Table of Contents

• 1. Classic Chicken Pot Pie Pasta
• 2. One-Pot Chicken Pot Pie Pasta
• 3. Baked Chicken Pot Pie Pasta
• 4. Biscuit-Topped Chicken Pot Pie Pasta
• 5. Creamy Chicken Pot Pie Pasta Bake
• 6. Puff Pastry Chicken Pot Pie Pasta
• 7. Slow Cooker Chicken Pot Pie Pasta
• 8. Cheesy Chicken Pot Pie Pasta
• 9. Turkey Pot Pie Pasta
• 10. Vegetable-Heavy Chicken Pot Pie Pasta

This is the pasta version of a beloved comfort food classic, taking everything good about chicken pot pie, tender chicken, sweet peas and carrots, a thick creamy sauce, and swapping the pastry crust for small pasta shells. It’s every bit as cozy, without the wait for dough to bake.

The shells hold their shape well against the thick sauce, catching bits of chicken and vegetables in every spoonful. It’s the kind of dinner that tastes like it simmered all afternoon, even though it comes together in under an hour.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 cups small pasta shells
• Salt and pepper to taste

Instructions

1. Sear the diced chicken in butter until golden, then set aside.
2. Sauté onion, carrots, and celery in the same pot until softened.
3. Stir in flour to coat the vegetables, then gradually whisk in chicken broth and milk.
4. Return the chicken to the pot along with peas and pasta shells, and simmer until the pasta is tender and the sauce is thick.

This version keeps every single step in the same pot, from searing the chicken to simmering the pasta right in the sauce. It’s built for a busy weeknight when the last thing you want is a sink full of dishes.

Cooking the pasta directly in the creamy broth means it absorbs flavor as it cooks, while the starch it releases helps thicken the sauce even further. Fewer dishes, same cozy payoff.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 cups small pasta shells
• Salt and pepper to taste

Instructions

1. Sear the chicken in butter in a large pot, then set aside.
2. Sauté onion and carrots in the same pot, then stir in flour.
3. Gradually whisk in chicken broth and milk, then return the chicken to the pot.
4. Add the pasta shells directly to the simmering sauce and cook until tender, stirring occasionally, then stir in peas before serving.

This one takes the stovetop version and finishes it in the oven, giving the top a lightly golden, slightly crisp finish that a purely stovetop dish can’t achieve. It’s a great option when you want something that feels a little more special for a Sunday dinner.

The extra oven time also helps the flavors meld together even further, so every bite tastes deeply savory. Rotini or fusilli work especially well here, since their curls hold onto the sauce as it bakes.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 cup corn kernels
• 2 cups rotini pasta
• 1/2 cup shredded cheddar
• Salt and pepper to taste

Instructions

1. Sear the chicken, then sauté onion and carrots in the same pot.
2. Stir in flour, then gradually whisk in chicken broth and milk.
3. Cook the pasta separately until just shy of al dente, then combine with the sauce, chicken, peas, and corn in a baking dish.
4. Top with cheddar and bake at 375°F for 15 to 20 minutes until bubbly and lightly golden.

This one brings back that classic pot pie topping, a golden, flaky biscuit, without needing to make an entire pastry crust. Buttermilk biscuits bake right on top of the creamy pasta filling, soaking up a little of the sauce underneath while staying crisp on top.

It’s the closest this list gets to the original chicken pot pie experience, with all the ease of a pasta dish. Every serving gets its own biscuit, which makes portioning simple for a family dinner.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 cups rigatoni pasta
• 1 can refrigerated biscuits
• Salt and pepper to taste

Instructions

1. Sear the chicken, then sauté onion, carrots, and celery in the same pot.
2. Stir in flour, then gradually whisk in chicken broth and milk.
3. Cook the pasta separately, then combine with the sauce, chicken, and peas in a baking dish.
4. Arrange biscuits on top and bake according to the biscuit package directions until golden.

This version leans into extra richness, with a thick, cheesy layer melted over the top of the baked pasta. It’s the most indulgent option on this list, perfect for a night when you want maximum comfort food payoff.

