Chicken Pot Pie Pasta

The flavors of chicken pot pie – in pasta form! This Chicken Pot Pie Pasta combines a creamy chicken gravy with pasta for a comforting dinner.

For another twist on chicken pot pie, try this Chicken Pot Pie Soup.

I love chicken pot pie. It’s one of my favorite comfort foods.

What I don’t love about chicken pot pie is how much time it takes to make. It’s a great Sunday dinner, but it’s not a recipe that happens on a weeknight.

If you love the flavors of chicken pot pie, but want to get it on the table faster, this Chicken Pot Pie Pasta is for you. All of the flavors of chicken pot pie – chicken and veggies in a creamy gravy – but mixed in with pasta instead of served in a pie crust.

Bonus is that it takes less dishes, as well, and the leftovers are really good. Which isn’t always the case with pasta.

This is the perfect way to get those familiar flavors on a weeknight!

Ingredients

• Pasta: Egg noodles work so perfectly in this recipe. You could technically use another short pasta, but the texture of the egg noodles just gives you more of that chicken pot pie flavor.
• Butter: This is to saute the vegetables. You could also sub in olive oil, if desired.
• Veggies: For the vegetables, you’ll need carrots, onions, garlic, and peas. Make sure when chopping the carrots to make them fairly small so that they will cook quickly.
• Flour: The flour is needed to thicken up your sauce. I use all-purpose flour.
• Liquids: For the sauce, you’ll use a mixture of chicken broth, cream, and milk.
• Seasoning: I use the same seasonings that I use for my chicken pot pie – salt, thyme, and lemon pepper. Feel free to add other spices, as desired.
• Chicken: To make this a quick weeknight meal, we are using cooked, shredded chicken. If you don’t have any on hand, it’s easy to cook up some chicken breasts, or you can also use a rotisserie chicken. If you have leftover chicken, you can use that, as well.

How to Make Chicken Pot Pie Pasta

STEP 1: Bring a pot of water to a boil, then add your pasta. Cook until al dente, then drain. While the pasta is cooking, melt the butter in a large skillet. Add the carrots and onions and cook until softened. Then add in the garlic.

STEP 2: Add the flour to the skillet. Stir it into the vegetables, and let it cook for another minute.

STEP 3: Whisk in the broth, cream, and milk. Then season with the salt, thyme, and lemon pepper.

STEP 4: Cook this all together until it thickens. Stir it regularly to prevent clumping.

STEP 5: Add in the chicken and peas. Cook for another minute or two to heat the chicken and peas through.

STEP 6: Add in the pasta and stir to combine.

Tips and Tricks

I will typically use shredded chicken because that is what I keep on hand. But if you have leftover chicken, you can dice it and add the chicken diced instead of shredded.

Feel free to add in extra vegetables, if desired. You could add celery, mushrooms, or corn, just to name a few.

Store any leftovers in the refrigerator for up to 4 days. The pasta will clump together once chilled, so I like to portion it out into individual containers, then they can be reheated easily.

More Comforting Pasta Dinners

Creamy One Pot Spaghetti with Meatballs
Penne Pasta Bake
Chili Mac

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Chicken Pot Pie Pasta

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 32 minutes minutes

Servings: 4 servings

Course: Main Course

Cuisine: American

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The flavors of chicken pot pie – in pasta form! This Chicken Pot Pie Pasta combines a creamy chicken gravy with pasta for a comforting dinner.

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Ingredients

• ▢ 8 oz extra wide egg noodles
• ▢ 2 tablespoons butter
• ▢ 3/4 cup diced carrots
• ▢ 3/4 cup diced onion
• ▢ 2 cloves garlic minced
• ▢ 1/4 cup flour
• ▢ 1 cup heavy whipping cream
• ▢ 1 cup milk
• ▢ 1 cup chicken broth
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon dried thyme
• ▢ 1/4 teaspoon lemon pepper
• ▢ 1 1/2 cups cooked, shredded chicken
• ▢ 1/2 cup frozen peas

Instructions

• Bring a large pot of water to a boil. Once boiling, salt generously then add the pasta. Cook until al dente. Drain and set aside.
  8 oz extra wide egg noodles
• Meanwhile, melt the butter in a large skillet over medium heat. Add the carrots and the onion. Season with salt and pepper. Cook, stirring often, until they start to soften, about 5 minutes.
  2 tablespoons butter, 3/4 cup diced carrots, 3/4 cup diced onion
• Add the garlic and cook another 30 seconds, until fragrant. Stir in the flour and cook for another minute.
  2 cloves garlic, 1/4 cup flour
• Whisk in the cream, milk, and chicken broth. Season with salt, thyme, and lemon pepper. Bring a gentle boil, then cook until it has slightly thickened, about 8 minutes.
  1 cup heavy whipping cream, 1 cup milk, 1 cup chicken broth, 1 teaspoon salt, 1/2 teaspoon dried thyme, 1/4 teaspoon lemon pepper
• Once thickened, add in the chicken and peas. Cook until heated through, then stir in the pasta.
  1 1/2 cups cooked, shredded chicken, 1/2 cup frozen peas
• Sere immediately.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 691kcal (35%), Carbohydrates: 67g (22%), Protein: 27g (54%), Fat: 36g (55%), Saturated Fat: 19g (119%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 186mg (62%), Sodium: 1030mg (45%), Potassium: 707mg (20%), Fiber: 9g (38%), Sugar: 11g (12%)

Keywords: chicken pot pie, pasta