Easy Chicken Pot Pie Pasta
A quick and comforting one-pot dish featuring pasta, shredded chicken, tender carrots, and peas in a creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked pasta — any short pasta works great (penne, shells, elbows) Penne is recommended for texture.
- 1 cup cooked chicken, shredded — rotisserie chicken is my lazy-day hero
- 1 cup carrots, diced Small dice to soften quickly.
- 1 cup peas (fresh or frozen) Frozen peas are convenient and sweet.
- 1 cup heavy cream Gives that luscious, velvety finish.
- 1 cup chicken broth Low-sodium if you’re watching salt.
- 1 teaspoon poultry seasoning The shortcut to pot-pie flavor.
- to taste salt and pepper Always season stepwise.
- 2 tablespoons butter Unsalted is safest for control.
- 1/4 cup flour All-purpose to make a quick roux.
Instructions
Preparation
- Prep everything first. Shred your chicken, dice the carrots, measure out the flour and cream. Cook and cool the pasta.
- Melt the butter in a large pot over medium heat until it shimmers.
- Add the diced carrots and cook for about 5 minutes until softened, stirring occasionally.
- Stir in the flour and cook for an additional minute to make a roux.
- Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Add the shredded chicken, peas, pasta, and poultry seasoning. Fold everything gently.
- Season with salt and pepper to taste, adjusting as needed.
- Heat through for a few minutes, then serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or cream if needed.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 50gProtein: 30gFat: 24gSaturated Fat: 14gSodium: 850mgFiber: 3gSugar: 4g
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