A blend of cheddar melts into a golden, slightly bubbly crust in the oven, while the filling underneath stays rich and creamy. Penne holds up especially well under all that cheese.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• 2 cups penne pasta
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Sear the chicken, then sauté onion and carrots in the same pot.
2. Stir in flour, then gradually whisk in chicken broth and heavy cream.
3. Cook the pasta separately, then combine with the sauce, chicken, and peas in a baking dish.
4. Top generously with shredded cheddar and bake at 375°F for 15 to 20 minutes until golden and bubbly.

This one keeps the flaky pastry element of a classic pot pie but simplifies it into a single crouton baked separately and placed on top of each bowl. It gets you that satisfying crunch without needing to bake an entire crust over the dish.

The puff pastry stays crisp since it’s added right before serving rather than baking directly on the sauce. It’s an elegant touch that makes this feel like a restaurant dish.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 cups small pasta shells
• 1 sheet puff pastry, baked into rounds
• Salt and pepper to taste

Instructions

1. Bake puff pastry rounds according to package directions until golden, then set aside.
2. Sear the chicken, then sauté onion and carrots in the same pot.
3. Stir in flour, then gradually whisk in chicken broth and milk, returning the chicken to the pot with peas and pasta.
4. Simmer until the pasta is tender, then top each bowl with a puff pastry round before serving.

This version lets the slow cooker do most of the work, simmering chicken and vegetables for hours until everything is fall-apart tender. It’s the one to start in the morning when you want dinner ready with almost no evening effort.

The pasta gets stirred in near the end so it doesn’t turn mushy after hours of cooking, while the chicken practically shreds itself after so much time in the slow cooker. It’s set-it-and-forget-it comfort food.

Ingredients

• 2 chicken breasts
• 4 cups chicken broth
• 2 carrots, diced
• 1 onion, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup milk
• 2 cups small pasta shells
• 3 tbsp flour
• Salt and pepper to taste

Instructions

1. Place chicken, broth, carrots, onion, and celery in the slow cooker. Cook on low for 6 hours or high for 3 hours.
2. Shred the chicken directly in the slow cooker.
3. Whisk flour into the milk, then stir into the slow cooker along with peas.
4. Add the pasta shells in the last 20 to 30 minutes, stirring occasionally, until tender.

This one stirs melted cheddar right into the sauce itself rather than baking it on top, giving every bite of the dish a rich, cheesy backbone from the very first spoonful. It’s a simple twist that makes the whole dish feel a little more indulgent.

The cheese melts smoothly into the creamy broth, coating the chicken, vegetables, and pasta evenly throughout. It’s stovetop-only, so there’s no need to turn on the oven for this one.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1 cup frozen peas
• 2 cups small pasta shells
• Salt and pepper to taste

Instructions

1. Sear the chicken, then sauté onion and carrots in the same pot.
2. Stir in flour, then gradually whisk in chicken broth and milk.
3. Stir in cheddar cheese until melted, then return the chicken to the pot with peas.
4. Add the pasta shells and simmer until tender, stirring occasionally.

This is the recipe to remember around the holidays, since it’s a perfect way to use up leftover turkey instead of letting it go to waste. The same cozy, creamy formula works just as well with turkey as it does with chicken.

Since the turkey is already cooked, it goes in near the end just to warm through, which also makes this version come together even faster than most of the others on this list. It’s holiday leftovers turned into a whole new dinner.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 cups small pasta shells
• Salt and pepper to taste

Instructions

1. Sauté onion and carrots in butter until softened.
2. Stir in flour, then gradually whisk in chicken broth and milk.
3. Add the pasta shells and simmer until tender.
4. Stir in the cooked turkey and peas, warming through before serving.

This version loads up on vegetables, going well beyond the usual peas and carrots to include celery and corn as well. It’s a great way to use up whatever vegetables are sitting in the fridge while still keeping that classic pot pie flavor front and center.

With so many vegetables mixed throughout, this one feels a little lighter and more colorful than the other versions on this list. Shell pasta holds onto all those different textures nicely in every bite.

Ingredients

• 2 chicken breasts, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup corn kernels
• 1/3 cup flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 cups small pasta shells
• Salt and pepper to taste

Instructions

1. Sear the chicken, then sauté onion, carrots, and celery in the same pot.
2. Stir in flour, then gradually whisk in chicken broth and milk.
3. Return the chicken to the pot along with corn and peas.
4. Add the pasta shells and simmer until tender, stirring occasionally, before serving.

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