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Skillet Night
American Classics 3 min read

Skillet Chicken Pot Pie Pasta

Skillet chicken pot pie pasta turns classic pot-pie flavors into a creamy one-pan pasta in about 35 minutes. Peas, carrots, and cheddar weeknight comfort.

Chicken pot pie is mostly about the creamy filling — the crust is optional on a Tuesday. This skillet keeps the peas, carrots, thyme, and shredded chicken, then swaps the pastry for short pasta that cooks right in the sauce.

Skillet Chicken Pot Pie Pasta
Photo: Wikimedia Commons

You get the cozy pot-pie bite without rolling dough or waiting on a bake. One 12-inch pan, about 35 minutes, and a cheddar finish that tastes like the best part of the casserole.

Ingredients

  • 1 Tbsp (15 ml) olive oil
  • 2 Tbsp (28 g) butter
  • 1 small yellow onion, diced (about 1 cup / 140 g)
  • 2 medium carrots, diced (about 1 cup / 140 g)
  • 2 celery stalks, diced (about ¾ cup / 75 g)
  • 3 garlic cloves, minced
  • 1 tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 tsp dried thyme (or 2 tsp fresh)
  • ½ tsp dried rosemary, crumbled, optional
  • 3 Tbsp (24 g) all-purpose flour
  • 3 cups (720 ml) low-sodium chicken broth
  • 1 cup (240 ml) whole milk
  • 8 oz (227 g) short pasta (rotini, penne, or egg noodles)
  • 2½ cups (350 g) cooked shredded chicken (rotisserie works)
  • 1 cup (140 g) frozen peas
  • 1 cup (113 g) shredded sharp cheddar or a cheddar–Jack mix
  • 2 Tbsp chopped parsley
  • Hot sauce or lemon wedges, optional

Method

  1. Heat oil and butter in a 12-inch skillet over medium heat. Add onion, carrots, and celery with ½ tsp salt. Cook 5–6 minutes until softened. Stir in garlic, thyme, rosemary if using, and pepper; cook 30 seconds.
  2. Sprinkle flour over the vegetables; cook 1 minute, stirring.
  3. Whisk in broth and milk gradually until smooth. Bring to a simmer.
  4. Stir in dry pasta and remaining ½ tsp salt. Simmer uncovered over medium-low 12–14 minutes, stirring often, until pasta is tender and sauce is creamy. Add a splash of broth if it thickens too fast.
  5. Stir in shredded chicken and peas; cook 2–3 minutes until hot.
  6. Remove from heat. Stir in half the cheese until melted. Sprinkle remaining cheese on top; cover 1–2 minutes. Finish with parsley and hot sauce or lemon if you like.

Cook’s note

Rotisserie chicken is the weeknight shortcut. If starting from raw, sear 1 lb (454 g) bite-size chicken in the skillet first, set aside, then build the sauce in the same pan and return the chicken with the peas.

What to serve with it

A crisp green salad with vinaigrette, buttered rolls, or roasted broccoli. The pasta is rich — something acidic or crunchy on the side helps.

Make-ahead and leftovers

Best eaten the day it is made, but leftovers keep 3 days. Reheat gently with a splash of milk so the sauce loosens. Freezing is okay for up to 1 month; expect the pasta to soften on thaw.

Troubleshooting

Sauce too thick? Stir in warm milk or broth a tablespoon at a time. Pasta stuck? Stir more often mid-simmer and keep heat at a gentle bubble. Sauce grainy? Cheese melted over high heat — add it off heat next time.