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Comforting Chicken Pot Pie Pasta: A Cozy Twist on a Classic Favorite


  • Author: WAFA LI

Ingredients

• 8 oz egg noodles or rotini (or gluten-free pasta)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lb (450g) cooked chicken, shredded or diced (rotisserie works great!)
• ¼ cup all-purpose flour (or cornstarch for GF)
• 2 cups low-sodium chicken broth
• ½ cup milk (dairy or plant-based)
• ½ cup frozen peas
• 1 tsp thyme (or ½ tsp dried)
• ½ tsp smoked paprika
• Salt & pepper to taste
• ½ cup shredded cheddar cheese (optional)
• 1 sheet puff pastry or crescent dough (for “crust” topping)


Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery 6–7 minutes until tender. Add garlic and cook 30 seconds more.
  3. Stir in shredded chicken and cook 2 minutes to warm through.
  4. Sprinkle flour over mixture and stir 1 minute to coat (this thickens the sauce).
  5. Gradually whisk in chicken broth and milk. Bring to a simmer and cook 3–4 minutes until slightly thickened.
  6. Stir in peas, thyme, smoked paprika, salt, and pepper. Simmer 2–3 minutes more.
  7. Add cooked pasta and cheddar (if using). Stir until well combined and creamy.
  8. Add the “crust”: Preheat broiler. Transfer mixture to an oven-safe dish. Top with torn pieces of puff pastry or unrolled crescent dough.
  9. Broil 3–5 minutes, watching closely, until golden and puffed.
  10. Let cool 2–3 minutes before serving—perfectly bubbly and comforting!

One pot, maximum comfort—ideal for busy weeknights with a nostalgic twist!

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 380 , Net Carbs: 36g , Fats: 14g , Protein: 28g