Gluten Free Chicken Pot Pie Pasta
This gluten free chicken pot pie pasta is an easy to make dinner recipe the whole family will love. It’s packed with flavor, creamy, cozy and made with pantry staple ingredients.
Chicken pot pie is one of my favorite things (I make my crustless chicken pot pie on repeat) but we all know I love pasta too, and this chicken pot pie pasta is without a doubt my new favorite dinner recipe.
It’s so easy to make, dairy free friendly and can be on the table in just about 30 minutes! You get all of the delicious flavors of traditional chicken pot pie, but without the hassle and super long cook time.
You can turn it into a casserole by baking in a baking dish at 350 for about 15 minutes with breadcrumbs until the top is nice and crispy! If you love this recipe, try my vegan version for a chickpea pot pie pasta or my fan favorite broccoli pesto pasta!
Why you’ll love this recipe
- Dairy free friendly
- Easy to make
- Perfect for meal prep
- Family friendly
- Ready in 30 minutes!
Key ingredients
CHICKEN. I love using shredded rotisserie chicken for more flavor, but you can really use any kind of cooked chicken here! Shredded or diced up grilled chicken will also work.
PASTA. I used gluten free brown rice pasta, which I recommend to keep the liquid to pasta ratio the same! I like the brand Jovial, I used their Mafalda shape. Also great in my french onion pasta!
BROTH. Low sodium chicken broth works best! If you don’t have low sodium, just cut back on the added salt content a bit!
CREAM. My homemade cashew cream works great for a dairy free version, but regular heavy cream is also delicious.
VEGGIES. Peas, carrots, corn and onion! That is what is traditional in chicken pot pie, but you could also add in some diced broccoli or green beans for added veggies.
HERBS & SPICES. Paprika, thyme and Italian seasoning create that classic chicken pot pie flavor! Same spices in my chicken pot pie soup.
How to make chicken pot pie pasta
Bring a large pot of salted water to a boil and cook pasta one minute less than package instructions state. In a large pot, melt the butter over medium heat.
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Add in the diced onion and carrot and saute for about 7 minutes. Mix in the garlic and saute for a few more minutes.
Add in all remaining ingredients except the chicken and pasta and mix well to combine until you don’t see any flour chunks. Stir in the chicken and pasta.
Let simmer over low heat until the mixture thickens, stirring occasionally. This will also finish cooking the pasta since we took it out early and allow all the flavors to blend together.
Let combine for a few minutes, then taste and adjust flavors as desired. Garnish with chopped chives and parsley and enjoy! Try my marry me chicken pasta or broccoli cheddar pasta next!
What is the sauce made of in chicken pot pie?
The sauce is essentially just the chicken broth and cream or milk that are thickened thanks to the flour, so it’s kind of like a gravy.
The spices, salt and pepper give the “sauce” flavor, but there is no separate sauce that you need to prepare on the side, it’s all just what we make in the pot!
How to store
Once prepared, this gluten free chicken pot pie pasta will keep in the fridge for about 3 days. I like to reheat it in a pot on the stove until hot.
It’s definitely freezer friendly, but gluten free pasta has a tendency to fall apart when it thaws, so just keep that in mind. The flavor will still be great, but the pasta may just be broken up a bit.
Troubling shooting tips
Sauce won’t thicken: This is unlikely to be a problem, but I thought I’d answer this just in case! The flour will help thicken the sauce, but then when we add the (slightly undercooked) pasta, that will also help thicken the sauce and create a really creamy dish. However, if you are having any issues, you can just mix in another tablespoon of flour to thicken it further.
Sauce is too thick: On the other hand, if the sauce is too thick, you can just add in some more chicken broth and cream to help thin it out a bit!
More simple dinner recipes you’ll love!
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Gluten Free Chicken Pot Pie Pasta
by: claire cary
Ingredients
- 3 tablespoons butter
- 1 large yellow onion finely diced
- 2 large carrots peeled and finely diced
- 1 tablespoon minced garlic
- 1 cup peas
- 1 cup corn
- 2 tablespoons gluten free all purpose flour
- 2 cups chicken broth
- ¾ cup heavy cream or cashew cream click for cashew cream
- 2 ¼ teaspoons dried thyme
- 1 teaspoon Italian seasoning
- 1 ¼ teaspoons salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups shredded rotisserie chicken
- 10 ounces uncooked gluten free pasta
Instructions
- Bring a large pot of salted water to a boil and cook pasta one minute less than package instructions state.
- In a large pot, melt the butter over medium heat.
- Add in the diced onion and carrot and saute for about 7 minutes.
- Add in the garlic and saute for a few more minutes.
- Add in all remaining ingredients except the chicken and pasta and mix well to combine until you don’t see any flour chunks.
- Stir in the chicken and pasta.
- Let simmer over low heat until the mixture thickens, stirring occasionally. This will also finish cooking the pasta since we took it out early and allow all the flavors to blend together.
- Let combine for a few minutes, then taste and adjust flavors as desired.
- Garnish with chopped chives and parsley and enjoy!
Notes
Comments
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Smelled so good while it cooked, and turned out delicious!!!! I didn’t have cream in the house, but whole milk worked fine. Still nice and creamy and rich!
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Made this last night and it was absolutely delicious! Super easy to make and a quick weeknight dinner.
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Thank you, Andrea!
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This was delicious. I subbed Onion Powder and Garlic Powder. I used frozen mixed carrots and peas and a bag of frozen corn (I microwaved them first). I also used McCormick Rotisserie Chicken seasoning instead of the other spices. I also used 3/4 cup of evaporated milk. My husband also enjoyed it and wondered what it would taste like with cream cheese combined. I told him it would take away the flavor of the pot pie. What are your thoughts. I also used frozen cubed chicken which I precooked in the microwave. I used Barilla Gluten Free Rotini (spiral) pasta. Definitely will make this again. So easy.
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I think a little bit of cream cheese would just enhance the creaminess and not change the flavor too much. Let me know if you try that – so glad you enjoyed it!
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WOW! The perfect cozy fall recipe. Whole family devoured this!!
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Thank you, Lisa! One of my favorites too!
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