Veggie Pot Pie Pasta with Optional Chicken

I’m a freak for vegetarian comfort food. Unfortunately, vegetarian comfort food generally isn’t much less fattening than its meat-laden brethren. Bummer!

This pot pie pasta, though, is much healthier than anything labeled “pot pie” would seem. It isn’t packed with loads of butter and gobs of cheese. It’s inspired by one of the most classic comfort food recipes of all time – chicken pot pie – minus a huge quantity of heavy gravy, and no pastry in sight.

Veggie pot pie pasta with optional chicken add-in | Kitchen Treaty

I mean, it’s pasta, and that’s not necessarily the healthiest thing around, sure. But you could use whole wheat pasta if you want. Otherwise, you’re looking at a whole bunch of nutrient-packed veggies, a light and flavorful pot-pie-gravy-like sauce, no pie crust (just the pasta instead), and some diced cooked chicken added at the end of the process, if you like. Plus, it only takes about 20-30 minutes to make. Not too shabby for a dish that all but yells “comfort food!”

Veggie pot pie pasta with optional chicken add-in | Kitchen Treaty

And I’ll tell ya, I need some comfort food after that Downton Abbey finale. WHY WHY WHY?!

Veggie pot pie pasta with optional chicken add-in | Kitchen Treaty

Pardon the segue, but seriously. WHY?!!!

I’m a little heartbroken. I’m going in for seconds.

Print Recipe

Veggie Pot Pie Pasta with Optional Chicken Add-In

Vegetarian comfort food at its finest, this versatile pasta dish comes together quickly and makes a complete (and completely delicious) meal in and of itself. Meat-eaters can add chicken; vegetarians will love it just the way it is.

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • Salt and pepper
  • 3/4 pound fiori pasta (can also use penne or another short tubular pasta)
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced (about 1 cup)
  • 1/2 stalk celery, diced small (about 1/4 cup)
  • 2 carrots, diced medium (about 1 cup)
  • 1/4 small butternut squash, diced medium (about 1 cup)
  • 1 large clove garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • Additional kosher salt plus freshly ground black pepper to taste

If including chicken, also add ...

  • 1/2 cup diced, cooked chicken per serving (we use store-bought rotisserie chicken or rub boneless, skinless chicken breasts with olive oil, salt and pepper and grill them until cooked through)


  1. Place a large pot of salted water over high heat and bring to a boil. Cook pasta to al dente, per package instructions. Drain and set aside.
  2. Meanwhile, in a large saute pan, melt butter over medium heat. Add onion, celery, carrots, and butternut squash and cook until onion is translucent and the rest of the vegetables are tender, about 7 minutes.
  3. Add garlic, thyme, and 1/2 teaspoon salt and saute for another minute, stirring frequently.
  4. Sprinkle in flour and cook, stirring constantly, for one minute. Continuing over medium heat, slowly add broth, stirring constantly, and bring to a boil. Reduce heat to medium-low and simmer until the mixture thickens, stirring frequently, about 5 minutes.
  5. Stir in pasta and peas.
  6. Taste and add additional salt along with freshly ground black pepper, to taste.
  7. To add meat, scoop about 1 1/2 cups pasta mixture to a separate pan over low heat. Gently mix in 1/2 cup diced, cooked chicken per serving and cook until the entire mixture is heated through.
  8. Serve immediately.

Adapted from Martha Stewart

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9 Responses to “Veggie Pot Pie Pasta with Optional Chicken”

  1. Maria Tadic posted on February 20, 2013 at 7:26 am

    A big bowl of pasta screams comfort food to me!

  2. Monet posted on February 20, 2013 at 2:17 pm

    I’m right there with you on needing comfort food after that episode! And I just love the premise of your blog…I’m very glad I found you! Thank you for sharing such a hefty dose of inspiration. I hope you are having a great week and are staying warm.

    • Kare posted on February 22, 2013 at 11:10 am

      Thank you so much, Monet! After a tease of spring-like weather, it’s definitely cooled down here in the Pacific Northwest over the week. Guess we’re not outta the woods yet … but soon!

  3. Courtney Jones posted on February 20, 2013 at 4:02 pm

    Oh yum! This sounds awesome. I adore veggie pot pie. My mom makes the best! I think this would be perfect on a week night when I’m in a rush to get dinner on the table and don’t have the time to make a pie :) Thanks for the great idea! :)

    • Kare posted on February 22, 2013 at 11:20 am

      Yes, it’s so great for busy weeknights! I’ve actually made and frozen pot pie filling for future easy weeknight meal too, though … that actually works pretty well if you absolutely MUST have the real thing. :)

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  5. Amanda posted on February 22, 2013 at 7:23 pm

    I love this! I also love the pasta shape you used – so cute!

  6. Hannah @ CleanEatingVeggieGirl posted on February 24, 2013 at 5:35 pm

    I love the sound of this recipe!! I am a huge pot pie fan, but really appreciate this healthier version. Plus, any recipe that is packed with veggies always wins me over :). I love the pasta that you used, too. It makes it extra appealing and pretty!

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