Craving the cozy warmth of chicken pot pie but don’t want the hassle of a pie crust or the calories of heavy pastry? Enter Chicken Pot Pie Pasta (Light!). This ingenious recipe deconstructs the classic filling and tosses it with tender bow-tie pasta. We lighten up the creamy sauce by using milk and chicken broth thickened with a little flour, rather than relying on heavy cream. It’s creamy, comforting, and packed with the classic veggie trio of peas, carrots, and corn.
Why You’ll Love This Recipe
Comfort Food Made Simple
Making a pie crust from scratch is a weekend project. Boiling pasta is a weeknight reality. This dish gives you all the flavor notes—savory chicken, thyme, creamy gravy—in a fraction of the time. It’s a “spoon food” dinner that feels like a hug in a bowl, perfect for kids and adults alike.
Lighter Cream Sauce
Traditional Alfredo or pot pie fillings can be heavy. By creating a velouté-style sauce (broth + milk thickened with roux), we achieve a silky texture that coats the pasta without feeling greasy. You get the richness you crave with significantly less saturated fat.
Ingredients
- 8 oz bowtie pasta
- 2 cups cooked chicken, diced
- 2 cups frozen mixed vegetables (peas/carrots/corn)
- 2 cups chicken broth
- 1 cup milk (2% or whole)
- 3 tbsp flour
- 2 tbsp butter
- 1 tsp dried thyme
Instructions
- Cook pasta and drain.
- Sauté onion in butter. Add flour and cook 1 min.
- Whisk in broth and milk. Simmer until thickened.
- Add veggies, chicken, and spices. Heat through.
- Toss with pasta and serve.
Ingredient Highlights & Substitutions
Essential Ingredients
Pasta: Bowties (farfalle) or egg noodles work best.
Cooked Chicken: Rotisserie or leftover grilled chicken, diced.
Frozen Veggie Mix: Peas, carrots, and corn—the classic pot pie mix.
Chicken Broth & Milk: The base of the lighter sauce.
Thyme & Sage: The herbs that make it taste like “pot pie.”
Onion & Celery: Fresh aromatics for depth.
Smart Substitutions
You can use turkey instead of chicken. If you want it dairy-free, use almond milk and olive oil instead of cow’s milk and butter. For a crunchy topping that mimics the crust, sprinkle toasted panko breadcrumbs or crushed crackers on top before serving.
Step-by-Step Instructions
Prep Phase
Boil water for pasta. Dice the onion and celery. Cube the cooked chicken.
Cooking Phase
Cook the pasta to al dente. Drain.
In a large skillet, sauté onion and celery in butter until soft. Sprinkle with flour and cook for 1 minute.
Slowly whisk in the chicken broth and milk, stirring constantly to remove lumps. Simmer for 5 minutes until thickened into a gravy.
Stir in the dried thyme, salt, and pepper.
Add the frozen vegetables and diced chicken. Simmer for 2-3 minutes until heated through.
Toss the cooked pasta into the sauce. Stir until well coated. Serve immediately.
Pro Tips for Perfect Results
Technique Secrets
The sauce will thicken as it stands, so don’t worry if it looks a little loose at first. If it gets too thick, add a splash of reserved pasta water. Seasoning is key—pot pie can be bland without enough salt, pepper, and thyme, so taste as you go.
Common Mistakes to Avoid
Don’t overcook the frozen veggies. They only need to be heated through. If you boil them too long, the peas turn mushy.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 28g |
| Carbohydrates | 50g |
| Fat | 10g |
Serving Ideas & Pairings
Presentation & Plating
Sprinkle with fresh parsley and black pepper.
Pairing Suggestions
Serve with a biscuit on the side if you really miss the crust! If you like chicken pasta dishes, try our Sticky Garlic Chicken Noodles (Low Sodium) for a different flavor profile.
Frequently Asked Questions
Q1? Can I bake this?
Yes, pour into a dish, top with biscuits, and bake until biscuits are done.
Q2? Can I use raw chicken?
Yes, sauté raw cubed chicken with the onions at the start until cooked.
Q3? Can I freeze it?
Creamy pasta can get grainy when frozen. It’s best eaten fresh.
Conclusion
Chicken Pot Pie Pasta offers all the nostalgic flavor of the classic pie in an easy, stovetop pasta dish. It’s light, creamy, and totally satisfying.
