The moment you dig into a warm, creamy bowl of Chicken Pot Pie Pasta, you’ll swear you’ve struck gold in the comfort food department. This irresistible one-pot twist on a classic delivers all the savory goodness of chicken pot pie — tender chicken, vibrant veggies, and a rich, velvety sauce — served up with perfectly cooked egg noodles. It’s hearty, nostalgic, and has that wholesome homemade taste that instantly feels like a hug in a bowl. Chicken Pot Pie Pasta is the kind of dish you’ll want to make on repeat for family dinners, lazy Sundays, or any night that calls for something soul-satisfying and simple.
Ingredients You’ll Need
Don’t let the short ingredient list fool you — every component in this recipe brings something special. Each item plays a key role in crafting the flavor, texture, or the cozy color of this dish, making Chicken Pot Pie Pasta both approachable and deeply delicious.
- Egg noodles: Their soft, fluffy texture soaks up the creamy sauce perfectly, making every bite irresistible.
- Butter: Adds a rich, savory foundation and helps everything blend together beautifully.
- Yellow onion: Brings a subtle sweetness that layers perfectly with the garlicky notes.
- Garlic: Infuses the whole skillet with big, bold aroma and flavor.
- Frozen mixed vegetables: Classic peas, carrots, and corn give color, texture, and that pot pie magic — plus, it saves major prep time.
- Dried thyme: Earthy and fragrant, thyme is the flavor anchor you don’t want to skip.
- All-purpose flour: Helps transform the broth and cream into that dreamy-thick sauce.
- Chicken broth: Layers in deep, savory notes and keeps the sauce extra luscious.
- Heavy cream: Creates the indulgent, silky texture that makes this pasta so comforting.
- Cooked chicken breast: Shredded rotisserie chicken is a quick, juicy shortcut here.
- Salt: Just enough pulls all the flavors to the front.
- Pepper: Adds a gentle zing and depth.
- Fresh parsley (optional): A sprinkle of green for brightness and a pop of freshness on top.
How to Make Chicken Pot Pie Pasta
Step 1: Cook the Egg Noodles
Start by bringing a big pot of salted water to a boil. Drop in your egg noodles and cook them according to the package instructions until just al dente. That slightly firm bite is key, since they’ll finish cooking in the creamy sauce later. Once they’re perfect, quickly drain and set them aside — you’re already off to a great start!
Step 2: Sauté the Aromatics and Veggies
Grab your largest skillet and set it over medium heat. Melt the butter, then add the diced onion, minced garlic, and thawed mixed vegetables. Sprinkle in the dried thyme, salt, and pepper. Let everything sizzle and mingle, stirring occasionally, until the onions are soft and sweet and the kitchen smells positively amazing — about five minutes is just right.
Step 3: Make the Creamy Sauce
With the veggies tender and fragrant, sprinkle the flour right over the top and toss to coat. Give it a minute or so to cook out that raw flour taste. Then, in goes the chicken broth followed by the heavy cream, a little at a time, all while stirring. Keep things moving to avoid lumps, and soon you’ll see the mixture thicken into a rich, creamy sauce. Let it gently bubble for about five minutes; patience pays off here!
Step 4: Stir in Chicken and Pasta
Turn the heat down to low and add in the shredded chicken and cooked egg noodles. Toss and fold everything together until every noodle is luxuriously coated and the chicken is warmed through. Give your sauce a little taste — a pinch more salt or pepper might do the trick. This is your moment to make it sing!
Step 5: Garnish and Serve
Right before serving, sprinkle a generous handful of fresh parsley over the top for that pop of color and freshness. Dish up immediately while the sauce is silky-smooth and extra creamy. Now, you’re ready for the best Chicken Pot Pie Pasta moment yet!
How to Serve Chicken Pot Pie Pasta
Garnishes
Fresh parsley is a classic choice for a reason; its clean, herbal notes cut through the richness perfectly. If you want to play around, a sprinkle of freshly cracked black pepper or a shower of shredded parmesan adds a wonderful finishing touch without overshadowing the flavors. Don’t hesitate to get a little fancy — Chicken Pot Pie Pasta loves a little extra flair!
Side Dishes
This creamy pasta is a superstar on its own, but a simple green salad or steamed vegetables make for a fresh and light pairing. If you’re after classic comfort, serve a slice of crusty bread or warm biscuits on the side — you’ll want something to mop up every last drop of that sauce!
