Oh, you are going to LOVE this Chicken Pot Pie Pasta Skillet! Seriously, it’s like a warm hug in a bowl. You get all those classic, cozy flavors of chicken pot pie – the tender chicken, the yummy veggies, that creamy sauce – but served over pasta in one single skillet. How amazing is that? It’s become one of my absolute go-to weeknight dinners because it’s just so darn easy and always hits the spot. It’s comfort food at its finest, and honestly, who doesn’t love that?
Why You’ll Love This Chicken Pot Pie Pasta Skillet
I’m telling you, this dish is a game-changer for busy weeknights. Here’s why it’s earned a permanent spot in my recipe rotation:
- Super Quick Prep: We’re talking minimal chopping and a short ingredient list. You can have this on the table in about 40 minutes from start to finish. Perfect for when you’re short on time but still want something hearty and delicious.
- One-Skillet Wonder: This is the best part! Everything cooks in one pan. That means way less cleanup, which is a huge win in my book. No multiple pots and pans to wash afterward!
- All the Pot Pie Flavors: It’s got that familiar, comforting taste of chicken pot pie that everyone loves. The creamy sauce, tender chicken, and veggies are all there, just served over pasta for a fun twist.
- Crowd-Pleaser Guaranteed: Seriously, even the pickiest eaters gobble this up. It’s hearty, flavorful, and just plain satisfying. You can whip this up for a family dinner or even a casual get-together, and it’s always a hit.
Essential Ingredients for Chicken Pot Pie Pasta Skillet
Okay, let’s talk about what you’ll need to make this magical Chicken Pot Pie Pasta Skillet happen. It’s pretty straightforward, and you probably have a lot of this stuff in your pantry already!
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (Or grab a rotisserie chicken for an even richer flavor and to save time – just shred it!)
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups chicken broth
- 1 cup milk (whole milk works best for creaminess, but 2% is fine too!)
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (this is our little trick to thicken everything up into that luscious sauce!)
- 1/4 cup chopped fresh parsley, for a pop of green and freshness at the end
Ingredient Notes and Substitutions
A few notes on why certain ingredients are key here! The dried thyme is essential for that classic pot pie flavor – don’t skip it! If you don’t have it, a pinch of dried rosemary or sage could work in a pinch, but thyme is really the star. For the veggies, feel free to swap things around! If you’re not a fan of celery, maybe add some diced potatoes or mushrooms instead. You could even toss in some green beans! If you need a dairy-free option, you can try using unsweetened almond milk or oat milk, but it might not be quite as rich. The heavy cream really makes the sauce luxurious, but you could try a canned full-fat coconut milk (just the thick part) if you’re feeling adventurous, though the flavor will change a bit.
Simple Steps to Make Chicken Pot Pie Pasta Skillet
Alright, let’s get cooking! This Chicken Pot Pie Pasta Skillet comes together so easily, it feels like magic. Trust me, anyone can make this!
Cooking the Chicken and Aromatics
First things first, grab a big skillet – a nice deep one works best. Pop it on the stove over medium-high heat and add that tablespoon of olive oil. Once it’s shimmering, toss in your bite-sized chicken pieces. We want to get them nicely browned on all sides and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pan; if you need to, cook the chicken in two batches. Once it’s done, scoop it out and set it aside on a plate. Now, into that same skillet, throw in your chopped onion, carrots, and celery. Let them sauté until they start to soften up, which is usually around 5-7 minutes. You want them tender, not mushy! Then, stir in the minced garlic, dried thyme, black pepper, and salt. Cook for just about another minute until you can really smell that lovely garlicky, herby aroma. That’s your cue that the flavor base is ready!
