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Chicken Pot Pie Pasta

This creamy chicken pot pie pasta brings together two comfort food favorites. Tender chicken and vegetables in a rich cream sauce, served over egg noodles for a satisfying twist on the classic pot pie.

Featured in Family Dinner Ideas.

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Updated on Wed, 01 Jan 2025 17:36:31 GMT
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A creamy chicken and pasta dish with peas, carrots, and corn, served in a bowl. Pin it
A creamy chicken and pasta dish with peas, carrots, and corn, served in a bowl. | quickierecipe.com

Let me share this cozy twist on classic chicken pot pie that's become a staple in my kitchen. Picture all those comforting pot pie flavors wrapped around tender egg noodles in a velvety sauce. I created this recipe for those nights when you're craving something warm and homey but don't have time to fuss with pie crust. It's become my family's most requested comfort food dinner.

What Makes This Recipe Special

I've taken everything we love about chicken pot pie and made it into something you can whip up any night of the week. The creamy sauce hugs every noodle while tender vegetables and chicken create that perfect comfort food bite. Even better most ingredients are probably sitting in your kitchen right now.

Everything You Need

  • Egg noodles: These hearty noodles really hold up in the creamy sauce.
  • Chicken: Cut it into bite sized pieces that cook up nice and quick.
  • Butter: Use unsalted so you can control the seasoning.
  • Olive oil: Just a bit helps prevent the butter from burning.
  • Onion: Sweet yellow onion creates the perfect flavor base.
  • Celery: Adds that classic pot pie taste we all love.
  • Garlic: Fresh adds the best flavor but pre minced works in a pinch.
  • Frozen peas and carrots: Such a time saver and they work perfectly.
  • Corn: Adds little pops of sweetness throughout.
  • Flour: This helps create that silky sauce.
  • Chicken stock: I use low sodium to control the salt.
  • Heavy cream: Makes everything rich and velvety.
  • Seasonings: Simple salt and pepper plus herbs if you like.

Let's Cook Together

Step 1: Start with the Pasta
Get your water nice and salty bring it to a boil and cook those noodles just until tender. Save some of that starchy water before draining it comes in handy later.
Step 2: Cook Your Chicken
Get your biggest pan hot with butter and oil. Cook the chicken until it's golden outside and juicy inside about 6 minutes. Set it aside while we build the rest.
Step 3: Create the Base
In that same pan cook your onion celery and garlic until they smell amazing. Add those frozen veggies right in they'll warm up quickly.
Step 4: Make it Creamy
Sprinkle flour over everything and let it cook for a minute. Then slowly pour in your stock and cream stirring until it gets thick and lovely.
Step 5: Bring it All Together
Add your chicken and noodles back to the pan let everything get warm and cozy together. If it's too thick that pasta water you saved will thin it perfectly.

Ways to Switch it Up

  • Try Different Chicken: Sometimes I use thighs they add amazing flavor.
  • More Veggies: Toss in some mushrooms or spinach they work beautifully.
  • Make it Cheesy: A handful of cheddar makes everything better.
  • Crispy Top: Pour it in a baking dish add cheese and breadcrumbs then broil until golden.
  • Keep it Light: Swap the cream for evaporated milk works like a charm.

Storing Your Leftovers

  • In the Fridge: Keeps beautifully for about 5 days in a sealed container.
  • Warming Up: Add a splash of stock or cream while you reheat keeps everything nice and saucy.
  • Freezer Friendly: Portion it out and freeze up to 2 months perfect for busy nights.

My Best Kitchen Tips

  • Watch Those Noodles: Keep them al dente they'll keep cooking in the sauce.
  • Don't Crowd the Pan: Cook your chicken in batches if needed it browns better that way.
  • Perfect Sauce: Let that flour cook or your sauce might taste floury.
  • Save That Water: Pasta water is like magic for fixing sauce consistency.
  • Get Organized: Chop everything before you start makes cooking so much smoother.

Make it a Meal

A crisp green salad on the side keeps things balanced. I love some warm crusty bread for soaking up extra sauce. Pour yourself a glass of white wine and suddenly this simple pasta feels rather special.

A creamy pasta dish featuring rotini noodles, chunks of chicken, and a mix of colorful vegetables such as peas, corn, and carrots. Pin it
A creamy pasta dish featuring rotini noodles, chunks of chicken, and a mix of colorful vegetables such as peas, corn, and carrots. | quickierecipe.com

Frequently Asked Questions

→ Can I use different pasta instead of egg noodles?
While egg noodles work best for this recipe, you can use other pasta shapes like fusilli or penne. Just make sure to cook them al dente as they'll continue cooking slightly in the sauce.
→ How do I prevent the cream sauce from becoming too thick?
Keep an eye on the sauce while simmering and stir occasionally. If it becomes too thick, thin it out with a splash of chicken broth until you reach your desired consistency.
→ Can I use rotisserie chicken for this recipe?
Yes, pre-cooked rotisserie chicken works great as a time-saver. Simply skip the chicken cooking step and add the shredded rotisserie chicken when combining all ingredients.
→ Can I use fresh vegetables instead of frozen?
Fresh vegetables work well in this recipe. Just make sure to cook them until tender before adding the flour and liquids. You may need to adjust cooking time slightly.
→ How do I store and reheat leftovers?
Store in an airtight container in the fridge and reheat gently on the stovetop or microwave. Add a splash of cream or broth if needed to loosen the sauce.

Chicken Pot Pie Pasta

A delicious fusion dish combining the comforting flavors of chicken pot pie with tender egg noodles in a rich, creamy sauce loaded with vegetables.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Meryem

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American-Italian

Yield: 4 Servings (4 bowls)

Dietary: ~

Ingredients

01 10 oz package dried egg noodles.
02 3 tablespoons unsalted butter, divided.
03 1 tablespoon olive oil.
04 1 lb boneless skinless chicken breasts, cut into ½" pieces.
05 1 teaspoon dried Italian seasoning.
06 1 teaspoon kosher salt, divided.
07 1 medium yellow onion, diced.
08 2 stalks celery, diced.
09 4 cloves garlic, minced.
10 10-12 oz bag frozen peas and carrots.
11 8 oz can whole kernel corn, drained.
12 2 tablespoons all purpose flour.
13 2 cups reduced sodium chicken broth.
14 1 cup heavy whipping cream.
15 1 teaspoon dried parsley.
16 ½ teaspoon black pepper.
17 ½ teaspoon dried thyme.
18 ¼ teaspoon onion powder.
19 ¼ teaspoon garlic powder.
20 ¼ teaspoon paprika.
21 ⅛ teaspoon ground nutmeg.

Instructions

Step 01

Boil noodles in salted water according to package. Drain and toss with olive oil to prevent sticking.

Step 02

Heat 1 Tbsp each butter and oil over medium heat. Cook chicken with Italian seasoning and salt until golden, 4-5 minutes. Remove to plate.

Step 03

In same skillet, melt 2 Tbsp butter. Cook onion and celery 3-5 minutes. Add garlic for 30 seconds. Stir in frozen vegetables.

Step 04

Add flour to coat vegetables. Slowly stir in broth and cream. Add seasonings, bring to boil, then simmer 5 minutes until thickened.

Step 05

Stir in cooked chicken and pasta until well combined. Serve hot with black pepper.

Notes

  1. Serving size can be adjusted as needed.
  2. Perfect fusion of pasta and pot pie flavors.
  3. Sauce should coat back of spoon when done.

Tools You'll Need

  • Large pot.
  • Large skillet or shallow dutch oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, heavy cream).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 670
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~