bring to a boil then cook until it starts to thicken, about 2-3 minutes. Taste and adjust for salt.
  5. In a small skillet, melt the remaining 1 tablespoon butter. Add the breadcrumbs and cook until brown, stirring often. Stir in parsley.
  6. Mix together the pasta, vegetables, chicken, and sauce. Serve with toasted breadcrumbs on top.

    Refrigerate leftovers in an airtight container for up to 5 days.

Notes

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

© Carla Cardello
Cuisine: American / Category: Pasta, Rice, + Grains

First published November 11, 2014