Chicken Pot Pie Pasta Recipe

If you love the comforting flavors of a classic chicken pot pie but want something quicker and easier to prepare, this Chicken Pot Pie Pasta Recipe is exactly what you need. It swaps the flaky crust for tender egg noodles while still delivering that rich, creamy sauce brimming with savory chicken, sweet mixed vegetables, and hearty herbs. Perfect for a cozy weeknight dinner or a crowd-pleasing family meal, this recipe brings all the familiar, beloved pot pie goodness in a delightful pasta form that’s ready in just 35 minutes. Once you try it, you’ll see why it’s quickly becoming a favorite go-to comfort food.

Ingredients You’ll Need

This Chicken Pot Pie Pasta Recipe relies on simple, wholesome ingredients that each play an important role in creating the perfect balance of flavors and textures. From buttery onions to tender chicken and a luscious cream sauce, every component brings something essential to the table.

• 12 ounces egg noodles: Provides a soft, chewy base that soaks up the creamy sauce beautifully.
• 2 tablespoons butter: Adds richness and is perfect for sautéing the vegetables.
• 1 large yellow onion, diced: Offers sweetness and depth of flavor when cooked down.
• 3 cloves garlic, minced: Infuses a gentle, aromatic punch that brightens the dish.
• 1 ½ cups frozen mixed vegetables, thawed: A colorful medley that adds freshness and texture.
• 1 teaspoon dried thyme: Contributes an earthy, herbal note reminiscent of traditional pot pie seasoning.
• 2 tablespoons all-purpose flour: Helps thicken the sauce to the perfect creamy consistency.
• 1 cup chicken broth: Adds savory moisture and depth to the sauce.
• 1 cup heavy cream: Delivers luscious creaminess and richness.
• 2 cups cooked chicken breast, shredded: The hearty protein star that completes the dish.
• Salt, to taste: Balances the flavors and enhances natural tastes.
• Pepper, to taste: Adds a gentle spice to round out the flavor profile.

How to Make Chicken Pot Pie Pasta Recipe

Step 1: Cook the noodles

Start by boiling the egg noodles according to the package instructions until just tender. Drain them well and set aside so they’re ready to soak up all the creamy sauce later on.

Step 2: Sauté the aromatics and vegetables

In a large skillet over medium heat, melt the butter until bubbly. Add the diced onion, minced garlic, and thawed mixed vegetables. This step builds the base flavor for the sauce, so cook gently until the onions become translucent and soft, which usually takes about five minutes.

Step 3: Season and cook the vegetables

Sprinkle in the dried thyme, along with half a teaspoon of salt and a quarter teaspoon of pepper. Stir everything well to combine. The thyme gives the dish its signature comforting aroma, essential to replicating that pot pie feel.

Step 4: Make the sauce

Sprinkle the flour over the vegetable mixture and stir to coat every bit, which will help thicken the sauce. Slowly pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer. Stir occasionally, allowing the sauce to thicken nicely over the next five minutes.

Step 5: Combine pasta and chicken

Add the cooked egg noodles and shredded chicken breast to the skillet with the creamy vegetables. Stir everything together carefully until the noodles are fully coated in the sauce and the chicken is heated through. Taste and adjust seasoning with salt and pepper as needed.

How to Serve Chicken Pot Pie Pasta Recipe

Garnishes

To take this dish to the next level visually and flavor-wise, a sprinkle of freshly chopped parsley works wonders, adding a pop of color and freshness that balances the creamy sauce beautifully. You might also enjoy a light dusting of grated Parmesan for extra richness.

Side Dishes

This Chicken Pot Pie Pasta Recipe pairs wonderfully with crisp green salads, roasted Brussels sprouts, or simple garlic bread. These sides bring contrasting textures and flavors that complement the creamy comfort of the pasta itself.

Creative Ways to Present

For a charming presentation, serve individual portions in small, shallow bowls topped with your favorite fresh herbs. Alternatively, transfer the pasta into a family-style casserole dish and encourage everyone to dig in—comfort food is always better when shared!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Pasta is a fantastic next-day meal. Store it in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more, making the second helping just as delicious.

