Fall is approaching, and I’ve been eager to start making cozy seasonal dishes. While it may still be a little early for full-on autumn feasts, this recipe offers a perfect taste of the season. Chicken Pot Pie Penne takes the comforting flavors of classic chicken pot pie and blends them with pasta to create a hearty, family-friendly casserole that works any time of year.
With late August rolling in, I find myself ready for cooler days and warm, comforting food. In our home, chicken pot pie is a true comfort food: tender chicken in a creamy sauce with mushrooms, peas, and carrots, all wrapped in a buttery, flaky crust. Since the full fall season hasn’t arrived yet, I transformed the essential elements of pot pie into a simpler, faster pasta dish. By combining a stovetop-style pot pie filling with whole wheat penne, this Chicken Pot Pie Penne gives you that familiar flavor profile in about the time it takes to cook pasta. It’s an easy way to enjoy cozy fall taste anytime.
Original recipe
Ingredients:
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces white or cremini mushrooms, thinly sliced
- 1–2 cups whole wheat dry penne pasta (or regular penne if preferred)
- 2 cups low-sodium chicken broth
- 1 rotisserie chicken, shredded into bite-sized pieces
- 1/4 cup half & half or heavy cream
- 1/4 cup water + 1 teaspoon cornstarch (for slurry)
- 1 cup frozen peas and carrots mix
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh thyme
- Salt and pepper to taste
Instructions for Instant Pot
1. Set your Instant Pot to the SAUTE function and add the butter or oil. Once hot, add the chopped onion, minced garlic, and sliced mushrooms. Cook until the onions are translucent and the mushrooms have softened, about 4–6 minutes.
2. Add the shredded rotisserie chicken to the pot and stir to combine with the softened vegetables.
3. Add the dry penne pasta and pour in the chicken broth. Stir briefly to ensure the pasta is mostly submerged and evenly distributed.
4. Secure the Instant Pot lid and set the valve to SEALING. Select the MANUAL or PRESSURE COOK setting and set the timer to 4 minutes on HIGH pressure.
5. The Instant Pot will take a few minutes to come to pressure. Once it reaches pressure, it will count down from 4 minutes. When cooking finishes, carefully perform a quick pressure release: place a kitchen towel over the vent and use a wooden spoon to turn the valve to VENTING, keeping hands and face away from the steam. Once the float valve drops, open the lid.
6. In a small bowl, whisk together 1/4 cup water and 1 teaspoon cornstarch to make a slurry. Add the half & half (or cream), the frozen peas and carrots, lemon juice, and minced thyme to the pot. Stir in the cornstarch slurry and return the pot to SAUTE for a minute or two to warm everything and thicken the sauce. Season with salt and pepper to taste.
7. Once the sauce has thickened to your liking and the pasta is tender, turn off the Instant Pot. Let the dish rest a few minutes before serving so flavors marry and the sauce settles. Serve hot, garnished with a sprinkle of fresh thyme or chopped parsley if desired.
Serving suggestions: This dish pairs well with a crisp green salad or roasted seasonal vegetables. For extra richness, stir in a little grated Parmesan before serving or top with a sprinkle of toasted breadcrumbs for crunch.
