Chicken Pot Pie Pasta is the ultimate comfort food — creamy, cozy, and loaded with tender chicken, vegetables, and pasta all coated in a rich, savory sauce. It takes everything you love about classic chicken pot pie and transforms it into a hearty, satisfying one-pot meal the whole family will love. No crust required, no fuss, just pure creamy deliciousness!
⭐ Why You’ll Love This Dish
- One-pot recipe – Easy cleanup and fast prep
- Cozy comfort food – All the flavor of chicken pot pie without the baking
- Kid-friendly – Creamy, cheesy, and mild
- Customizable – Swap veggies, add herbs, or use rotisserie chicken
- Ready in 30 minutes – Perfect weeknight dinner
📝 Ingredients
For the Pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 3 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 8 oz pasta (rotini, penne, or egg noodles)
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
Optional Add-Ins
- ½ cup shredded cheddar or mozzarella
- ¼ cup grated parmesan
- A splash of white wine
- Fresh herbs like dill, thyme, or chives
🍳 Instructions
1. Sauté Aromatics
In a large pot or deep skillet, melt butter with olive oil over medium heat. Add diced onion and cook until soft and fragrant, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds.
2. Add Chicken & Vegetables
Add shredded chicken and frozen mixed vegetables. Stir and cook for 2 minutes.
3. Add Broth, Seasonings & Pasta
Pour in chicken broth, heavy cream, thyme, parsley, salt, and pepper. Add the pasta and stir well.
4. Simmer Until Tender
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is fully cooked and sauce thickens.
5. Make It Creamy
If using, stir in cheddar or parmesan cheese until melted and creamy.
6. Serve Warm
Top with extra parsley, parmesan, or black pepper. Serve immediately for best texture.
🍽️ Tips for Perfect Chicken Pot Pie Pasta
- Don’t overcook the pasta. It continues to absorb sauce as it cools.
- Add extra broth if you like a looser, soupier sauce.
- Rotisserie chicken adds richer flavor and saves time.
- Stir often so the pasta cooks evenly and doesn’t stick.
- Use fresh carrots or celery if you prefer instead of frozen vegetables.
🍴 What to Serve With It
This dish is hearty enough on its own, but pairs beautifully with:
- Warm biscuits
- Garlic bread
- Simple side salads
- Roasted veggies
- Steamed broccoli
🔄 Variations
1. Biscuit-Topped Version
Bake refrigerated biscuit dough separately and serve warm biscuits right on top!
2. Extra-Creamy Version
Add 2 oz cream cheese for a thicker, richer sauce.
3. Lighter Version
Use milk instead of heavy cream and reduce butter to 1 tbsp.
4. Mushroom Pot Pie Pasta
Add 1 cup sautéed mushrooms for an earthy flavor.
5. Gluten-Free Version
Use gluten-free pasta and cornstarch slurry if extra thickening is needed.
🧊 Storage & Reheating
Refrigerator
Store leftovers up to 3–4 days in an airtight container.
Freezer
Freeze up to 2 months. Note: pasta may soften slightly.
Reheating
Reheat on the stovetop or microwave with a splash of milk or broth to restore creaminess.
❤️ Final Thoughts
Chicken Pot Pie Pasta is everything you crave on a cozy night — creamy, hearty, nostalgic, and incredibly easy to make. It’s budget-friendly, family-approved, and endlessly customizable. Whether you’re using leftovers, rotisserie chicken, or making it completely from scratch, this recipe guarantees warm, comforting goodness in every bite.
Print
Chicken Pot Pie Pasta
Ingredients
• 8 oz wide egg noodles (or fusilli; for low-carb: 4 cups cauliflower “rice” + 2 cups shirataki noodles)
• 2 cups cooked shredded chicken
• 1 cup diced carrots
• 1 cup frozen peas
• ½ cup diced celery
• ½ cup diced onion
• 3 tbsp butter
• 3 tbsp all-purpose flour (or 2 tbsp almond flour + 1 tbsp coconut flour for keto)
• 2 cups low-sodium chicken broth
• ½ cup whole milk or half-and-half
• ½ cup shredded cheddar or Gruyère (optional, for richness)
• 1 tsp poultry seasoning (or blend: ½ tsp thyme + ¼ tsp sage + ¼ tsp rosemary)
• Salt & black pepper to taste
Crunchy Topping (optional but so good):
• 1½ cups crushed buttery round crackers (e.g., Ritz) or keto crackers
• 2 tbsp melted butter
• 1 tbsp grated Parmesan
Instructions
- Cook pasta to al dente; drain. In the last 3 mins of cooking, add carrots and celery to blanch. Drain together.
- In a large skillet or Dutch oven, melt butter over medium heat. Sauté onion 3–4 mins until soft. Stir in flour; cook 1 min to form a roux.
- Gradually whisk in broth and milk. Simmer 3–4 mins, stirring, until thickened. Stir in poultry seasoning, salt, and pepper.
- Add chicken, peas, cooked pasta/veggies, and cheddar (if using). Stir until well coated and heated through.
- For baked version (recommended):
→ Transfer to a greased 9×9″ baking dish.
→ Mix topping ingredients; sprinkle evenly over top.
→ Bake at 375°F (190°C) for 20–25 mins, until bubbly and golden. - Stovetop shortcut: Skip baking—simmer 5 mins covered, then top with cracker mix and broil 2–3 mins to crisp.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 6
Calories: 460, Net Carbs: 42g, Fats: 20g, Protein: 26g
✅ Keto version (with cauliflower/shirataki & almond flour roux): ~8g net carbs/serving!