Freezing

You can freeze this Chicken Pot Pie Pasta Recipe for longer storage. Place cooled portions in freezer-safe containers or bags, making sure to remove as much air as possible. It will keep well for up to 2 months, perfect for quick future meals.

Reheating

When ready to enjoy leftovers, gently reheat on the stovetop over low heat or in the microwave. Add a splash of chicken broth or cream to loosen the sauce if it has thickened too much during storage, stirring until warmed through and creamy again.

FAQs

Can I use other types of pasta for this Chicken Pot Pie Pasta Recipe?

Absolutely! While egg noodles are traditional and soak up the sauce wonderfully, you can substitute with shells, rotini, or penne. Just adjust cooking times accordingly so the pasta is perfectly al dente.

What vegetables work best in this recipe?

Frozen mixed vegetables usually include peas, carrots, corn, and green beans, which provide great texture and sweetness. Feel free to swap or add your favorites like mushrooms or celery for extra crunch and flavor.

Is this recipe suitable for kids?

Definitely! Kids tend to love the creamy, mild flavors and familiar ingredients. Plus, it’s an easy way to sneak in some veggies. You can even let them help with mixing the pasta and sauce to get them excited about dinner.

Can I make this recipe dairy-free?

Yes, simply replace the butter with a non-dairy alternative and swap the heavy cream for coconut milk or a creamy plant-based substitute. The sauce will still be delicious but with a slightly different flavor profile.

How can I add more protein to the dish?

If you want to boost the protein content, add cooked bacon, ham, or even a handful of shredded cheese on top. Extra chicken or a fried egg on the side also makes for a hearty meal.

Final Thoughts

This Chicken Pot Pie Pasta Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s straightforward to make yet impressively flavorful, combining familiar ingredients in a new, delightful way. Trust me, once you try this recipe, it will quickly become a staple in your dinner rotation. So gather your ingredients and treat yourself to this cozy, creamy pasta that captures the heart of chicken pot pie in every bite!

Chicken Pot Pie Pasta Recipe

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4.2 from 63 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 8 servings 1x

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Description

This Chicken Pot Pie Pasta recipe is a comforting, creamy dish that combines tender shredded chicken, mixed vegetables, and egg noodles in a rich, savory sauce inspired by traditional chicken pot pie flavors. Ready in just 35 minutes, it’s a perfect weeknight meal that delivers all the warmth of a pot pie without the fuss of pie crust.

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Ingredients

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Dry Ingredients

• 12 ounces egg noodles
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt, to taste
• Pepper, to taste

Produce

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ cups frozen mixed vegetables, thawed

Dairy

• 2 tablespoons butter
• 1 cup heavy cream

Protein

• 2 cups cooked chicken breast, shredded

Liquids

• 1 cup chicken broth

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Instructions

1. Cook the noodles: Prepare the egg noodles according to the package instructions, then drain and set aside.
2. Sauté vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, and thawed mixed vegetables to the skillet.
3. Season and cook: Sprinkle the vegetables with dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Stir well to combine and cook until the onions become soft and translucent, about 5 minutes.
4. Add flour: Stir the all-purpose flour into the vegetable mixture, making sure the vegetables are thoroughly coated to help thicken the sauce.
5. Add liquids and simmer: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, continuously stirring to prevent lumps.
6. Thicken the sauce: Continue to stir occasionally as the sauce thickens, which should take about 5 minutes.
7. Combine pasta and chicken: Add the cooked egg noodles and shredded chicken breast to the skillet. Stir until everything is evenly coated in the creamy sauce.
8. Final seasoning: Taste the mixture and adjust seasoning with additional salt and pepper as needed.
9. Serve and garnish: Optionally, garnish the dish with fresh parsley before serving for a bright, fresh touch.

Notes

• You can substitute frozen mixed vegetables with fresh vegetables such as carrots, peas, and corn for a fresher taste.
• Use rotisserie chicken or leftover cooked chicken to save time.
• If you prefer a thicker sauce, add a little more flour to the vegetable mixture or reduce the liquid slightly.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
• This recipe is great for meal prep and reheats well in the microwave or on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American