Chicken Potpie Pasta is a comforting main course that brings together tender chicken, hearty pasta, and a creamy, savory sauce inspired by the classic potpie. Loaded with vegetables and rich, homestyle flavors, it delivers warmth and satisfaction in every bite. This dish combines the nostalgia of comfort food with the ease of a one-pan pasta meal. Perfect for weeknight dinners or family gatherings, it’s filling, flavorful, and irresistibly cozy.
Ingredients
- 12 ounces uncooked cavatappi pasta
- 1/4 cup butter
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 2 cups frozen mixed vegetables, thawed and drained
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 1-1/2 teaspoons salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1-1/2 cups heavy whipping cream, warmed
- 2-1/2 cups shredded cooked chicken breast
- Minced fresh parsley and freshly baked biscuits, for serving, optional
Instructions
- Cook pasta according to package directions. Drain; set aside.
- Meanwhile, heat butter in a Dutch oven or large pot over medium heat. Add celery and onion. Cook until softened, 9-10 minutes, stirring occasionally. Stir in mixed vegetables, garlic, thyme, salt and pepper. Cook until vegetables are soft, 4-5 minutes.
- Stir in flour; cook until lightly browned, 2-3 minutes, stirring frequently. Stir in chicken broth and heavy cream. Increase heat to medium-high; bring to a simmer. Reduce heat to medium-low. Cook until mixture is thickened, 5-7 minutes, stirring occasionally.
- Stir in cooked pasta and cooked chicken. Cook until hot, 4-5 minutes, stirring occasionally. Season with extra salt and pepper, to taste.
- Spoon pasta into bowls. Top each with parsley and a freshly baked biscuit, if desired.