Building the Creamy Sauce
Now for the creamy goodness! Pour in your chicken broth and the milk. Give it a good stir, scraping up any tasty browned bits from the bottom of the skillet. Bring this mixture up to a gentle simmer. Once it’s simmering, stir in the heavy cream. Oh, this is where it starts to feel like real pot pie! Next, add in those frozen peas and corn. They’ll thaw right in the hot liquid. Now, for the thickening magic: take your cornstarch and cold water, mix them up in a little bowl until it’s smooth (that’s your slurry!), and then slowly whisk it into the simmering sauce. Keep stirring for about 2-3 minutes until the sauce thickens up beautifully. You’re looking for a nice, creamy consistency that coats the back of a spoon.
Bringing It All Together
Almost there! Now, gently return that cooked chicken back into the skillet with all that luscious sauce and veggies. Give everything a good stir to make sure the chicken is coated and heated through. Finally, stir in that fresh parsley. It adds a lovely bit of color and a burst of freshness that really brightens everything up. And that’s it! Your delicious Chicken Pot Pie Pasta Skillet is ready to serve. Ladle it into bowls and enjoy that comforting, creamy goodness.
Tips for a Perfect Chicken Pot Pie Pasta Skillet
Want your Chicken Pot Pie Pasta Skillet to be absolutely perfect every time? A couple of little things can make a big difference! If your sauce looks a bit too thin after adding the cornstarch slurry, don’t panic! Just let it simmer for another minute or two, stirring constantly. If it’s too thick, you can always thin it out with a splash more chicken broth or milk. The most important thing is to taste as you go! Give it a little stir and a taste before serving, and adjust the salt and pepper if needed. Everyone’s taste buds are different, so making it your own is the real secret!
Serving and Storing Your Chicken Pot Pie Pasta Skillet
This Chicken Pot Pie Pasta Skillet is best served piping hot, right out of the skillet! It’s so creamy and comforting, it’s perfect on its own, but a little side salad or some crusty bread would be lovely with it. If you happen to have any leftovers (which is rare in my house!), just let it cool down completely. Then, pop it into an airtight container and store it in the fridge for up to 3 days. When you’re ready to reheat, gently warm it up on the stovetop over low heat, adding a splash of milk or chicken broth if it seems a little thick. You can also microwave it, just stir halfway through!
Frequently Asked Questions about Chicken Pot Pie Pasta Skillet
Got questions about this yummy Chicken Pot Pie Pasta Skillet? I’ve got answers!
Q: Can I make this vegetarian?
Absolutely! You can easily make this a vegetarian delight. Just skip the chicken and maybe add some extra veggies like mushrooms or potatoes. You could also use vegetable broth instead of chicken broth for a fully meat-free meal.
Q: What other vegetables can I add to this Chicken Pot Pie Pasta Skillet?
Oh, the possibilities are endless! I love adding extra veggies. Diced potatoes or sweet potatoes that you cook with the carrots and celery are fantastic. Sautéed mushrooms, green beans, or even some spinach stirred in at the end would be delicious too. Just add them in when the recipe calls for the other veggies so they have time to soften up!
Q: How long does this Chicken Pot Pie Pasta Skillet last in the fridge?
This delicious skillet meal usually lasts for about 3 to 4 days when stored properly in an airtight container in the refrigerator. I find it tastes almost as good the next day!
Estimated Nutritional Information
Just a quick note that the nutritional info you see for this amazing Chicken Pot Pie Pasta Skillet is an estimate. It can totally change depending on the brands you use and specific ingredient amounts. So, think of it as a general guide rather than exact science!
Print
Cozy Chicken Pot Pie Pasta Skillet, 1 Pan Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting pasta dish that captures the flavors of classic chicken pot pie.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, pepper, and salt. Cook for 1 minute more until fragrant.
- Pour in chicken broth and milk. Bring to a simmer.
- Stir in heavy cream, peas, and corn.
- Gradually whisk in the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes until thickened.
- Return the cooked chicken to the skillet. Stir in fresh parsley.
- Serve hot.
Notes
- For a richer flavor, use rotisserie chicken.
- Adjust seasonings to your preference.
- Add your favorite vegetables like potatoes or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Chicken Pot Pie Pasta Skillet, creamy pasta, comfort food, easy dinner, one-skillet meal