Chicken Pot Pie Pasta brings together the heartiness of chicken pot pie and the ease of a cozy pasta dinner. With creamy sauce, lean chicken, wholesome veggies, and tender egg noodles, this dish puts traditional comfort on your table—no pie crust or oven required. It’s designed for weeknights but packs enough nostalgia for any comfort food craving.
Why This Recipe Works
One pot. Everyday ingredients. Thirty minutes from start to finish. You get all the classic chicken pot pie flavors in a creamy, savory sauce, tossed with pasta and finished with a golden, crispy sprinkle. The result? Pure comfort without the fuss.
Ingredients
Gather these ingredients for your best pot pie pasta yet:
| Ingredient | Quantity | Notes |
|---|---|---|
| Wide egg noodles | 12 oz | Substitute penne or fusilli if preferred |
| Unsalted butter | 4 tbsp | Divided |
| Yellow onion | 1 medium | Finely diced |
| Garlic | 3 cloves | Minced |
| Carrots | 1 cup | Diced; frozen or fresh |
| Peas | 1 cup | Frozen |
| Corn | 1 cup | Frozen or canned, drained |
| All-purpose flour | 1/4 cup | For thickening the sauce |
| Dried thyme | 1 tsp | |
| Dried rosemary | 1/2 tsp | |
| Chicken broth | 2 cups | Low-sodium preferred |
| Heavy cream | 1 cup | Substitute half-and-half for lighter sauce |
| Cooked chicken breast | 2 cups | Diced or shredded |
| Kosher salt | To taste | |
| Black pepper | To taste | |
| Fresh parsley | To garnish | Optional, chopped |
| Ritz crackers or panko | 1/4 cup | Optional, for a crunchy topping |
Optional Add-Ins
- Shredded cheddar cheese for an extra indulgent sauce
- Sautéed mushrooms for earthiness
- Turkey as a substitute protein
Step-by-Step Instructions
1. Prepare the Pasta
Bring a large pot of salted water to a boil. Add egg noodles and cook, stirring occasionally, until almost al dente—about two minutes less than package directions. Drain and set aside. The noodles will finish cooking in the sauce, which keeps them tender and flavorful.
2. Sauté the Vegetables
Place a deep skillet or Dutch oven over medium heat. Melt 2 tablespoons of butter. Add diced onion and carrots. Sauté for 4–5 minutes until onions turn translucent and carrots start to soften. Stir in garlic and cook for 1 minute, until fragrant.
Pour in peas and corn. Season the mixture with thyme, rosemary, a pinch of salt, and black pepper. Sauté for 2 more minutes, allowing the herbs to bloom and the veggies to warm through.
3. Make the Roux
Push the veggie mixture to the side of the skillet. Add the remaining butter to the open side. Sprinkle in flour and stir to create a thick, smooth paste—a classic French-style roux. Continue to cook the roux for 1–2 minutes, stirring often, to remove the raw flour taste without browning it.
4. Build the Creamy Sauce
Slowly pour in chicken broth, stirring constantly to prevent lumps. The mixture will begin as thin, then thicken as it simmers. Pour in heavy cream and bring sauce to a gentle simmer. Let it cook for 3–5 minutes, stirring now and then, until it reaches a silky, spoon-coating consistency.
Taste and adjust seasoning. The sauce should taste savory and balanced, with the herbs giving it warmth and Aromatic depth.
5. Assemble the Pasta
Add cooked chicken and drained noodles to the skillet. Gently toss everything together. The sauce should coat the noodles and chicken without pooling at the bottom. If the mixture feels thick, add an extra splash of chicken broth. If too thin, let it simmer a minute longer.
6. Finish and Serve
Spoon the creamy pasta into bowls. Top with chopped parsley for color. Crush Ritz crackers or sprinkle panko over each serving for a touch of crunch. For a classic touch, slide the skillet under a broiler for a few minutes to crisp up the topping.
Tips for the Best Chicken Pot Pie Pasta
- Time saver: Use rotisserie chicken or leftover roast poultry. No need to cook chicken from scratch.
