Chicken pot pie is one of the most classic of all comfort foods, and most people I know have their own specific memories of it. For me, chicken pot pie is one of my favorite childhood memories. And we would each pick out our favorite doughnut as a treat as well. (Just for the record, my favorite is old-fashioned glazed, closely followed by maple bars.) This became a yearly tradition, and now I’ve come to expect chicken pot pie when fall arrives. So this recipe is inspired by my memories of store-bought chicken pot pie. But made super easy and gluten-free too. Gluten-free pie crust can be tricky, and I’ve found I enjoy the chicken pot pie filling over pasta way more than a gummy gluten-free crust.
How to make this recipe step by step
I hope you enjoy this Chicken Pot Pie Pasta recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Partway through the cooking time for the veggies, cook the pasta in a large pot of well-salted water. Add the cream or coconut cream and thicken with the cornstarch mixed with water until your desired consistency is reached. It should be like a thin gravy. This recipe was originally published in 2017 and updated in 2024 with new photos, tips, and information.
