Chicken Pot Pie Pasta is a creamy, one‑pot (or one‑pan) meal that transforms pot pie filling into a rich sauce that coats tender noodles instead of sitting under a crust. Onion, garlic, carrots, celery, and peas soften in butter, then get tossed with flour to make a quick roux before chicken broth and cream (or milk) are whisked in to create a velvety gravy.
Cooked or diced chicken and egg noodles or short pasta are folded into the sauce, sometimes with cheese, then either served straight from the skillet or baked under buttery crumbs like a deconstructed pot pie.
Equipment
- Large deep skillet, sauté pan, or shallow Dutch oven.
- Large pot for boiling pasta (if not doing a true one‑pot version).
- 9×13‑inch baking dish if you’re making a casserole/bake.
- Whisk, wooden spoon or spatula, and measuring cups/spoons.
Ingredients
This pulls together a classic creamy skillet/casserole version with egg noodles or short pasta.
Base:
- 8–12 oz egg noodles or short pasta (shells, rotini, penne).
- 2–3 cups cooked chicken, diced or shredded (rotisserie, poached, or leftover).
Veggies and aromatics:
- 2 tablespoons butter (plus 1–2 tablespoons oil if sautéing chicken).
- 1 small yellow onion, diced.
- 1–2 carrots, peeled and diced.
- 1–2 celery stalks, diced (optional but very “pot pie”).
- 2–3 cloves garlic, minced.
- 1–2 cups frozen mixed vegetables (peas, corn, green beans, carrots), thawed slightly.
Creamy sauce:
- ¼ cup all‑purpose flour (for roux).
- 2–3 cups chicken broth/stock.
- ½–1 cup heavy cream or half‑and‑half (or milk, for a lighter version).
Seasonings:
- 1 teaspoon salt, or to taste.
- ½ teaspoon black pepper, or to taste.
- ½–1 teaspoon dried thyme.
- ¼–½ teaspoon dried sage.
- ½ teaspoon garlic powder and ½ teaspoon onion powder (optional flavor boost).
- Pinch of paprika or nutmeg (optional, adds warmth).
Optional cheese & topping:
- ½–1½ cups shredded cheddar or Parmesan (for “cheesy” versions).
- 1–1½ cups crushed Ritz crackers or buttered bread crumbs for a casserole topping.
- 2–3 tablespoons melted butter to mix with crumbs.
Instructions And Steps
1. Cook the pasta
Bring a large pot of salted water to a boil. Add the egg noodles or pasta and cook until just al dente, following package directions. Drain well and set aside. To prevent sticking if it sits for a while, you can toss it with a tiny bit of oil.
(For true one‑pot versions like some Chicken Pot Pie Pasta recipes, you can cook dry pasta directly in the broth and milk mixture; see variations. )
2. Cook the chicken (if not using pre‑cooked)
If starting with raw chicken, dice boneless, skinless breasts or thighs into bite‑sized pieces. Heat a tablespoon each of butter and oil in the skillet over medium heat, add the chicken, season lightly with salt and Italian seasoning if desired, and cook until golden and cooked through, 4–6 minutes. Transfer to a plate and set aside, leaving the browned bits in the pan.
If using cooked rotisserie or leftover chicken, simply shred or chop it into bite‑sized pieces and set aside.
3. Sauté the vegetables
In the same skillet or Dutch oven, melt the butter over medium heat (add a little oil if the pan is very dry). Add the diced onion, carrot, and celery with a pinch of salt and cook, stirring occasionally, until the vegetables are softened, 5–7 minutes.
Add the minced garlic and cook for 30–60 seconds until fragrant. Stir in the frozen mixed vegetables and cook for another 2–3 minutes to warm them through.
4. Make the pot pie sauce
Sprinkle the flour evenly over the vegetables and stir to coat. Cook for about 1–2 minutes, stirring frequently, to cook off the raw flour taste and form a light roux.
