Chicken Pot Pie Spaghettios
Take chicken pot pie to the next level of comfort with these Chicken Pot Pie Spaghettios! This version is gluten- and dairy-free and uses all of the flavors and ingredients you love from chicken pot pie, but with O-shaped anellini pasta for nostalgia.
Why you’ll Love this Chicken Pot Pie Spaghettios
This fall when I wanted to make a grown-up version of spaghettios, I made the perfect fall and butternut squash full recipe of homemade spaghettios! After that recipe was such a hit, I wanted to make another spaghettios recipe with a new flavor that felt comforting and cozy while fitting my dietary needs. I used the same small, ring-shaped gluten-free anellini pasta.
Then, I got creative and combined the flavor of chicken pot pie with spaghettios to make the perfect comfort food recipe for Fall! Here’s why you’ll love it, too:
- Suitable for varying dietary needs. Neither chicken pot pie or spaghettios normally fit for those with allergen restrictions, but this recipe is perfect for gluten-free, nightshade free, dairy-free, and many other dietary needs!
- The perfect comfort food! What’s better than a warm bowl of pasta and chicken pot pie flavor when the weather starts to cool down!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Mixed Peas and Carrots, I use frozen veggies for this.
- Gluten-Free Anellini Pasta. Gluten-free stelline or alphabet pasta is a good substitute as well.
- Coconut Milk. I highly recommend using the full fat canned coconut milk for this. This is my favorite coconut milk to use!
- Chicken Breast.
How to Make Chicken Pot Pie Spaghettios
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Cook the chicken in a pan and set aside.
Step Two. Saute the onions then add the peas, carrots, and garlic and continue to saute.
Step Three. Add the chicken broth and dried thyme.
Step Four. Bring to a boil and add the pasta until cooked. Then add coconut milk and chicken. Serve topped with chopped parsley and enjoy!
Michelle’s Tips & Tricks
- Cutting the chicken into small peices is key! Since the pasta is so small, you want everything else to be fairly small. Make sure the chicken is cut into uniform, small pieces.
- Stir the pasta very well while cooking. The key to making this recipe nice and creamy and flavorful is letting the pasta absorb the broth and the coconut milk, but this requires a lot of stirring to cook it evenly! Stir the pasta much more than you would when you’re regularly boiling pasta, and stir it vigorously to make sure it cooks evenly.
Other Comforting Pasta Recipes to Try..
If you tried this Chicken Pot Pie Spaghettios or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Chicken Pot Pie Spaghettios
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Ingredients
- 2 tbsp avocado oil
- 1 lb chicken breast, cubed into small peices
- Salt and pepper
- ½ yellow onion, diced
- 1 cup mixed peas and carrots, I use frozen
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp dried thyme
- 1 ½ cup gluten free anelli pasta
- ½ cup coconut milk, full fat canned
- 1 tbsp parsley, chopped
Instructions
- Using a large, deep skillet, heat the avocado oil over medium heat.
- Season the chicken with salt and pepper. Once the oil is shimmering, add the chicken in a single layer. Cook for 3-4 minutes on each side or until cooked through to 165 F. Set aside.
- Reduce the heat to medium-low and add the diced onion. Saute for 5-6 minutes or until lightly translucent. Add the peas, carrots, and garlic. Saute for another 3-4 minutes to soften.
- Pour in the chicken broth, scrapping the bottom on the pan to remove any browned bits. Add the dried thyme.
- Bring to a boil and add the pasta. Cook for 5 minutes, stirring well often to cook the pasta evenly. The pasta should be al dente and the broth should be absorbed. Reduce the heat to low.
- Pour in the coconut milk and chicken and stir for another minute, until the pasta is tender.
- Serve topped with chopped parsley.
Notes
- Cutting the chicken into small peices is key! Since the pasta is so small, you want everything else to be fairly small. Make sure the chicken is cut into uniform, small pieces.
- Stir the pasta very well while cooking. The key to making this recipe nice and creamy and flavorful is letting the pasta absorb the broth and the coconut milk, but this requires a lot of stirring to cook it evenly! Stir the pasta much more than you would when you’re regularly boiling pasta, and stir it vigorously to make sure it cooks even
