Best Chicken Pot Pie Pasta
All the flavors of chicken pot pie with pasta and flaky biscuit topping — one-pan, cozy perfection.
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
Instructions
- Sear chicken → sauté veggies.
- Make cream sauce → add uncooked pasta → simmer covered.
- Stir in peas + chicken.
- Top with biscuit pieces → bake 425 °F 12–15 min.
- Rest 5 min → serve.
Notes
- Pasta cooks in sauce = max flavor
- Biscuits from a can = zero effort
- Freezes & reheats beautifully
- Day 2 = even creamier
- Rotisserie chicken shortcut = 30 min total