Creamy, cozy, and a little nostalgic, this chicken pot pie pasta wraps up tender chicken, sweet carrots, and buttery noodles in a hug of velvety sauce. Onion, celery, and garlic add all the aromatics while peas and corn pop in a little color and burst. Bonus: It smells like someone’s been simmering love on the stove all day.
You know that feeling when you want comfort food but don’t want to wrangle pie dough on a Tuesday? That’s where we’re going with this. All the creamy, herby, stick-to-your-ribs charm of a pot pie, just faster, saucier, and with noodles (no one’s mad about that).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chicken Pot Pie Pasta
Okay, deep breaths. No chaos here, just one pot, some pantry regulars, and a spoonful of cozy.
- Ridiculously simple to make: You don’t need to be Jamie Oliver to pull this off. It leans on familiar stuff and builds flavor fast.
- That comforting pot pie flavor: The broth, cream, and herbs give you all the nostalgic, simmered-for-hours taste without the actual wait.
- All the textures you crave: Tender chicken, a creamy base, just-cooked veg, and maybe a pie crust crouton for crunch? Hello.
- Flexible for picky eaters: Skip the peas, swap noodles, or leave out corn. It’ll still taste like a dinnertime hug.
- One-pot situation: Minimal dishes. More time to sit down, sigh contentedly, and contemplate a second helping.
Ingredient Notes
You probably have most of this on hand. And if not, the swaps are forgiving. Let’s peek inside the pot.
- Chicken breast: Boneless and skinless works best here. That said, leftover rotisserie chicken totally gets a gold star in this dish.
- Yellow onion: Adds savory depth. White works too, but yellow gets sweeter as it cooks down with the carrots.
- Celery and carrots: Classic pot pie crew. They bring crunch that softens into mellow, brothy magic.
- Garlic: It hits your nose the second it hits the butter. Don’t skip it.
- Flour: Just a little scooped in to thicken things up and give the sauce that clinging, luscious feel.
- Chicken broth: The base of everything. Use low sodium if you like to control the seasonings yourself.
- Half and half: Makes it creamy without going full heavy cream. Milk works, but won’t feel as luxe.
- Thyme and sage: Herb MVPs for that pot pie flavor. Smell them blooming in the simmer…
- Frozen peas and corn: No need to thaw, just toss ’em in. They perk everything up with a bit of sweetness.
- Egg noodles: These grab the sauce like champs. Any pasta works, but twisty or flat ones are ideal.
- Fresh parsley: Tossed in at the end, it brightens up the creamy richness with a little grassy-fresh thing.
- Pie crust (optional): If you’re feeling cheeky, bake and crumble a crust on top. Or skip it and toss on saltines. Vibes work either way.
How To Make This Chicken Pot Pie Pasta
This is more a stir-and-simmer situation than a tricky process. Just one pot, a little layering of flavor, and you’re in business.
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Brown the chicken: In a big ol’ pot, melt half the butter. Toss in your chicken, season with salt and pepper, and let it get golden on one side before flipping. Once cooked through, transfer it out and let it rest.
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Sauté the vegetables: Add the rest of the butter to that same pot. Toss in onions, carrots, and celery. Now… inhale. That smell is your kitchen leveling up. Cook ’em down until just tender.
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Add garlic and flour: Garlic goes in next, just for a minute or so. Then sprinkle in the flour and stir it into the veg until it coats everything like a gravy base.
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Pour in the broth and cream: Whisk the liquids in slowly so you don’t get any floury lumps. Yes, it looks thin now. Patience, friend.
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Season, then add chicken: In go the salt, pepper, thyme, and sage, followed by the diced chicken you set aside. Bring it to a low boil and let it thicken a bit.
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Cook the pasta: Add your egg noodles right into the pot. Stir so they don’t clump, then simmer for about 8–10 minutes until they’re just tender.
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Finish with peas and corn: Toss them in at the end so they stay bright and peppy. Heat through, then turn off the stove.
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Add pie crust topping if desired: If you baked a pie crust or have crackers, sprinkle them on each bowl at serving. Optional, but it’s a fun little textural wink.
Storage Options
Leftovers? Oh yes, it keeps beautifully. Let any extra chicken pot pie pasta cool completely, then store it in an airtight container in the fridge. It’ll last up to 4 days, and honestly, some say it gets even better as it sits.
To reheat, add a splash of broth or milk and warm on the stove or in the microwave. It thickens up as it sits, so loosening it is key. Stirring halfway through helps revive the creamy sauce.
Wondering about the freezer? Technically, yes, you can freeze it. But pasta + cream sauce doesn’t always reheat gracefully. If you try it, undercook the noodles slightly and freeze in single portions. Thaw overnight and reheat gently with a bit of broth added in. Is it as great as fresh? Not quite, but totally serviceable for a cozy lunch craving.
