Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta is exactly what it sounds like: a cozy, creamy embrace of everything you love about the classic pot pie, but with the ease and comfort of your favorite noodles. Imagine forkfuls of tender chicken, colorful veggies, a velvety cream sauce, and the nostalgic flavors of thyme and sage, all tangled up with buttery egg noodles. It’s quick enough for a weeknight and so soul-satisfying you’ll crave it all year round. Whether you’re feeding a family or just yourself (with leftovers for lunch!), this recipe is sure to become a treasured staple in your kitchen.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe keeps things delightfully simple, focusing on pantry staples and frozen favorites that each play a key role in building flavor, texture, and a gorgeous pop of color. Gather these ingredients to craft some true kitchen magic!

• Cooked shredded chicken: Great for using up leftovers or rotisserie chicken; it soaks up all the creamy sauce!
• Wide egg noodles: Rich and soft, they hold onto the sauce perfectly.
• Butter: Adds that essential silky, savory flavor to the base of your dish.
• Onion: For a mellow sweetness and savory foundation.
• Celery: Brings crispness and classic pot pie aroma.
• Carrots: Adds sweetness and a lovely orange color.
• Garlic: For a warm, fragrant undertone in every bite.
• All-purpose flour: Thickens your sauce to luscious, creamy perfection.
• Chicken broth: Deepens the savory flavor and keeps the sauce from feeling too heavy.
• Heavy cream: The secret to that unbeatable velvety texture.
• Dried thyme: Delivers classic, comforting herbal notes.
• Dried sage: Rounds things out with an earthy depth.
• Salt & black pepper: Just the right amount to make all the flavors come alive.
• Frozen peas: Burst with color and sweetness, no fuss required!
• Frozen corn: Brings little pops of yellow and a hint of natural sugar.
• Grated Parmesan cheese: For a final savory kick and a creamy finish.
• Chopped fresh parsley: Garnishes each bowl with fresh, vibrant green.

How to Make Chicken Pot Pie Pasta

Step 1: Boil the Egg Noodles

Start by cooking your wide egg noodles in a big pot of well-salted water. Follow package directions and aim for that perfect al dente bite; they’ll finish cooking in the sauce later. Once they’re done, drain the noodles and set them aside, ready to soak up every last drop of creamy goodness.

Step 2: Sauté the Veggies

In a large, deep skillet or Dutch oven, melt your butter over medium heat. Add the diced onion, celery, and carrots. Let them cook, stirring occasionally, until they’re tender and aromatic—about 8 to 10 minutes. This is where your kitchen starts to smell like pure comfort!

Step 3: Add Garlic

Sprinkle in the minced garlic and cook for an extra 1 to 2 minutes. You want the garlic fragrant and golden but not browned; it infuses the veggies with irresistible flavor.

Step 4: Thicken the Mixture

Sprinkle your flour over the sautéed vegetables and stir well. Give it 1 to 2 minutes to cook, which takes away any raw flour taste and helps thicken your sauce later on.

Step 5: Build the Creamy Sauce

Slowly whisk in the chicken broth and heavy cream, making sure to stir constantly to prevent any lumps. Add the dried thyme, sage, salt, and pepper. Bring it to a gentle simmer and let things thicken up for about 5 minutes—the sauce should be velvety and rich, ready to coat every noodle.

Step 6: Add Chicken and Veggies

Time to stir in your cooked shredded chicken, frozen peas, and frozen corn. Let everything warm through for 3 to 4 minutes, until the peas and corn are bright and tender, and the chicken is piping hot.

Step 7: Combine Everything

Add the cooked noodles directly into the skillet and gently toss so that every noodle is generously cloaked in the creamy, chicken-packed sauce. This is where Chicken Pot Pie Pasta really comes together!

Step 8: Finish with Cheese and Herbs

Off the heat, stir in the grated Parmesan cheese and a flurry of chopped fresh parsley. The cheese melts in for an extra layer of creaminess, while the parsley wakes up all those rich flavors. Now it’s ready to serve!

How to Serve Chicken Pot Pie Pasta

Garnishes

A classic sprinkle of fresh parsley always looks gorgeous, but you can also add a final dusting of Parmesan for an extra savory hit. For something special, a crack of fresh black pepper or a drizzle of olive oil never hurts. Even a few snipped chives brighten up the bowl!

Side Dishes

Chicken Pot Pie Pasta is rich and comforting, so light sides are a smart match. Think crisp green salads with lemony vinaigrette, simply roasted broccoli or green beans, or a loaf of crusty bread to mop up any leftover sauce. Whatever you choose, keep it fresh and simple to let the main dish shine!

Creative Ways to Present

For fun, serve Chicken Pot Pie Pasta in individual bowls topped with big, buttery crackers or a square of puff pastry for that nod to classic pot pie. If you’re feeling playful, spoon it into ramekins and “bake” with a sprinkle of extra cheese on top for a bubbly, faux-casserole approach. Kids especially love it this way!

Make Ahead and Storage

Storing Leftovers

Allow the Chicken Pot Pie Pasta to cool completely, then transfer it to an airtight container in the fridge. It stays fresh and tasty for up to 4 days, making those midnight snacks or next-day lunches truly something to look forward to.

Freezing

While the cream sauce can sometimes change texture when frozen, Chicken Pot Pie Pasta still holds up fairly well. Store portions in freezer-safe containers for up to one month, and give them plenty of time to thaw gently in the fridge before reheating.

Reheating

To reheat, add a splash of milk or broth to loosen the sauce before gently warming on the stove or in the microwave. Stir frequently for the creamiest results, and top with extra parsley or Parmesan to bring it back to life.

FAQs

Can I use rotisserie chicken for Chicken Pot Pie Pasta?

Absolutely! Rotisserie chicken is a huge time-saver and adds great flavor. Just shred, measure, and stir right in for an easy, delicious shortcut.

Can I make this dish dairy-free?

Yes, you can substitute plant-based butter and cream (such as oat or coconut cream) for the dairy elements. The sauce will still be luscious, though the flavor will be slightly different.

What can I use instead of egg noodles?

Any sturdy pasta works, like rotini, penne, or even fusilli. For a gluten-free version, swap in your favorite gluten-free pasta, just be mindful of their specific cooking times.

Can I add extra vegetables?

Go for it! Mushrooms, diced bell peppers, or chopped spinach are all terrific additions. Stir them in with the initial veggies so they sauté and soften nicely.

Is Chicken Pot Pie Pasta suitable for meal prep?

Definitely. It reheats well and even improves as the flavors meld. Portion it into single servings for grab-and-go lunches all week.

Final Thoughts

If you’re craving the warmth of pot pie but want it fast and fuss-free, Chicken Pot Pie Pasta is the answer. Make it once and I guarantee you’ll find yourself thinking about it again and again—so roll up your sleeves and treat yourself to a bowl of pure comfort!

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