Creative Ways to Present
If you’re serving guests, try portioning individual servings into oven-safe single-serve dishes and running them under the broiler for a minute with a little parmesan on top — instant gourmet! For a family dinner, pile everything into a big, heavy bowl at the center of the table and let everyone help themselves. Chicken Pot Pie Pasta also tucks nicely into meal prep containers for cozy lunches all week.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie Pasta keeps like a dream! Transfer cooled leftovers into an airtight container and store in the refrigerator for up to five days. Pro tip: stir in a splash of chicken broth or heavy cream before refrigerating to keep the sauce luxuriously creamy when you reheat it.
Freezing
This dish freezes surprisingly well. Scoop portions into freezer-safe containers and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator. The pasta texture may change slightly, but the comfort factor remains just as high.
Reheating
Warm leftovers gently on the stovetop over medium-low heat, stirring in a splash of broth or cream to loosen the sauce. You can also microwave individual servings, just cover them and stir halfway through. Either way, Chicken Pot Pie Pasta tastes just as comforting the next day as it did fresh off the stove.
FAQs
Can I use a different type of pasta?
Absolutely! While egg noodles give that classic pot-pie feel, rotini, penne, or even shells work well and hold the creamy sauce beautifully. Just be sure to cook them until just al dente for best results.
What kind of chicken works best?
Shredded rotisserie chicken is the ultimate time-saver and adds tons of flavor. You can also use any leftover cooked chicken breast or thighs — even turkey works if that’s what you have on hand!
How can I make this dish lighter?
Swap the heavy cream for half-and-half or whole milk (just note the sauce will be a bit thinner), and use less butter if you wish. You can also bump up the veggie content or use whole wheat noodles for a more wholesome twist on Chicken Pot Pie Pasta.
Is Chicken Pot Pie Pasta gluten-free friendly?
Definitely! Use your favorite gluten-free pasta and swap the all-purpose flour for a one-to-one gluten-free flour blend. Check labels on your broth and mixed veggies if you’re sensitive to gluten.
Can I add other vegetables?
Chicken Pot Pie Pasta is super flexible! Mushrooms, diced bell peppers, or baby spinach can all be added — just sauté them with the onions until tender, then proceed with the recipe as written.
Final Thoughts
If you’re longing for an easy weeknight winner that delivers big on both taste and nostalgia, Chicken Pot Pie Pasta is your new best friend. It’s creamy, quick, and it always brings smiles to the table. So grab those noodles and make this comforting classic your own — you’re about to fall in love bite after bite!
Print
Chicken Pot Pie Pasta Recipe
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Halal
Description
This Chicken Pot Pie Pasta combines all the cozy, comforting flavors of a classic pot pie with the speed and simplicity of a hearty pasta dish. Tender egg noodles are tossed in a rich, creamy sauce with juicy shredded chicken, mixed vegetables, and aromatic thyme, creating a satisfying one-pan meal that’s perfect for busy weeknights or family dinners.
Ingredients
Pasta
- 12 oz egg noodles
Sauce & Vegetables
- 2 tbsp butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables, thawed
- 1 tsp dried thyme
- Salt, to taste (about ½ tsp)
- Pepper, to taste (about ¼ tsp)
Thickener & Liquids
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
Chicken & Garnish
- 2 cups cooked chicken breast, shredded
- Optional: 2 tbsp fresh parsley, chopped
Instructions
- Cook the Noodles: Bring a pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain noodles and set aside.
- Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, minced garlic, and thawed mixed vegetables. Stir in dried thyme, salt, and pepper. Sauté until onions are soft and fragrant, about 5 minutes.
- Add the Thickener: Sprinkle the flour over the sautéed vegetables, stirring well to coat everything evenly and cook off the raw flour taste for about 1 minute.
- Create the Creamy Sauce: Gradually pour in the chicken broth and heavy cream while stirring continuously. Bring the mixture to a low simmer, allowing the sauce to thicken, about 5 minutes. Stir occasionally to prevent sticking.
- Combine Everything: Add the drained egg noodles and shredded cooked chicken to the skillet. Gently toss until everything is thoroughly mixed and heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Remove skillet from heat and garnish with fresh chopped parsley, if desired. Serve immediately while creamy and hot. Store leftovers in the refrigerator for up to 5 days, and reheat with a splash of broth or cream to loosen the sauce if needed.
Notes
- For extra flavor, use rotisserie chicken or leftover roasted chicken.
- You can swap heavy cream for half-and-half for a lighter version.
- Add sautéed mushrooms or celery for more depth of flavor.
- This dish works with other short pasta shapes, like rotini or penne.
- Gluten-free noodles and flour can be substituted to make the recipe gluten free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg