Chicken Pot Pie Pasta

Chicken Pot Pie Pasta is the ultimate comfort meal for busy nights. Creamy noodles, tender chicken, and classic pot pie vegetables come together in one cozy, family-loved dish. This recipe takes everything you adore about homemade chicken pot pie and turns it into a fast, one-pan dinner that’s ready in under 30 minutes. With rotisserie chicken, buttery sauce, and soft egg noodles, it’s hearty enough for a crowd yet simple enough for weeknights. Perfect for anyone craving warmth without the fuss of pie crust—this Chicken Pot Pie Pasta brings all the comfort of a classic, in a comforting, creamy twist.

Why You’ll Love This Chicken Pot Pie Pasta

This recipe works because it captures all the cozy flavors of homemade chicken pot pie—tender chicken, sweet carrots, peas, and a luscious creamy sauce—but with the speed of pasta. The noodles soak up the broth and cream, creating a rich, velvety texture that rivals any classic casserole. You can make it with rotisserie chicken or leftovers from a roast, and it’s perfect for busy nights when you crave comfort without chaos. It’s also a crowd-pleaser—kid-friendly, budget-friendly, and incredibly adaptable for picky eaters or whatever you have in the fridge.

Bonus Tip: Try using egg noodles for a twist that tastes just like a Chicken Pot Pie With Egg Noodles.

Ingredients You’ll Need

• 3 cups cooked chicken (rotisserie works perfectly)
• 12 oz egg noodles or any short pasta
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 2 tbsp butter
• 2 tbsp flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Optional Swaps:

• Swap noodles for penne to make a heartier Chicken Potpie Casserole.
• Use turkey instead of chicken after the holidays.
• Make it lighter by using evaporated milk instead of cream.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the pasta in salted water until al dente. Drain and set aside.
Step 2: In a large skillet, melt butter over medium heat. Add onions and cook until translucent. Sprinkle in flour and stir for one minute to form a roux.
Step 3: Slowly whisk in chicken broth and milk until smooth. Simmer until thickened.
Step 4: Stir in garlic powder, thyme, salt, and pepper. Add the vegetables and cook for 5 minutes.
Step 5: Fold in the shredded chicken and cooked pasta. Stir everything together until the sauce coats the noodles evenly.
Step 6: Simmer for 3–5 minutes, then serve hot.

Why This Recipe Works

Creamy Base: The flour-butter roux gives the sauce body and a homemade texture that feels like a real pot pie filling.
Balanced Flavors: The combination of thyme, garlic, and sweet vegetables makes the dish cozy without being heavy.
Perfect for Rotisserie Chicken: The already-cooked chicken absorbs flavor beautifully and saves tons of time.
Texture Harmony: The noodles carry the sauce better than pie crust—each bite is creamy, savory, and comforting.
Kid-Friendly Appeal: Kids love the creamy texture and mild flavors, making this one of those rare family meals everyone agrees on.

Real-Life Variations

Chicken Pot Pie Casserole With Noodles: Pour everything into a casserole dish, top with buttery breadcrumbs, and bake at 375°F for 20 minutes.
One Pot Chicken Pot Pie: Cook the noodles directly in the broth for less cleanup and a thicker sauce.
Quick Chicken Pot Pie: Use canned chicken and pre-cooked pasta for a 15-minute meal.
Crockpot Version: Add all ingredients except the pasta to your slow cooker and cook on low for 4 hours. Stir in cooked noodles just before serving.
From Scratch Feel: Add a sprinkle of fresh parsley or homemade biscuits on top for a touch of homemade warmth.

Common Mistakes to Avoid

Overcooking the Noodles: They’ll turn mushy once mixed with the sauce—aim for al dente.
Skipping the Roux: Without the butter-flour step, the sauce won’t thicken properly.
Adding Milk Too Fast: Pour it in gradually to avoid lumps.
Forgetting to Season: Taste before serving. A pinch more salt or pepper makes all the difference.
Crowding the Pan: Use a large skillet so the sauce has room to cook evenly.

FAQ

Can I make Chicken Pot Pie Pasta ahead of time?
Yes! Make it up to 24 hours in advance and store it covered in the fridge. Reheat gently with a splash of milk.

What kind of chicken works best?
Rotisserie chicken is perfect because it’s tender and flavorful. You can also use leftover baked chicken or even shredded crockpot chicken.

Can I freeze it?
Absolutely. Let it cool completely, then freeze in portions. Reheat on the stove with a bit of broth to bring it back to life.

Can I make it vegetarian?
Yes—swap the chicken for sautéed mushrooms and use vegetable broth instead.

A Note from Amanda

There’s something quietly joyful about recipes like this—simple, comforting, and forgiving. Chicken Pot Pie Pasta isn’t just dinner; it’s the kind of meal that makes the whole house smell like home. So the next time your day’s been too long, remember: comfort doesn’t have to come with pie crust. Just one pot, a few noodles, and a little warmth can make everything feel right again.