When it comes to comfort foods, chicken pot pie is right near the top of my list. I love the creamy filling, loaded with roasted chicken and veggies, and the crisp, buttery pastry topping. The only problem with chicken pot pie is that it takes quite a bit of time to make, largely because that crisp topping needs a substantial amount of time in the oven to cook properly. When I’m short on time, I opt to make Chicken Pot Pie Pasta instead and I’m sharing my recipe over on the Craftsy blog (it’s free!!) right now. The dish starts with a batch of chicken pot pie filling, but instead of being poured into a pie plate and baked, it is mixed in with a pot full of pasta and served. This cuts the prep and cooking time of the dish down to far less than 30 minutes and still provides you with plenty of carbs to supplement the creamy sauce. That pastry crust may be delicious, but so is this pasta variation and it is a perfect quick weeknight dinner.