This Classic Chicken Pot Pie Pasta is my answer to rainy nights when everyone wants the warm, familiar comfort of pot pie without the fuss of rolling dough. I first combined these flavors one November when I had leftover roast chicken and a longing for something creamy and nostalgic. The result felt like a hug in a bowl: tender diced chicken, sweet garden vegetables, and a silkily thickened sauce that clings to every piece of penne. It quickly replaced boxed dinners in our rotation and became the dish I turn to when I want a fast, satisfying meal that feeds a crowd and calms the soul.

What makes this particular version special is its balance of texture and flavor. The penne holds the sauce beautifully, giving you that bit of chew with each spoonful, while the roux-based sauce creates a glossy, restaurant-style finish. There is enough body to feel indulgent, but the low-sodium chicken broth and the modest seasoning keep it approachable for weeknight dining. This recipe is forgiving: use leftover rotisserie chicken or quickly poach chicken breasts. Small swaps do not compromise the final result, which is why it has become a permanent page in my weeknight playbook.

Ingredients

• Cooked chicken breast: Use 2 cups diced cooked chicken (rotisserie or leftover roasted breast works great). Choose a plain, well-seasoned bird for the best texture and to avoid extra sodium. Diced about 1/2 inch gives even bites that blend with the pasta.
• Penne pasta: 12 ounces dried penne. The tube shape holds sauce inside and around each piece; other sturdy shapes like rigatoni or ziti work equally well. I prefer a quality brand for bite and tooth.
• Unsalted butter: 2 tablespoons to start the sauce; unsalted lets you control final seasoning. If using salted butter, reduce added salt slightly.
• Onion and garlic: One small onion, finely diced, and two cloves garlic, minced. The sweet softened onion builds a savory base while garlic adds aromatic depth—cook until translucent and fragrant.
• Frozen mixed vegetables: 2 cups (peas, carrots, corn, green beans). Frozen vegetables are convenient and picked at peak ripeness, giving great color and bite without extra prep.
• All-purpose flour: One third cup to make the roux. It thickens the sauce and gives that velvety pot pie mouthfeel; cook briefly to remove raw flour taste.
• Low-sodium chicken broth: 2 cups for flavor and thinning; low-sodium helps prevent an overly salty result so you can season to taste.
• Whole milk: 1 cup to add richness and a creamy mouthfeel. You can use 2% if you prefer slightly lighter texture, but whole milk gives the most classic result.
• Dried thyme, salt, and pepper: 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Thyme brings the right herbal note reminiscent of traditional pot pie.

Instructions

Step 1 — Cook the pasta:Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook 12 ounces penne according to package directions until al dente, about 9 to 11 minutes. Drain in a colander and set aside, reserving a small cup of pasta water in case you need to loosen the sauce later.Step 2 — Sauté aromatics:In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 small diced onion and cook until softened and translucent, roughly 3 minutes, stirring occasionally. Add 2 cloves minced garlic and cook for an additional minute until fragrant but not browned. Watch closely; garlic turns bitter if overcooked.Step 3 — Make the roux:Sprinkle 1/3 cup all-purpose flour over the softened onion and garlic and stir constantly for 1 to 2 minutes. The flour should form a pale, sandy paste and lose its raw smell. This step builds a stable base that will thicken evenly when liquids are added.Step 4 — Add liquids and thicken:Slowly whisk in 2 cups low-sodium chicken broth and 1 cup whole milk, a little at a time to avoid lumps. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes. If sauce becomes too thick, thin with a tablespoon of reserved pasta water at a time until you reach desired consistency.Step 5 — Combine chicken and vegetables:Stir in 2 cups diced cooked chicken and 2 cups frozen mixed vegetables, then add 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until the vegetables are heated through and chicken is warmed, about 3 minutes. Taste and adjust seasoning.Step 6 — Toss with pasta and finish:Add the drained penne to the skillet and toss until every piece is evenly coated in the sauce. Heat together for 1 to 2 minutes so flavors marry. Serve immediately, finishing with extra cracked pepper or a sprinkle of chopped parsley if desired.

Storage Tips

To store leftovers, cool the pasta to room temperature for no more than two hours, then transfer to shallow airtight containers. Refrigerate for up to four days. For freezing, portion into meal-size containers, label with the date, and freeze for up to three months. Reheat from frozen in a 350 degrees Fahrenheit oven covered with foil until warmed through, about 30 to 40 minutes, or thaw overnight in the refrigerator and reheat on the stovetop with a splash of milk or broth. Quality indicators: if sauce separates or vegetables become mushy, use within two days for best texture.

Ingredient Substitutions

If you need to adapt, several swaps work well. For a lighter version, substitute 1 cup whole milk + 1/2 cup low-fat Greek yogurt added off-heat for a tangy creaminess (do not boil after adding yogurt). For gluten-free, use a 1-to-1 gluten-free flour blend for the roux and gluten-free pasta. Dairy-free options: replace milk with unsweetened oat milk and use a dairy-free butter or olive oil. For different proteins, shredded rotisserie turkey or canned chicken can be used in equal measure.

Serving Suggestions

Serve this dish straight from the skillet or spoon into shallow bowls with a sprinkle of chopped fresh parsley for color. It pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a heartier spread, serve with crusty bread or garlic toast to mop up extra sauce. During colder months, a side of roasted Brussels sprouts or a warm apple compote makes for a cozy pairing.

Cultural Background

This mashup takes the essence of classic American pot pie—creamy filling with chicken and mixed vegetables—and maps it onto Italian-American pasta. Combining these elements is part of a broader American tradition of comfort-food hybrids that prioritize convenience without losing nostalgic flavors. The dish reflects pragmatic home cooking: using leftovers, frozen vegetables, and pantry staples to create something both familiar and novel.

Seasonal Adaptations

Adjust the vegetable mix to reflect the season: in spring use fresh peas and asparagus tips; in summer add roasted corn and diced zucchini; in autumn incorporate diced sweet potato and sautéed mushrooms; in winter frozen mixed vegetables are an excellent shortcut. Swap thyme for rosemary or sage in fall for a warmer herb profile. You can also add a handful of baby spinach at the end for added color and nutrients without changing cooking time.

Meal Prep Tips

For meal prep, poach or roast a batch of chicken at the start of the week and store diced in the refrigerator. Make the sauce up to two days ahead and cool completely before refrigerating. When ready to eat, cook fresh pasta and combine with reheated sauce and chicken for the best texture. Use shallow containers for cooling and reheat individual portions in the microwave with a tablespoon of milk to revive creaminess.

This dish is one of those reliable weeknight wins that invites personalization. Whether you stick to the classic ingredients or experiment with seasonal vegetables and protein swaps, it provides a dependable framework for delicious dinners. I hope it becomes a favorite in your household as it has in mine—comforting, convenient, and lovingly simple.