Can I make Classic Chicken Pot Pie Pasta ahead of time?

Yes. Prepare the dish, cool it, and refrigerate for up to 3 days. Reheat gently with a splash of broth.

What pasta works best for Classic Chicken Pot Pie Pasta?

Short shapes like rotini, penne, or shells hold the sauce well. Cook to al dente.

Can I use boxed rotisserie chicken for this recipe?

Absolutely. Rotisserie chicken saves time and adds flavor. Shred it into bite-sized pieces.

Will the sauce separate if I reheat it?

Use low heat and add a little broth or cream when reheating. Stir frequently to keep it smooth.

How do I thicken the sauce if it’s too thin?

Simmer a few minutes to reduce. Alternatively, mix 1 teaspoon cornstarch with cold water and stir it in while simmering.

Classic Chicken Pot Pie Pasta: 5 Easy Comfort Wins

Description

Classic Chicken Pot Pie Pasta delivers creamy, savory comfort in minutes. Easy, family-friendly, and full of pot pie flavor.

Ingredients

8 ounces pasta
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded
2 cups chicken broth
1 cup heavy cream
1 teaspoon thyme
1 cup frozen peas
Salt and pepper to taste
1 cup cheddar cheese, shredded

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Instructions

Cook the pasta according to package directions; drain.
In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened.
Stir in garlic and cook for 1 minute.
Add cooked chicken, chicken broth, heavy cream, and thyme. Simmer for 5 minutes.
Stir in the cooked pasta and frozen peas. Season with salt and pepper.
Add cheese and stir until melted.
Serve warm and enjoy your delicious comfort food!

Notes

For perfect results, time the pasta so it finishes shortly after you add it to the sauce. Keep heat moderate to allow the sauce to thicken slowly. If the sauce becomes too thick, add a splash of broth. If it’s too thin, simmer a minute or two longer. Taste for salt and pepper before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American