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!

chicken pot pie pasta in large skillet topped with fresh parsley

Email this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    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!

    chicken pot pie pasta in white bowl with fork

    How To Make Chicken Pot Pie Pasta

    • Cook egg noodles until al dente according to package instructions. Drain and set aside.
    boiling egg noodles in a large pot of salted water
    1. 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.
    overhead shot of sautéing mirepoix in a large skillet with a wooden spoon
    1. Add in flour and stir continuously for 1 minute until the roux is slightly browned. This will thicken the sauce.
    adding flour to sautéed vegetables in large pot with wooden spoon
    1. Pour in the chicken broth and heavy cream, then whisk to combine. Simmer until thickened, or until it coats the back of a spoon.
    simmering chicken pot pie sauce in large pan
    1. Add remaining ingredients — dried thyme, paprika, cubed cooked chicken, and egg noodles. Toss to combine.
    adding diced rotisserie chicken and cooked egg noodles to sauce in large pan
    1. 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.
    chicken pot pie pasta in white bowl topped with parmesan cheese and parsley

    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.
    close up shot of chicken pot pie pasta in pan

    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:

    Recipe

    Chicken Pot Pie Pasta

    5 from 2 votes
    This Chicken Pot Pie Pasta has everything you love about classic chicken pot pie, but in an easy, one-skillet recipe.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Serves 4
    Rate Print

    Email this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      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.
        How To Make Chicken Pot Pie Pasta

      Nutrition Information

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

      Did You Make This?

      I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

      Leave a Review Follow Chef Savvy