Variations and Substitutions
Not a fan of peas? Avoiding dairy? Don’t worry, this is a recipe that welcomes detours.
- Turkey instead of chicken: Got Thanksgiving leftovers? This creamy pasta is practically begging for that shredded roasted turkey.
- Dairy-free version: Use a full-fat oat or almond milk and a touch of cashew cream in place of half and half. Still creamy, still dreamy.
- Pie crust swap: Swap in buttery crackers or even crumbled bacon cornbread muffins on top if you want something bold.
- No noodles? No problem: Sub cooked rice, quinoa, or even pearl couscous instead. It changes the texture but keeps the cozy.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika if you’re missing heat. Just a little bump can balance the creamy.
What to Serve with Chicken Pot Pie Pasta
Honestly? This pasta does a lot on its own. But if you want to round it out…
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A bright, crisp salad: Something super simple like romaine with vinaigrette or even this creamy grape salad if you want a little sweet contrast. That pop of fruit against the rich pasta? Delicious.
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A glass of chilled white wine: Okay, not a dish. But this creamy pasta practically begs for a cool sip of sauvignon blanc, or even a dry cider if you’re feeling fall vibes.
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Roasted veggies: Toss a pan of Brussels sprouts or cauliflower with salt and olive oil, roast until golden. Their caramelized edges go perfectly with the silky pasta.
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Herbed breadsticks or biscuits: Something sturdy to swipe through the sauce. Biscuits especially feel right at home here.
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A light dessert: If you’re looking for something sweet after, peanut butter and banana ice cream sandwiches keep things playful without feeling too heavy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking my own?
Yes, absolutely. Just shred up about 2 cups of cooked rotisserie chicken and add it in when you’d normally return the cooked chicken to the pot. It skips a step and still tastes amazing. I often go this route on busy weeknights when I can’t be fussed.
Can I make this gluten-free?
Totally doable! Use your favorite gluten-free pasta and sub the flour with a gluten-free all-purpose blend. Just keep an eye on the pasta—some gluten-free varieties cook faster or break down easier, so go gently and watch the clock.
What if I don’t have half and half?
No problem. You can use equal parts whole milk and heavy cream to mimic half and half. Or just use milk for a lighter version. And if you’re going dairy-free, unsweetened oat milk is surprisingly creamy here.
Can I make this ahead of time?
You can! Make it earlier in the day or even the night before. Just store it in the fridge, then reheat gently with a splash of broth or milk to loosen it up. If you’re prepping for a crowd, it’s also great to serve buffet-style straight from the pot.
Creamy Chicken Pot Pie Pasta
Ingredients
Main Ingredients
- 1 lb (450 g) boneless, skinless chicken breast diced into bite-sized pieces (or use 2 cups cooked rotisserie chicken, shredded)
- 2 tbsp (28 g) unsalted butter divided
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 3 tbsp (24 g) all-purpose flour
- 3 cups (710 ml) chicken broth preferably low sodium
- 1 cup (240 ml) half and half or whole milk
- 3 cups (250 g) egg noodles uncooked; wide or medium
- 1 tsp dried thyme or 1 tbsp fresh, chopped
- 0.5 tsp dried sage or 1.5 tsp fresh, chopped
- 1 cup (150 g) frozen peas
- 1 cup (150 g) frozen corn
- salt and black pepper to taste
- 2 tbsp (8 g) fresh parsley finely chopped, for serving
Optional
- baked pie crust or buttery crackers crumbled for topping, optional
Equipment
- Large pot or Dutch oven
- wooden spoon
- Knife
- Cutting board
Instructions
- In a large pot or Dutch oven, melt 1 tablespoon butter over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden on one side and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
- Melt the remaining 1 tablespoon butter in the same pot. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Add minced garlic and cook for 1 minute, stirring often. Sprinkle flour over the vegetables and cook, stirring, for 1 minute more.
- Gradually whisk in the chicken broth and half and half, stirring constantly to prevent lumps. Scrape up any bits from the bottom of the pot.
- Season with thyme, sage, salt, and pepper. Return the cooked chicken (or rotisserie chicken) and any juices to the pot. Increase heat and bring mixture to a gentle boil; cook for about 3 minutes to thicken slightly.
- Add the egg noodles, stirring to prevent sticking. Reduce heat to a simmer and cook, uncovered, for 8–10 minutes or until noodles are just tender, stirring occasionally.
- Stir in frozen peas and corn and cook 2–3 minutes more, just until heated through. Remove from heat.
- Taste and adjust seasonings as needed. Serve hot, sprinkled with fresh parsley and crumbled pie crust or crackers if using. Enjoy!
Notes
Swaps: Sub in cooked turkey, swap egg noodles for other short pasta, or use dairy-free milk and cashew cream for a non-dairy version. See post for more ideas!