- Prevent watery sauce: Always thaw and pat dry frozen veggies beforehand—the less extra moisture, the creamier the result.
- Smooth sauce: Make sure the roux and broth melt together smoothly for a lump-free finish.
- Don’t rush the simmer: Let the sauce bubble gently. High heat can cause curdling and dull flavors.
- Cheesy upgrade: Stir in 1 cup of shredded cheddar at the end, or sprinkle it on top before broiling for extra indulgence.
- Make it a casserole: After mixing, transfer everything to a baking dish, cover with extra cheese and breadcrumbs, and bake at 350°F until bubbly and golden.
- Customize: Add baby spinach leaves, sautéed leeks, or diced bell peppers for new flavor layers.
Make-Ahead and Storage
Chicken pot pie pasta is ideal for meal prep and leftovers.
- Refrigerate: Cool leftovers completely. Store in an airtight container for up to four days.
- Reheat: Gently reheat in a skillet over low heat. Add a little milk, broth, or cream to loosen the sauce as it warms. Stir often to prevent sticking.
- Avoid freezing: Pasta and cream don’t like the freezer—the texture may suffer after thawing.
Serving Suggestions
This pasta is substantial on its own. For a little extra, consider these simple sides:
- Crisp green salad with a zippy vinaigrette for contrast
- Soft rolls or flaky biscuits—perfect for mopping up sauce
- Steamed broccoli or roasted cauliflower for added veggies
Frequently Asked Questions
Can I use another protein?
Absolutely. Turkey is a natural substitute. Shredded rotisserie chicken or leftover roast chicken work beautifully.
What’s the best pasta for this dish?
Egg noodles give the coziest texture but use what you have—penne, fusilli, or even broken-up lasagna sheets all work.
How do I keep the sauce creamy?
Simmer gently and avoid overcooking once the cream is added. Starch from the noodles blended with the roux thickens the sauce naturally.
How do I make it dairy-free?
Swap butter for olive oil and use unsweetened oat milk blended with a little flour for creaminess. The flavor profile will shift but the dish remains comforting.
Variations to Try
- Mushroom and Spinach: Add 1 cup of sautéed mushrooms and a handful of spinach before mixing in the sauce.
- Buffalo Style: Stir in a tablespoon of hot sauce with the broth for a spicy twist.
- Southwest: Add canned black beans, sweet corn, and diced bell peppers. Swap herbs for cumin and smoked paprika.
Chicken Pot Pie Pasta is proof that comfort food can be quick yet full of homemade flavor. Tender chicken, sweet carrots, peas, a creamy herbed sauce, and pasta come together for a satisfying meal. This easy recipe brings that old-fashioned chicken pot pie magic to your dinner table—with less time and less clean-up, but all the goodness intact.
Chicken Pot Pie Pasta
This chicken pot pie pasta is creamy and comforting. It’s packed with tender chicken, veggies, and a rich sauce. It’s a cozy one-pot dinner everyone will love!
Ingredients
- 1/4 cup fresh parsley, chopped for garnish
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 12 ounces egg noodles
- 3 tablespoons unsalted butter, divided
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups frozen mixed vegetables, thawed
- 1 cup crushed Ritz crackers or breadcrumbs
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 medium yellow onion, diced
Instructions
- Cook the egg noodles according to package directions until just before al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and mixed vegetables and cook, stirring often, until the onion is translucent.
- Stir in the garlic, salt, thyme, rosemary, and black pepper. Add the remaining butter and sprinkle the flour over the top. Mix well until the flour is either paste-like or resembles wet sand, about 2 minutes.
- Gradually pour in the chicken broth, a little at a time, stirring continuously to prevent lumps. Add the heavy cream and bring the mixture to a gentle simmer for 3-5 minutes or until thickened.
- Add the cooked noodles and shredded chicken to the skillet. Stir to combine, ensuring everything is well coated in the creamy sauce. Taste and season as needed.
- Serve hot with fresh parsley and crushed Ritz crackers. Enjoy!