This dish grew out of a weeknight need: I wanted the cozy, nostalgic flavors of chicken pot pie without the fuss of rolling out pastry or heating the oven for an hour. I first put this together on a rainy Tuesday using leftover roast chicken and a bag of frozen mixed vegetables. The result was immediate comfort — a creamy, herb-scented sauce that clings to tender penne and pockets of sweet peas and carrots. My family declared it an instant favorite; my partner even called it "the pot pie that learned to hug pasta."

What makes this version special is its balance of texture and flavor. The sauce is built on a roux of butter and flour, then loosened with chicken broth and whole milk for a rich, velvety finish. The diced cooked chicken adds lean protein while the frozen vegetables contribute color, sweetness, and a satisfying pop. It reheats beautifully, too — I often make a double batch to save time later in the week.

Ingredients

• Cooked chicken (2 cups): Diced leftover roast chicken or a store-bought rotisserie breast works great. Look for white meat for a lean finish; if using dark meat, reduce added salt slightly.
• Penne pasta (12 ounces): Regular penne holds the sauce well — brands like Barilla or De Cecco offer consistent texture. Measure dry before cooking.
• Unsalted butter (2 tablespoons): Forms the base of the roux. Unsalted gives you control over seasoning.
• Small onion (1), diced: Yellow onion provides sweet, savory depth; dice finely for even cooking.
• Garlic (2 cloves), minced: Adds aromatic lift; press or finely mince and stir briefly to avoid bitterness.
• Frozen mixed vegetables (2 cups): Typical mix of peas, carrots, corn, and green beans; no need to thaw — they’ll heat through in the sauce.
• All-purpose flour (1/3 cup): Will be cooked into the butter to make a roux that thickens the sauce. Measure and level for accuracy.
• Low-sodium chicken broth (2 cups): Low-sodium gives better control of final seasoning; use a good-quality boxed broth or homemade if you have it.
• Whole milk (1 cup): Provides creaminess; you can substitute half-and-half for an even richer sauce, or 2% for a lighter finish.
• Dried thyme (1/2 teaspoon): Offers that classic pot pie herbal note. Fresh thyme can be used (about 1 teaspoon minced).
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season to taste; adjust at the end after combining pasta and sauce.

Instructions

Cook the pasta:Bring a large pot of salted water to a rolling boil and cook 12 ounces of penne according to package instructions until al dente (usually 9–11 minutes). Reserve 1/4 cup pasta cooking water, then drain and set the pasta aside to keep warm. Reserving water helps adjust sauce consistency later.Sauté aromatics:In a large skillet over medium heat, melt 2 tablespoons unsalted butter until foaming but not browned. Add the diced small onion and sauté until softened and translucent, about 3 minutes. Stir in 2 minced garlic cloves and cook for 30–60 seconds until fragrant — avoid browning the garlic to prevent bitterness.Make the roux:Sprinkle 1/3 cup all-purpose flour over the softened onion and garlic. Cook, stirring constantly with a whisk or wooden spoon, for 1–2 minutes to remove the raw flour taste and create a pale roux. You want a slightly nutty aroma but not a dark color.Build the sauce:Gradually whisk in 2 cups low-sodium chicken broth, adding a little at a time to keep the mixture smooth. Once incorporated, whisk in 1 cup whole milk and bring the mixture to a gentle simmer. Continue stirring until the sauce thickens and coats the back of a spoon, about 4–6 minutes. If the sauce becomes too thick, whisk in a tablespoon or two of the reserved pasta water to loosen.Add chicken and vegetables:Stir in 2 cups diced cooked chicken and 2 cups frozen mixed vegetables directly into the sauce. Add 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 2–3 minutes until the vegetables are heated through and the chicken is warmed.Combine with pasta and finish:Add the cooked penne to the skillet and toss gently until every piece is evenly coated with sauce. Taste and adjust seasoning with additional salt or pepper if needed. If you prefer a looser texture, stir in a splash of reserved pasta water to reach the desired consistency. Serve immediately while hot.

Storage Tips

Cool the pasta mixture to room temperature for no longer than two hours before refrigerating. Store in an airtight container and consume within three days. For freezing, portion into individual airtight containers or heavy-duty freezer bags, leaving a little headspace for expansion. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, stirring frequently and adding a tablespoon of milk per cup of pasta to regain creaminess. Avoid microwaving straight from frozen to prevent uneven heating.

Ingredient Substitutions

If you prefer a lighter version, substitute 2% milk for whole milk and reduce the butter by half, though the sauce will be less rich. For a richer texture, use half-and-half or add 2 ounces of cream cheese at the end to stabilize and thicken. Swap the frozen mixed vegetables for fresh if they're in season — blanch carrots and green beans briefly to keep their color and bite. For protein variations, shredded rotisserie chicken or diced turkey both work well; smoked chicken will add a distinct flavor that pairs nicely with a pinch of smoked paprika.

Serving Suggestions

Serve this dish with a crisp green salad and a bright vinaigrette to cut through the richness. A simple side of roasted Brussels sprouts or a steamed green vegetable adds color and contrast. Garnish with chopped fresh parsley or a little grated sharp cheddar for an extra layer of savory flavor. It’s also excellent spooned into a shallow dish and topped with a light sprinkle of toasted breadcrumbs for texture.

Cultural Background

This preparation is a modern riff on the traditional North American chicken pot pie, a dish with roots in early colonial frugality where cooks sought to use every bit of available meat and vegetables. The pie crust was originally a utilitarian tool for transporting and cooking ingredients, and over time the savory filling became the star. Transforming that filling into a pasta dish keeps the familiar flavors while embracing the convenience and popularity of quick stovetop cooking.

Seasonal Adaptations

In spring and summer, swap the frozen mix for fresh peas, baby carrots, and chopped asparagus for a brighter flavor profile. In fall and winter, add a pinch of nutmeg and use root vegetables like diced parsnip or turnip in place of some carrots for earthier notes. During holidays, replace some of the thyme with a little sage to mirror traditional holiday poultry seasonings.

Meal Prep Tips

To meal-prep, cook the pasta al dente and toss with a teaspoon of olive oil to prevent sticking. Store sauce and pasta separately in the fridge for up to three days; recombine and reheat gently to serve. If freezing, combine and freeze in single-serving portions for quick lunches — thaw overnight and reheat on the stovetop, adding a tablespoon of milk if the sauce has thickened during storage.

At the end of the day, this dish feels like a hug in a bowl — familiar, satisfying, and forgiving to whatever you have on hand. I hope it becomes one of those reliable dishes you reach for when you want something comforting and quick to feed the people you love.