Boil pasta in salted water until al dente. Drain and set aside.
2. Cook Chicken & Veggies:
In a large skillet, melt butter over medium heat.
Add onions and garlic; sauté until fragrant and translucent.
Stir in mixed vegetables and cook 3–5 minutes until tender.
3. Make the Sauce:
Sprinkle flour over the vegetables and cook 1–2 minutes, stirring constantly.
Gradually whisk in milk, ensuring no lumps.
Add salt, pepper, thyme, and parsley. Simmer until thickened, about 5–7 minutes.
Stir in shredded chicken and cheese (if using).
4. Combine with Pasta:
Toss cooked pasta with the creamy chicken and vegetable sauce until evenly coated.
5. Serve:
Serve hot, optionally garnished with extra parsley or a sprinkle of paprika.
🥄 Tips:
For a richer sauce, replace ½ cup of milk with heavy cream.
You can also add a crispy breadcrumb topping and bake it for 10–15 minutes for a “baked pot pie” feel.
Leftovers store well in the fridge for 2–3 days and reheat nicely on the stovetop.
If you want, I can also give you a crockpot version that lets you toss everything in the slow cooker and come back to a creamy, fully cooked Chicken Pot Pie Pasta — minimal effort, maximum comfort.
