Jump to Recipe·Print Recipe

This chicken pot pie pasta takes everything you love about the classic and turns it into a one pot pasta dish! This version is gluten and dairy free, and easy to make AIP.

A close up photo of chicken pot pie pasta.

Chicken pot pie is a big deal in my house… it’s one of my husbands favorite dishes, and he never passes up the opportunity to have it. Truth be told, I don’t love making it on the regular. It’s a lot of work, and a lot of steps. 

I had the idea to turn it into a one pot pasta dish, and not only is it way easier, it tastes just as yummy! This version is gluten and dairy free, and so so good.

Why you’ll love this Chicken Pot Pie Pasta

  • Comfort food made easier! The flavors of chicken pot pie made way simpler.
  • A one pot meal. I love the simplicity of a one pot dish that is easy to make and easy to clean up!

The Ingredients for Chicken Pot Pie Pasta

  • Chicken Broth.
  • Coconut Milk. You’ll want to make sure this is the canned, full-fat kind. My favorite brand is Native Forest. 
  • Arrowroot Starch. You should be able to sub tapioca starch for it.
  • Avocado Oil. 
  • Yellow Onion and Garlic.
  • Mixed Vegetables, Shredded Carrots, and Peas. You can omit peas for AIP and sub broccoli or another veggie of choice.
  • Gluten-Free Fusilli Pasta. I recommend Jovial rice pasta for gluten-free or  jovial cassava pasta for paleo/AIP.
  • Ghee. You can sub butter or omit for dairy-free. 
  • Dried Thyme, Dried Sage, Dried Parsley, Salt, and Pepper.
  • Chicken. I used chicken that I cubed and sauteed in a pan, but you can use shredded chicken from a rotisserie chicken, poached chicken, etc. Anything that you have on hand that is lightly seasoned will work in this recipe.
  • Parsley. For topping.

How to make Chicken Pot Pie Pasta

  • Step One. Whisk the broth, coconut milk and arrowroot starch together and set aside. 
  • Step Two. Saute the onions, garlic, and vegetables.
  • Step Three. Add the broth mixture, pasta, seasoning, and ghee and allow to simmer.

Two side by side photos of before and after adding the pasta and liquid to the cooking.

  • Step Four. Add the cooked chicken and allow to further simmer and reduce.
  • Step Five. Enjoy topped with parsley!

A pot of chicken pot pie pasta after cooking.

Tips & Tricks

  • The cooktime will vary depending on the type of pasta you use. This recipe is developed with Jovial brown rice pasta. However, if you use chickpea pasta or cassava pasta the cooktimes may vary. Chickpea pasta in particular cooks faster, so you have to test it as you go! 
  • Use chicken of your choice. I used chicken that I cubed and sauteed in a pan, but you can use shredded chicken from a rotisserie chicken, poached chicken, etc. Anything that you have on hand that is lightly seasoned will work in this recipe.

Storage and reheating instructions

Store this pasta in the fridge for 3-4 days. I haven’t tried to freeze it, but it will most likely work! To reheat the pasta, add it to a pot and reheat on low, adding a splash of chicken broth if needed.

 

A bowl of chicken pot pie pasta ready to be enjoyed!

You’ll also like…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Pot Pie Pasta (gluten free & dairy free)

★★★★★

5 from 2 reviews
  • Author: Unbound Wellness
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale
  • 3 cups chicken broth 
  • ¾ cup full fat coconut milk 
  • 1 tbsp arrowroot starch
  • 1 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cup mixed vegetables, shredded carrots and peas (omit peas for AIP, sub broccoli or another veggie of choice)
  • 2 cups gluten-free fusilli pasta, uncooked (Jovial rice pasta for gluten-free, sub jovial cassava pasta for paleo/AIP)
  • 1 tbsp ghee (sub butter, omit for dairy free)
  • Salt & pepper (omit pepper for AIP)
  • 2 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried parsley
  • 1 lb cooked chicken, cubed or shredded 
  • 1 tbsp parsley, chopped

Instructions

  1. Using a large bowl or measuring cup, combine the broth, coconut milk and arrowroot starch. Whisk well and set aside.
  2. Using a large deep pan, or a large pot, heat the avocado oil over medium heat. Add the onion and saute for 4-5 minutes or until translucent. Add the garlic and mixed vegetables and cook for another 5 minutes. 
  3. Pour the broth mixture in the pot along with the uncooked pasta, seasonings, and ghee. Bring to a boil and reduce to a simmer for 6-7 minutes, stirring often. Once the liquid starts to reduce and thicken, add the cooked chicken and stir well for another 4-5 minutes. The pasta should be cooked and the sauce should be reduced and thick. If the liquid looks thin, stir vigorougly towards the end of cook time to help reduce the sauce further. 
  4. Serve fresh topped with chopped parsley. 

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Method: Stovetop
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 392
  • Fat: 17g
  • Carbohydrates: 30.2g
  • Fiber: 2.8g
  • Protein: 28.8g