Chicken Pot Pie Pasta Recipe

Introduction

This Chicken Pot Pie Pasta recipe brings all the comforting flavors of the classic dish into an easy weeknight dinner. It combines tender chicken, mixed vegetables, and creamy sauce with pasta for a satisfying one-pot meal. For more quick chicken dinners, try this Scallion Chicken Stir-Fry Recipe or this Texas Roadhouse Butter Chicken Skillet Recipe.

Ingredients

This comforting Chicken Pot Pie Pasta combines tender egg noodles and shredded chicken in a creamy, savory sauce loaded with vegetables and aromatic herbs for the ultimate cozy meal.

• 12 ounces egg noodles
• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ cups frozen mixed vegetables, thawed
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 cups cooked chicken breast, shredded
• Salt, to taste
• Pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional garnish)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Chicken Pot Pie Pasta recipe is about 20% faster than making a traditional pot pie from scratch.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients: diced cooked chicken, egg noodles, mixed vegetables (peas, carrots, corn), chicken broth, milk, flour, butter, and seasonings. Having everything prepped and measured before cooking ensures a smooth process for your Chicken Pot Pie Pasta.

Step 2 — Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions until al dente, typically 6-8 minutes. Drain well but do not rinse to help the sauce cling better to the noodles.

Step 3 — Make the Creamy Sauce Base

In a large skillet or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden to create a roux. Gradually whisk in chicken broth and milk until smooth and slightly thickened, about 3-5 minutes.

Step 4 — Add Vegetables and Chicken

Stir in the mixed vegetables and diced cooked chicken. Cook for 5-7 minutes until vegetables are tender and the mixture is heated through. The sauce should coat the back of a spoon when it’s properly thickened.

Step 5 — Season the Mixture

Add salt, black pepper, and dried thyme to taste. For extra depth, a dash of garlic powder or onion powder works well. Taste and adjust seasoning before combining with pasta.

Step 6 — Combine Pasta and Sauce

Add the drained egg noodles to the skillet with the chicken and vegetable mixture. Gently toss until all noodles are evenly coated with the creamy sauce. If the mixture seems too thick, add a splash of additional broth or milk.

Step 7 — Final Heating and Serving

Cook over low heat for 2-3 minutes, stirring occasionally, until everything is piping hot. Serve immediately while warm. For a golden top, you can broil for 2-3 minutes with a breadcrumb topping.

Step 8 — Storage and Reheating

Store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little added liquid to restore creaminess. Avoid microwave reheating which can make noodles gummy.

Nutritional Information

Calories	485
Protein	28g
Carbohydrates	52g
Fat	16g
Fiber	4g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or plant-based crumbles — Leaner protein options that maintain the savory, comforting flavor profile of traditional chicken pot pie pasta.
• Zucchini noodles or spaghetti squash — Lower-carb vegetable alternatives that absorb the creamy sauce beautifully while adding extra nutrients.
• Cauliflower rice or diced cauliflower — Reduces carbs and calories while providing a similar texture to pasta in this chicken pot pie pasta dish.
• Coconut milk or cashew cream — Rich, dairy-free bases that create a luxurious sauce without compromising creaminess.
• Gluten-free pasta or chickpea pasta — Perfect alternatives for those with dietary restrictions, offering similar satisfaction with improved digestibility.
• Low-sodium broth and herbs — Using fresh herbs like thyme and rosemary enhances flavor naturally, allowing for reduced salt without sacrificing taste.
• Greek yogurt instead of heavy cream — Adds tanginess and protein while cutting fat, creating a lighter yet still creamy chicken pot pie pasta sauce.
• Extra vegetables like peas, carrots, and mushrooms — Boost fiber and vitamins while maintaining the classic pot pie essence in every bite.

Serving Suggestions

• Pair this Chicken Pot Pie Pasta with a crisp green salad tossed in a light vinaigrette to balance the creamy richness.
• Serve alongside warm, buttery garlic bread or soft dinner rolls for dipping into the savory sauce.
• Perfect for cozy family dinners, potlucks, or as a comforting meal on chilly evenings.
• For a complete comfort food experience, accompany with roasted vegetables like carrots or green beans.
• Garnish with fresh parsley or thyme and a sprinkle of black pepper for a restaurant-quality finish.
• Serve in shallow bowls to showcase the creamy pasta and make it easier to enjoy every bite.

This Chicken Pot Pie Pasta is versatile enough for both casual weeknight meals and special gatherings, bringing the beloved flavors of classic pot pie into a satisfying pasta dish.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Sauté just until no longer pink, then remove from heat to rest.
• Mistake: Using a thin, watery sauce that doesn’t coat the pasta. Fix: Create a roux with butter and flour to thicken your creamy base.
• Mistake: Boiling pasta in unsalted water, resulting in bland flavor. Fix: Salt the pasta water generously so it seasons from within.
• Mistake: Adding frozen vegetables directly, which waters down the sauce. Fix: Thaw and drain them first, or use fresh sautéed veggies.
• Mistake: Overcooking the pasta, leading to a mushy final dish. Fix: Cook pasta al dente since it will continue cooking in the hot sauce.
• Mistake: Skipping the aromatics like onion and garlic, missing depth. Fix: Sauté them until fragrant to build a flavorful foundation.
• Mistake: Using low-fat dairy that can curdle when heated. Fix: Opt for full-fat cream or whole milk for a stable, rich sauce.
• Mistake: Not seasoning in layers, so the dish tastes flat. Fix: Season the chicken, sauce, and final toss to build complexity.
• Mistake: Rushing the sauce, which can taste floury or grainy. Fix: Cook the roux for a full minute before adding liquids.
• Mistake: Forgetting the pot pie essence by omitting herbs like thyme. Fix: Stir in fresh or dried thyme and parsley at the end for that classic flavor.

Storing Tips

• Fridge: Store leftover Chicken Pot Pie Pasta in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months.
• Reheat: Reheat thoroughly on the stovetop or in the microwave until the internal temperature reaches 165°F.

Always cool your Chicken Pot Pie Pasta to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This Chicken Pot Pie Pasta is the ultimate comfort food, combining creamy sauce, tender chicken, and pasta in one satisfying dish. We hope you love this recipe as much as we do! Give it a try and share your thoughts in the comments below. For more delicious meals, check out our Ultimate Chicken Casserole Recipe and Crack Chicken Lasagna Recipe.

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FAQs

Can I use a different type of pasta for this Chicken Pot Pie Pasta?

Yes, you can substitute the pasta with any short shape like penne, fusilli, or shells. These shapes hold the creamy sauce well, ensuring every bite of your Chicken Pot Pie Pasta is delicious.

How can I make this recipe vegetarian?

Replace the chicken with a plant-based protein like chickpeas or cubed tofu and use vegetable broth. You’ll still capture the comforting essence of Chicken Pot Pie Pasta with a meat-free twist.

Can I prepare Chicken Pot Pie Pasta ahead of time?

Yes, you can assemble it and store it in the refrigerator for up to two days before baking. Add a splash of broth or milk when reheating to refresh the creamy sauce.