Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta has everything you love about classic chicken pot pie — like fresh veggies, tender chicken, and savory spices — but in an easy-to-make and easy-to-eat form. Plus, everything comes together in 30 minutes all in one skillet, which means a quick dinner and easy clean up!

Homemade Chicken Pot Pie — But Make It Pasta

Chicken pot pie is a classic comfort food, but it can be a pain to make from scratch, especially on a busy weeknight. Enter my spin on this chicken dinner — Homemade Chicken Pot Pie Pasta. It features everything you look for in a traditional pot pie like tender chicken, fresh veggies, and savory dried herbs. But instead of pie crust, I used egg noodles. I chose this type of pasta over spaghetti or rotini because of how light it is and how quickly it cooks, but you can use whichever you prefer. It’s like a hybrid of chicken pot pie and stroganoff!

The best part of this dish is that unlike traditional chicken pot pie that typically requires an hour and a half of baking time on top of the prep time, this chicken pot pie with noodles only requires 30 minutes and one skillet. The secret is in the prep work. Have your noodles boiled and drained, prep your chicken (I used rotisserie chicken for convenience’s sake, but you can also boil two breasts.), and chop your veggies. Then, all you have to do it assemble, heat, and serve!

I garnished my completed chicken pot pie pasta with chopped, fresh parsley and parmesan cheese, but red pepper flakes, freshly ground black pepper, or even sliced green onions would be delicious, as well.

Here’s what you’ll need:

• Egg noodles, 8 oz.
• Unsalted butter, 2 tbsp
• 1 medium sweet or white onion, diced
• 3 medium celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 cups chicken broth (homemade, if possible)
• 3/4 cup heavy cream (can substitute half and half or coconut cream)
• 1/2 tsp dried thyme
• 1/2 tsp paprika (smoked, if possible)
• 1 cup peas (frozen works great!)
• 2 cups rotisserie chicken, or cooked chopped chicken breast
• salt and pepper, to taste (kosher and freshly ground is best)
• parmesan cheese for serving, if desired
• chopped fresh parsley for serving, if desired

How To Make Chicken Pot Pie Pasta

• Cook egg noodles until al dente according to package instructions. Drain and set aside.

• Sauté your veggies by melting the butter in a large skillet or pot, then adding in the onions, celery, and carrots and cook until tender, about 5 minutes. Add in garlic and cook for an additional minute.

• Add in flour and stir continuously for 1 minute until the roux is slightly browned. This will thicken the sauce.

• Pour in the chicken broth and heavy cream, then whisk to combine. Simmer until thickened, or until it coats the back of a spoon.

• Add remaining ingredients — dried thyme, paprika, cubed cooked chicken, and egg noodles. Toss to combine.

• Season with salt and pepper to taste. Garnish with parsley and parmesan cheese, if desired, and serve immediately. Enjoy!

Variations

• Make it spicy by adding some diced jalapeño peppers to your sautéed veggies, mixing in some red pepper flakes, or sprinkling in some cayenne pepper.
• Add more veggies! Broccoli, mushrooms, or green beans would work well in this chicken pot pie pasta recipe.
• Turn it into a casserole by baking in a 9×13 dish at 350 degrees, and top with buttered breadcrumbs or ritz crackers. Remove it from the oven once it’s bubbling around the sides and the topping is golden brown.
• Add some cheese! You could mix in some cream cheese, sharp cheddar, or fresh parmesan to the chicken pot pie with noodles while it’s still hot and in the skillet.
• Deglaze your skillet with some white wine to add some bittersweet flavor reminiscent of stroganoff. Just make sure to cook it for a few minutes so the alcohol cooks out and it’s family-friendly. Just a cup added after you have sautéed your veggies should do the trick.

How To Store, Freeze, and Reheat Chicken Pot Pie Pasta

This chicken pot pie pasta freezes and keeps well, making it ideal for meal prepping and planning ahead!

• To Store: Allow pasta to cool completely, then scoop into airtight containers. Keep for 3-4 days.
• To Freeze: Store leftovers in an airtight, freezer-safe container or plastic bag, and keep in the freezer for up to two months.
• To Reheat: Allow frozen pasta to thaw in the fridge overnight. Then, reheat chilled pasta in a skillet over medium heat or in the microwave for 2-3 minutes until warmed through.

More Recipes To Try

If you love Pasta Recipes as much as I do then you’ll love these other quick and easy pasta recipes:

• 20-Minute Cashew Chicken
• Pad Thai
• Garlic and Oil Pasta
• Easy Fried Rice
• Chicken Parmesan
• 30-Minute Mongolian Beef

Chicken Pot Pie Pasta

5 from 2 votes

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This Chicken Pot Pie Pasta has everything you love about classic chicken pot pie, but in an easy, one-skillet recipe.

Servings: 4

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Ingredients 

• 8 ounces egg noodles
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 1 medium onion, diced
• 3 ribs celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 3/4 cup heavy cream
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 cup peas
• 2 cups rotisserie chicken or cooked chopped chicken breast
• parmesan cheese for serving, if desired
• chopped parsley for serving, if desired
• salt and pepper, to taste

Instructions 

• Cook egg noodles until al dente according to package instructions. Drain and set aside.
  
• Heat butter in a large skillet or pot. Add in onions, celery and carrots and cook until tender, about 5 minutes. Add in garlic and cook for an additional minute.
  
• Add in flour and stir continuously for 1 minute.
  
• Stir in chicken broth and heavy cream and simmer until thickened.
  
• Add in dried thyme, paprika, peas, cubed cooked chicken and egg noodles and toss to coat them in the sauce.
  
• Season with salt and pepper to taste. Serve immediately with parmesan cheese and chopped parsley for garnish, if desired.
  

Nutrition Information

Calories: 605kcalCarbohydrates: 55gProtein: 34gFat: 28gSaturated Fat: 15gTrans Fat: 1gCholesterol: 183mgSodium: 560mgPotassium: 767mgFiber: 6gSugar: 6gVitamin A: 6519IUVitamin C: 29mgCalcium: 113mgIron: 3mg

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