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.

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!

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.

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!

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!

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!

If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!