If you crave the comfort of a classic pot pie and the ease of a weeknight pasta, this Chicken Pot Pie Pasta brings both together in a creamy, delicious mashup that’ll have you coming back for seconds (and maybe even thirds). Tender egg noodles get swirled into a rich, savory sauce loaded with juicy chicken, sweet peas and corn, and those cozy pot pie veggies we all love, making each bite feel like a warm hug. With simple pantry staples, loads of flavor, and a touch of Parmesan to tie everything together, Chicken Pot Pie Pasta is a little bit nostalgic, a little bit new, and a whole lot irresistible.

Ingredients You’ll Need

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of staple ingredients to bring Chicken Pot Pie Pasta to life, and each one plays a starring role in the finished dish. From the tender chicken to the colorful veggies and luscious cream, every element adds exactly what you want for maximum comfort and flavor.

Cooked shredded chicken: Rotisserie chicken works beautifully here and soaks up all the sauce.
Wide egg noodles: These pasta ribbons are perfect for catching every bit of creamy goodness.
Butter: Adds richness and helps sauté the vegetables until perfectly tender.
Onion: Provides a sweet and savory foundation for the sauce.
Celery: Brings a gentle crunch and classic pot pie flavor.
Carrots: A touch of sweetness and color, plus that quintessential comfort.
Garlic: Just enough to deepen the savory notes without overpowering the dish.
All-purpose flour: Thickens the sauce to perfect, glossy silkiness.
Chicken broth: The backdrop for all those savory, homey flavors.
Heavy cream: Creates a luxuriously creamy sauce that defines Chicken Pot Pie Pasta.
Dried thyme: Provides the herbal, signature essence of the dish.
Dried sage: Adds a woodsy complexity that echoes pot pie filling.
Salt: Enhances and balances every other ingredient.
Black pepper: Gives a gentle kick and brings out the flavor of the herbs.
Frozen peas: Pop-in-your-mouth sweetness and that cheerful green color.
Frozen corn: Adds bursts of sweetness and texture with every forkful.
Grated Parmesan cheese: Melts into the sauce for salty depth and extra creaminess.
Chopped fresh parsley: Brightens and freshens everything up at the end.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Egg Noodles

Begin by boiling your wide egg noodles in a large pot of salted water, following package directions until they are al dente. This is your moment to ensure the noodles are tender but still have a little bite, perfect for soaking up that dreamy sauce later on. Once done, drain and set the noodles aside while you move on to the next steps.

Step 2: Sauté the Vegetables

In a spacious, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots, letting them sizzle and soften together, stirring occasionally. After about 8 to 10 minutes, you’ll notice the veggies become fragrant and tender, building that classic pot pie flavor base.

Step 3: Cook the Garlic

Sprinkle in the minced garlic and let it cook for another 1 to 2 minutes, just until the aroma wafts up and perfumes your kitchen. This quick step takes the flavor from good to outstanding, while keeping the garlic mellow and sweet.

Step 4: Add the Flour

Sprinkle the flour over the softened vegetables and stir well to coat everything evenly. Cooking the flour for 1 to 2 minutes is key here, as it removes any raw taste and readies the sauce for thickening.

Step 5: Make the Creamy Sauce

Slowly whisk in the chicken broth and heavy cream, stirring steadily to prevent any lumps from forming. At this stage, add the dried thyme, sage, salt, and black pepper. Let the mixture come up to a gentle simmer, which should take around 5 minutes, until your sauce has thickened and turned luxuriously creamy.

Step 6: Add the Chicken, Peas, and Corn

Fold in the shredded chicken, frozen peas, and frozen corn. Continue to cook everything together for about 3 to 4 minutes, just until the chicken is heated through and the veggies have softened to tender perfection.

Step 7: Toss with Noodles

Introduce the cooked egg noodles back to the skillet, gently tossing everything together. Let the pasta soak up some of that velvety sauce, making sure every noodle is coated and intertwined with the hearty filling.

Step 8: Add the Finishing Touches

Take the skillet off the heat and stir in the grated Parmesan cheese and chopped fresh parsley. This final flourish delivers a pop of brightness and a hidden layer of creamy, cheesy goodness that makes Chicken Pot Pie Pasta totally drool-worthy.

How to Serve Chicken Pot Pie Pasta

Garnishes

A sprinkle of extra fresh parsley or an extra dusting of Parmesan cheese is all you need for the perfect finishing touch. For a little extra crunch, try topping your Chicken Pot Pie Pasta with some buttery toasted breadcrumbs or even a few crushed crackers reminiscent of a traditional pot pie crust.

Side Dishes

Let the pasta shine by pairing it with a simple green salad tossed in a zippy vinaigrette or lightly sautéed green beans. A slice of warm, crusty bread is ideal for mopping up every last bit of that luscious sauce, making the meal feel extra cozy.

Creative Ways to Present

Make your Chicken Pot Pie Pasta even more memorable by serving it in individual ramekins or mini skillets, mimicking classic pot pie cups. Or, bake the finished pasta under a blanket of golden, buttery puff pastry squares for that irresistible “pot pie meets pasta” vibe that’s equal parts playful and impressive.

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken Pot Pie Pasta cool to room temperature before transferring to an airtight container. It will keep in the refrigerator for up to 3 days, making it great for lunch the next day or a second round of comforting dinner.

Freezing

To freeze, portion the cooled pasta into freezer-safe containers or zip-top bags. Make sure to leave a little extra room for expansion. Chicken Pot Pie Pasta can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For best flavor and texture, reheat gently on the stovetop over medium-low heat, adding a splash of milk or chicken broth to loosen the sauce as needed. The microwave works for individual servings, but be sure to stir halfway through for even heating.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! This recipe is a fantastic way to use up leftover turkey after the holidays, and it swaps in perfectly for chicken without any need to adjust the seasonings.

What if I don’t have heavy cream?

You can use whole milk or half-and-half in a pinch, although the resulting sauce will be less rich. For a lighter version, opt for evaporated milk, but you may want to thicken the sauce an extra minute or two.

Can I make Chicken Pot Pie Pasta ahead of time?

Yes, you can prep the sauce and veggies a day in advance. Combine with the noodles and finish with Parmesan and parsley just before serving for the best texture and freshness.

Is it possible to make this recipe gluten-free?

Definitely! Choose your favorite gluten-free pasta and substitute the all-purpose flour for a gluten-free flour blend. The result is just as cozy and satisfying as the original.

Can I use fresh vegetables instead of frozen?

Of course! Use fresh peas and corn if they’re in season; just be sure to cook them until tender for the best bite and vibrant color.

Final Thoughts

Chicken Pot Pie Pasta is a comfort dish that you’ll want to make again and again, especially when the craving for easy, feel-good cooking hits. Trust me, this twist on a classic has all the cozy vibes of a pot pie—no pie crust required! Give it a try and let your kitchen become everyone’s favorite place to be at dinner time.