Name: Best Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Chicken & Pasta:; 1 lb 450 g boneless chicken thighs or breasts, bite-size; 12 oz 340 g short pasta (penne, rotini, or egg noodles); 1 tbsp olive oil; 1 medium onion (diced); 2 medium carrots (diced); 2 celery stalks (diced); 3 cloves garlic (minced); Pot Pie Sauce:; 4 tbsp 57 g unsalted butter; ⅓ cup 45 g all-purpose flour; 3 cups 720 ml chicken broth; 1½ cups 360 ml whole milk or half-and-half; 1 tsp kosher salt; ½ tsp black pepper; 1 tsp dried thyme; ½ tsp poultry seasoning or dried sage; 1½ cups frozen peas; Biscuit Topping:; 1 can (16.3 oz large refrigerated biscuits (8-count)); 2 tbsp melted butter; Optional: fresh parsley + extra black pepper

Introduction

Best Chicken Pot Pie Pasta is pure comfort-food genius: all the creamy, savory, veggie-packed goodness of classic chicken pot pie — tender chicken, carrots, peas, and celery — tangled with pasta in a silky one-pan sauce topped with golden, flaky biscuit pieces that taste like the pot pie you love had a delicious love child with mac and cheese. This 40-minute wonder delivers the iconic, buttery crust flavor without the need for rolling dough or blind-baking. Served family-style with extra parsley and black pepper, this Best Chicken Pot Pie Pasta recipe offers a cozy, appetizing aesthetic that instantly turns any weeknight into hug-on-a-plate territory.

Why you’ll love this recipe

40 minutes total — one skillet, zero pie crust drama.
Real pot pie flavor — a biscuit topping and cream sauce that’s magic.
Make-ahead & freezer-friendly — tastes better day 2.
Kid & adult approved — disappears with zero leftovers.
Endlessly riffable — turkey, veggie, or spicy versions.

Ingredients (6–8 servings)

Chicken & Pasta

1 lb (450 g) boneless chicken thighs or breasts, bite-sized
12 oz (340 g) short pasta (penne, rotini, or egg noodles)
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced

Pot Pie Sauce

4 tbsp (57 g) unsalted butter
⅓ cup (45 g) all-purpose flour
3 cups (720 ml) chicken broth
1½ cups (360 ml) whole milk or half-and-half
1 tsp kosher salt
½ tsp black pepper
1 tsp dried thyme
½ tsp poultry seasoning or dried sage
1½ cups frozen peas

Biscuit Topping

1 can (16.3 oz) large refrigerated biscuits (8-count)
2 tbsp melted butter
Optional: fresh parsley + extra black pepper

Essential Tools and Equipment

Large, deep oven-safe skillet (12-inch+)
Wooden spoon

Step-by-step process

Preheat oven to 425 °F (220 °C).
Cook chicken — heat oil over medium-high. Season chicken → sear 5–6 min until golden. Remove to a plate.
Sauté veggies — in the same pan, cook onion, carrot, celery 6–8 min until soft. Add garlic 1 min.
Make sauce — melt butter → whisk in flour → cook 2 min. Slowly whisk in broth + milk → simmer 5 min until thickened. Season with salt, pepper, thyme, and poultry seasoning.
Add pasta + chicken — stir in uncooked pasta, seared chicken + juices, frozen peas. Bring to a simmer → cover → cook 10–12 min until pasta is al dente (stir occasionally).
Top with biscuits — cut each biscuit into 4–6 pieces → arrange on top. Brush with melted butter.
Bake uncovered 12–15 minutes until biscuits are deep golden and sauce bubbly.
Rest 5 minutes → garnish with parsley → serve.

Mistakes to avoid

Cooking pasta separately — misses flavor + starch for sauce.
Low heat simmer — pasta stays hard; needs an active bubble.
Crowding biscuits — they won’t puff; space evenly.
No cover for pasta — dries out; cover until al dente.
Cold ingredients — sauce breaks; room-temp milk.

Variations of the Best Chicken Pot Pie Pasta

Turkey — Thanksgiving leftover gold.
Veggie — mushrooms + extra peas + veg broth.
Spicy — cayenne + hot sauce in the sauce.
Cheesy — stir in 1 cup cheddar before topping.
Crustless — skip biscuits → top with crushed Ritz + butter.

Tips for better storage & make-ahead

Make-ahead — cook through step 5 → cool → fridge 24 hrs → top & bake +5–10 min.
Freezer — fully cooked → cool → freeze → reheat 350 °F 30–40 min covered.
Reheating — add splash milk → low oven for crisp biscuits.

Frequently Asked Questions

No oven-safe skillet? Transfer to a 9×13 dish before topping.
Gluten-free? GF pasta + flour + GF biscuits.
Rotisserie chicken? 3 cups shredded → add at the end.
Double batch? Use a Dutch oven + two pans for biscuits.
Less rich? Half milk + half broth, less butter.

Conclusion

Best Chicken Pot Pie Pasta is weeknight comfort reinvented — each creamy, chicken-and-veggie-packed forkful under golden biscuit clouds tastes like pure homemade love without the pie-crust struggle. One skillet turns pantry staples into the coziest, most requested dinner that disappears with zero leftovers. Keep refrigerated biscuits stocked, and pot-pie happiness is literally 40 minutes away. Whether you’re feeding a family, using rotisserie chicken, or proving casseroles can be this good, this pasta delivers pure joy and full bellies in perfect harmony. One bite, endless “this is my new favorite,” and the quiet thrill of pot-pie-pasta mastery.