This Classic Chicken Pot Pie Pasta is the kind of dish I reach for when I want the warm, familiar flavors of pot pie but without the fuss of rolling pastry. I first put this together on a rainy weeknight when my oven was already full and I had leftover cooked chicken in the refrigerator. The result was so satisfying that it became part of our regular rotation. The sauce is creamy and slightly savory with the gentle herbiness of dried thyme and bright pops of mixed vegetables. Texture comes from tender pasta, succulent diced chicken, and a sauce thickened to cling to every penne tube.

What makes this version special is how it balances comfort with speed. It feels indulgent yet uses pantry friendly ingredients that I usually have on hand. The butter and flour form a classic roux that builds a silky base, while chicken broth and whole milk create a rich, comforting finish. Even picky eaters who usually avoid vegetables tend to eat everything on the plate because the sauce carries the flavors throughout. I discovered a few small technique tweaks while testing this recipe that made the sauce more stable and the pasta less likely to go mushy. Those tips are included in the instructions so you can reproduce the best results at home.

Ingredients

• Cooked chicken: Use about 2 cups of diced cooked breast for a lean protein boost. Rotisserie chicken works beautifully and cuts down prep time. If buying fresh, look for evenly sized breasts so they cook uniformly if you need to poach them quickly.
• Penne pasta: 12 ounces dry provides the right shape to trap the sauce. Choose a good quality semolina pasta if possible because it holds texture well when mixed with a thick sauce.
• Butter: Two tablespoons unsalted butter adds richness to the roux. Unsalted gives you better control of final seasoning.
• Onion and garlic: One small onion diced and two cloves garlic minced give aromatic depth. Use yellow onion for sweetness or sweet onion for a softer profile.
• Frozen mixed vegetables: Two cups of peas, carrots, corn, and green beans supply color, texture, and a quick vegetable component. Frozen items are convenient and retain nutrients.
• All purpose flour: One third cup creates the roux that thickens the sauce. Measure by spooning into a dry cup rather than scooping to avoid packing.
• Chicken broth and whole milk: Two cups low sodium chicken broth and one cup whole milk form the sauce base. Low sodium broth gives seasoning flexibility while whole milk keeps the sauce creamy.
• Seasonings: Half teaspoon dried thyme, half teaspoon salt, and one quarter teaspoon black pepper create the classic pot pie profile. Taste and adjust at the end.

Instructions

Cook the pasta Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook 12 ounces of penne according to the package directions but reduce the cooking time by one to two minutes so the pasta remains slightly firm. Drain and reserve about half cup of pasta water in case you need to loosen the sauce later. Set pasta aside in the pot and keep warm. Sauté the aromatics In a large skillet melt two tablespoons butter over medium heat. Add one small diced onion and cook until softened and translucent about three minutes. Add two cloves minced garlic and cook one minute more until fragrant but not browned. Stir frequently and watch for any signs of burning which will introduce bitter flavors. Make the roux Sprinkle one third cup all purpose flour over the softened onion and garlic. Cook while stirring constantly for one to two minutes. The flour should smell toasty but not darken dramatically. This step removes the raw flour taste and stabilizes the sauce. Add liquids and thicken Gradually whisk in two cups low sodium chicken broth followed by one cup whole milk. Keep the heat at medium and whisk frequently to avoid lumps. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens which should take about five minutes. If the sauce becomes too thick add reserved pasta water one tablespoon at a time to reach desired consistency. Combine protein and vegetables Stir in two cups diced cooked chicken and two cups frozen mixed vegetables. Add half teaspoon dried thyme plus half teaspoon salt and one quarter teaspoon black pepper. Cook until the vegetables are heated through about three minutes. Taste and adjust seasoning as needed. Toss with pasta and serve Add the cooked penne to the skillet and gently stir until every piece is coated in the sauce. Warm everything together for one to two minutes so flavors meld. Serve hot and garnish if you like with chopped fresh parsley or a sprinkle of grated Parmesan.

Storage Tips

Store leftovers in shallow airtight containers to cool quickly and maintain quality. Refrigerate for up to three days. For longer storage freeze in portion sized containers for up to three months. To reheat from refrigerated state warm on the stovetop over low to medium heat and stir frequently. Add a splash of milk or reserved pasta water if the sauce thickens too much. When reheating from frozen thaw overnight in the refrigerator for best texture.

Ingredient Substitutions

Swap the penne for fusilli or shells if that is what you have. Use half and half in place of whole milk for a richer sauce. For a gluten free version choose a gluten free flour blend and use certified gluten free pasta. To lighten the dish use low fat milk and reduce butter to one tablespoon. If you prefer more herbaceous notes add a quarter teaspoon of dried rosemary or a teaspoon of fresh chopped parsley at the end.

Serving Suggestions

Serve with a crisp green salad dressed with lemon and olive oil to cut through the creaminess. For a heartier plate add steamed broccoli or a side of roasted Brussels sprouts. Garnish with chopped fresh parsley and a little grated cheese for extra depth. This dish is great for casual family meals and also travels well for pot lucks.

Cultural Background

This dish borrows from classic American pot pie flavors but uses pasta to simplify preparation and reduce oven use. Pot pie became popular in American cooking as a way to stretch protein and incorporate vegetables into a single comforting meal. Turning it into a skillet pasta is part of a larger trend of transforming casserole and pie elements into quicker stovetop versions that preserve nostalgic flavors while saving time.

Seasonal Adaptations

In winter use leftover roasted root vegetables and swap mixed vegetables for diced parsnip and roasted carrots. In summer lighten the sauce with low fat milk and add fresh garden peas and sweet corn. For holiday gatherings increase the amount of diced chicken and fold in chopped roasted turkey for a festive twist.

Meal Prep Tips

Prepare the sauce and cook the pasta separately then combine just before serving. Store pasta and sauce in separate containers to keep pasta texture optimal. Make a double batch and freeze single servings for easy lunches. Label containers with date and reheating instructions to streamline busy weekday meals.

This Classic Chicken Pot Pie Pasta is deceptively simple and reliably satisfying. It rewards small technique choices like reserving pasta water and cooking the roux long enough to remove raw flour taste. Make it your own by swapping proteins or vegetables and enjoy the ease of a single skillet supper that brings plenty of warmth to the table.