Mediterranean Chicken Pot Pie Pasta

Mediterranean Chicken Pot Pie Pasta.

This recipe combines the cozy, creamy feel of a chicken pot pie with Mediterranean flavors and pasta instead of a pie crust. Think of tender chicken, colorful veggies, and a silky herb sauce tossed with pasta—topped with crisp, golden breadcrumbs for that pot-pie crunch.

Why You’ll Love This Recipe

Comfort Food with a Mediterranean Twist: Creamy sauce meets fresh herbs, sun-dried tomatoes, and feta.

One-Pan Style Meal: No baking required, just stovetop cooking.

Family-Friendly: Familiar flavors but elevated with Mediterranean ingredients.

Quick & Satisfying: No pastry dough to fuss over—just pasta and a crispy topping.

Total Time

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Total Time: 40 minutes

Ingredients

For the Pasta Base:

300g (10 oz) short-cut pasta (penne, farfalle, or shells work well)

2 tbsp olive oil

For the Creamy Mediterranean Sauce:

2 tbsp olive oil or butter

2 tbsp all-purpose flour

2 cups chicken broth

½ cup milk or cream (for richer sauce)

1 tsp dried oregano

½ tsp smoked paprika

Juice of ½ lemon

Salt and pepper, to taste

For the Crispy Topping (Pot Pie Style Crunch):

¾ cup panko breadcrumbs

2 tbsp olive oil or melted butter

¼ cup grated Parmesan cheese

1 tsp dried oregano or Italian herbs

Instructions

Cook the Pasta:

Boil pasta in salted water until al dente.

Reserve ½ cup pasta water, then drain and set aside.

Cook the Chicken & Veggies:

In a large skillet or pot, heat 2 tbsp olive oil over medium heat.

Add diced chicken, season with salt and pepper, and sauté until golden and cooked through (5–6 minutes).

Remove chicken and set aside.

In the same pan, add onions, garlic, carrots, and cook for 3–4 minutes until softened.

Stir in peas, sun-dried tomatoes, and olives.

Make the Creamy Sauce:

Push veggies to the side of the pan and add 2 tbsp olive oil or butter.

Stir in 2 tbsp flour and cook for 1 minute to create a roux.

Slowly whisk in chicken broth and milk/cream, stirring until smooth.

Add oregano, smoked paprika, lemon juice, salt, and pepper.

Simmer for 3–4 minutes until thickened.

Combine Pasta & Sauce:

Return the chicken to the pan.

Toss in cooked pasta and ½ cup pasta water to loosen the sauce as needed.

Stir in feta and parsley. Adjust seasoning to taste.

Make the Crispy Topping:

In a small pan, toast panko breadcrumbs in olive oil or melted butter over medium heat until golden (2–3 minutes).

Stir in Parmesan and dried oregano. Remove from heat.

Serve:

Spoon pasta into bowls and sprinkle generously with the crispy breadcrumb topping.

Garnish with extra parsley, feta, or a drizzle of olive oil if desired.

Serving Suggestions:

Serve with a simple Greek salad or roasted vegetables.

Pair with warm pita bread or crusty bread for extra dipping.

Tips:

Pasta Choice Matters:

Use short-cut pasta like penne, shells, or rotini to trap the creamy sauce in every bite.

For a lighter option, try whole wheat or chickpea pasta.

Sauce Consistency:

If the sauce is too thick, add a splash of reserved pasta water to loosen it.

If too thin, simmer for an extra minute to reduce.

Chicken Prep:

Use rotisserie chicken to save time. Just shred it and add during the final toss.

For extra flavor, season raw chicken with smoked paprika and oregano before cooking.

Breadcrumb Topping:

Toast the breadcrumbs separately to control the crispiness.

For extra crunch, add chopped pine nuts or slivered almonds to the topping.

Variations:

Protein Swaps:

Turkey: Use leftover turkey breast or ground turkey for variety.

Seafood: Try shrimp or flaky white fish for a coastal Mediterranean feel.

Vegetarian: Omit chicken and use chickpeas or white beans instead.

Veggie Additions:

Add spinach or kale for extra greens—stir in just before serving.

Use artichoke hearts, roasted red peppers, or zucchini for more Mediterranean flair.

Cheese Options:

Swap feta for goat cheese for a tangier taste.

Use mozzarella pearls for a creamier bite.

Gluten-Free Version:

Use gluten-free pasta and replace flour with gluten-free all-purpose flour or cornstarch to thicken the sauce.

Lighter Sauce Option:

Replace cream with Greek yogurt (stir in at the end off-heat to avoid curdling) for a lighter, tangy sauce.

Baked Version:

For a casserole feel, transfer the pasta to a baking dish, top with breadcrumbs and feta, and broil for 2–3 minutes until golden.

Q&A

Q: Can I make this dish ahead of time?

A: Yes! You can prepare the pasta and sauce in advance and store them in the fridge for up to 3 days. Add the crispy breadcrumb topping just before serving to keep it crunchy.

Q: Can I freeze this pasta?

A: This dish is best fresh because of the creamy sauce and breadcrumb topping. However, you can freeze the pasta and chicken mixture (without the breadcrumbs) for up to 1 month. Reheat gently and add fresh breadcrumbs when serving.

Q: Is this recipe kid-friendly?

A: Absolutely! It’s creamy, cheesy, and mild in spice. You can leave out olives or sun-dried tomatoes if your kids prefer simpler flavors.

Q: Can I make this dairy-free?

A: Yes! Use plant-based milk and dairy-free feta. For the topping, skip the Parmesan or replace it with nutritional yeast.

Q: What can I serve with this pasta?

A: Serve it with a Greek salad, roasted veggies, or cucumber-yogurt tzatziki for a refreshing side.

Nutrition Facts (Per Serving – Approximate, Serves 4)

Calories: 490

Protein: 30g

Carbohydrates: 42g

Fiber: 4g

Sugars: 5g

Fat: 22g

Saturated Fat: 7g

Cholesterol: 75mg

Sodium: 620mg (depends on feta, broth, and added salt)

Conclusion

Mediterranean Chicken Pot Pie Pasta is the perfect combination of comfort food and fresh Mediterranean flavors. It delivers creamy, cheesy pasta goodness with bright, herbaceous notes and a crispy topping that mimics pot pie crust—but without the extra work of baking.

This dish is ideal for weeknight dinners, cozy gatherings, or meal prep. Plus, it’s easily adaptable to different diets and tastes.