A creamy, one-pot pasta dish inspired by classic chicken pot pie — filled with tender chicken, mixed vegetables, and a savory cream sauce. Perfect for weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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12 oz pasta (shells, rotini, or penne)
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2–2½ cups cooked shredded chicken
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2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
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1 small onion, diced
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2 garlic cloves, minced
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups chicken broth
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1 cup milk or half-and-half
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½ tsp salt
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¼ tsp black pepper
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¼ tsp dried thyme
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Optional: ½ cup shredded cheddar or Parmesan
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Optional garnish: chopped parsley
Instructions
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Cook pasta in salted water until just al dente. Drain and set aside.
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In a large skillet, melt butter. Sauté onion until soft, then add garlic and cook briefly.
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Stir in flour to form a roux. Cook for 1–2 minutes, stirring constantly.
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Gradually whisk in chicken broth and milk. Simmer until thickened.
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Add shredded chicken and mixed vegetables. Simmer 3–5 minutes.
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Stir in pasta and optional cheese. Season with salt, pepper, and thyme.
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Serve hot, garnished with parsley.