Name: Chicken Pot Pie Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 2 cups cooked chicken breast, shredded; Salt, to taste; Pepper, to taste

This Chicken Pot Pie Pasta Recipe brings all the homey comfort of a classic chicken pot pie to your dinner table in less than 35 minutes. Imagine tender egg noodles bathed in a creamy, savory sauce, packed with juicy shredded chicken and colorful vegetables—every bite delivers wonder and nostalgia, but in an incredibly easy, everyday way. Convenience meets cozy, and I can’t wait for you to fall for this crowd-pleasing fusion dish.

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Chicken Pot Pie Pasta Recipe has a starring role, from the hearty noodles to the rich, velvety sauce. Choosing the freshest possible bits makes all the difference, turning simple components into a truly craveable meal bursting with vibrant color, flavor, and texture.

Egg noodles: Their tender texture soaks up the creamy sauce perfectly, making every forkful irresistible.
Butter: Adds richness and that unmistakable golden flavor that’s so signature in classic comfort food.
Yellow onion: Gives a mild sweetness and depth, plus that delicious aroma as it sautés.
Garlic: Brings warmth and subtle sharpness, shining through the creamy base.
Frozen mixed vegetables: Thawed for ease, they add pops of color and a delicious bite—peas, carrots, and corn are classic, but use your favorites.
Dried thyme: Infuses the sauce with a gentle earthiness reminiscent of traditional pot pies.
All-purpose flour: Works as the thickener, creating a silky, spoon-coating sauce.
Chicken broth: Lends the dish its familiar, savory backbone and deepens the flavor.
Heavy cream: Delivers luxurious creaminess that sets this pasta apart from ordinary dishes.
Cooked chicken breast: Shredded for easy blending, it’s both hearty and lean—use rotisserie or leftover chicken for ultimate ease.
Salt: Enhances every flavor, so use to your taste as you finish the dish.
Pepper: Adds just the right touch of spice—crack it fresh for extra flavor.

How to Make Chicken Pot Pie Pasta Recipe

Step 1: Cook the Noodles

Start by boiling the egg noodles according to the package directions. You want them just tender—al dente is key, as they’ll finish up a bit in the sauce later. Once cooked, drain them well and set aside. These noodles are about to soak up all that creamy goodness!

Step 2: Sauté the Vegetables

Melt the butter in a large, deep skillet over medium heat. Toss in the diced onion, garlic, and those handy thawed mixed veggies. Let them sizzle and become fragrant, then season with dried thyme, a generous pinch of salt, and some pepper. Cook, stirring often, until the onions turn translucent and soft—the magic happens in about 5 minutes.

Step 3: Create the Sauce

Sprinkle the flour over your vegetable mixture, stirring continuously to coat everything evenly. This step is crucial for thickening the sauce, so don’t rush it. Once the veggies look a bit pasty and the flour’s absorbed, pour in the chicken broth and heavy cream. Stir well, bring the mixture to a gentle simmer, and watch as it transforms into a luscious, creamy sauce over the next 5 minutes.

Step 4: Add Chicken and Pasta

Now for the best part! Stir in the shredded chicken breast and drained noodles. Fold them gently with the sauce until everything is coated and heated through. Give it a quick taste—now’s the time to adjust salt and pepper as needed. There’s nothing more satisfying than watching those noodles disappear into the creamy, vegetable-studded sauce.

Step 5: Finish and Serve

If you’re feeling fancy, a sprinkle of fresh parsley wakes up the flavors and adds a burst of color. Ladle the Chicken Pot Pie Pasta Recipe straight from skillet to table for maximum cozy vibes—this dish always disappears fast!

How to Serve Chicken Pot Pie Pasta Recipe

Garnishes

Top your steaming bowls with freshly chopped parsley for color and brightness, or add a tiny flourish of cracked black pepper for extra warmth. If you have it, freshly grated Parmesan can add a subtle umami boost that plays beautifully with the creamy sauce. Even a few crunchy fried onions wouldn’t be out of place if you want a textural contrast!

Side Dishes

A dish this rich loves simple sides—think a tangy green salad with vinaigrette or lightly roasted green beans. Buttery bread rolls or a chunk of crusty baguette are perfect for swiping up every last bit of sauce from your plate. If you need a little extra veggie action, steamed broccoli or sauteed spinach slip right in, too.

Creative Ways to Present

Serve the Chicken Pot Pie Pasta Recipe family-style in a big, wide skillet for a rustic look, or dress it up in individual ramekins and top each with a round of puff pastry for an eye-catching, pot pie-inspired touch! For weeknight lunches, scoop it into thermos containers—it stays creamy and delightful hours later!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Pasta Recipe keeps beautifully sealed in an airtight container in the fridge for up to 4 days. The flavors only intensify as it sits, making it a lunch to look forward to. Just be sure to let it cool fully before storing for best texture.

Freezing

To freeze, portion the cooled pasta into freezer-safe containers or zip-top bags, pressing out as much air as possible. This dish freezes well for up to 2 months. Since dairy-based sauces can sometimes separate, just give it a stir as it reheats to bring it back together.

Reheating

For best results, reheat in a skillet or saucepan over medium-low heat, adding a splash of milk or broth to loosen the sauce as it warms through. If you’re reheating just a serving, the microwave does the trick—just cover loosely and stir halfway through to ensure it’s evenly steaming hot. Don’t overcook as the noodles can soften quickly.

FAQs

Can I use a different type of pasta if I don’t have egg noodles?

Absolutely! While egg noodles make the dish especially reminiscent of pot pie, short pastas like rotini, penne, or bow ties all work well. Just cook them al dente and proceed as usual for a delightful twist on this Chicken Pot Pie Pasta Recipe.

Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken is a time-saving hero and adds even more flavor. Simply shred and mix it in as directed. This is one of those recipes where shortcuts only make life tastier and easier!

What vegetables work best if I don’t have a frozen mixed bag?

Feel free to use fresh veggies like diced carrots, celery, peas, or corn—just chop them small so they cook quickly and evenly with the onions. This Chicken Pot Pie Pasta Recipe is wonderfully adaptable, making it a smart way to clean out your crisper drawer.

Is there a way to make this recipe lighter?

You sure can! Swap the heavy cream for half-and-half or even whole milk (the sauce will be a tad thinner). You can also use less butter, and stick with white meat chicken to keep things lean and satisfying without losing the comfort factor.

Can I make Chicken Pot Pie Pasta Recipe ahead of time?

Definitely! Prepare everything up to the point of combining the cooked noodles and sauce, then cool and refrigerate. Warm gently before serving, adding a splash of broth or cream to restore its perfect creamy texture. It’s make-ahead friendly in the best way!

Final Thoughts

If you’re craving ultimate comfort and flavor that fits into any busy schedule, the Chicken Pot Pie Pasta Recipe is truly a must-try. It’s homey, hearty, and guaranteed to win over anyone lucky enough to dig in. I’m so excited for you to add this cozy classic to your collection and make it your own!