Slowly pour in the chicken broth while whisking or stirring constantly to avoid lumps, scraping up any browned bits from the bottom of the pan. Once the broth is fully incorporated and smooth, pour in the cream or milk, again stirring until the mixture is well combined.
Add the thyme, sage, salt, pepper, and any optional onion powder, garlic powder, paprika, or nutmeg. Increase the heat to medium‑high and bring the sauce just to a gentle boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Taste the sauce and adjust seasoning—add more salt for savory depth, pepper for a bit of bite, or herbs for stronger “pot pie” character.
5. Combine with chicken and pasta
Add the cooked chicken back into the skillet and stir to coat in the sauce. Then add the drained noodles/pasta and gently fold until everything is evenly combined and coated in the creamy pot pie sauce.
At this point you can either serve straight from the skillet as a one‑pan dinner, or transfer to a baking dish for a casserole finish.
If you’re keeping it as a skillet meal, let it simmer on low for another minute or two so flavors meld and sauce slightly thickens around the noodles.
Tips And Tricks
Dice vegetables small and evenly so they cook through in about the same time; carrots in particular take longer, so smaller pieces ensure they soften before the sauce thickens.
Cook the roux long enough but not too long. A minute or two after adding flour is enough to get rid of raw taste while preventing the roux from darkening into a gravy‑style base; chicken pot pie usually has a pale, creamy sauce.
Slowly add broth and cream while stirring to avoid lumps and create a velvety sauce. If a few small lumps appear, vigorous whisking while the sauce heats will often smooth them out.
Season in layers. Lightly salt the veggies, season the sauce as it thickens, then taste again after adding chicken and noodles. Remember that canned soup and cheese (if used) bring additional salt, so it’s better to under‑season at first.
Use heavy cream or half‑and‑half for the most luxurious texture; milk works, but the sauce may be slightly thinner and more likely to split if boiled hard. Always avoid a vigorous boil after dairy is added—gentle simmering is enough.
Cook pasta just to al dente. It will absorb some sauce and soften slightly as you stir and, if baking, in the oven. Overcooked noodles can become mushy in this creamy base.
Variations
Noodle casserole bake with crumb topping:
Mix cooked egg noodles, sauce, chicken, and vegetables as above, then pour into a greased 9×13‑inch pan. Top with a mixture of crushed Ritz crackers or bread crumbs and melted butter, and bake at 350°F (175°C) for 25–30 minutes until hot and bubbly with a golden topping. This mimics the flaky pie crust with a crunchy, buttery layer.
Shortcut canned‑soup version:
Instead of making a roux, stir together cooked noodles, cooked chicken, frozen veggies, cream of chicken (and/or cream of mushroom or celery) soup, sour cream, a bit of broth, and seasonings. Add cheese if you like, then bake or heat on the stovetop until everything is hot and creamy.
Cheesy pot pie pasta:
Fold cheddar or Parmesan into the sauce before adding noodles, or sprinkle cheese over the skillet/casserole and let it melt. This pushes the dish slightly toward “chicken tetrazzini” territory but keeps pot pie vegetables and herbs.
One‑pot noodles cooked in the sauce:
Several recipes cook dry pasta right in the broth and milk instead of boiling separately. You sauté veggies, add broth, milk, herbs, and uncooked pasta, then simmer until the pasta is tender and the liquid has thickened into sauce, finally folding in cooked chicken. This saves a pot and lets the starch from the pasta help thicken the sauce.
Lighter version:
Use milk instead of cream and reduce butter, add extra vegetables (like mushrooms or extra peas), and skip cheese. You can also replace part of the cream with extra broth and thicken slightly with more flour or cornstarch.
Herb variations:
Classic pot pie leans on thyme and sage, but you can vary with rosemary, Italian seasoning, or tarragon for a French twist. Fresh parsley at the end brightens the richness.
Chicken Pot Pie Pasta keeps all the cozy, nostalgic flavors of a traditional pot pie—creamy herb sauce, tender chicken, and mixed vegetables—while swapping the crust for pasta to make an easier, quicker, and often one‑pan weeknight dinner.
