Creamy Chicken Pot Pie Pasta

Chicken pot pie is a classic comfort food recipe, but can be a bit tricky to make.

There’s a pie crust, you have to make the filling just the right consistency, and it can take a while to bake properly.

This recipe combines everything you love about a classic chicken pot pie, with tender egg noodles, and makes for a perfect family dinner!

Plus, it’s pretty customize-able, so you can make this exactly the way you and your family would like it!

What do I need to make this recipe?

• Noodles – I like to use the “no yolks” brand of egg noodles, but any egg noodles will work.
• Butter – I prefer unsalted, so I can control the salt level.
• Olive oil – using olive oil with the butter means you can cook the chicken on a higher heat level, without the butter burning.
• Chicken – boneless, skinless chicken breast works well here, but chicken tenders will also work.
• Seasonings – these add tons of flavor.
• Onion – yellow onion is my preferred type for this recipe, but a white onion will also work.
• Celery – you can use any type of celery stalk.
• Garlic – if you’d prefer to use pre-minced garlic instead of fresh, I would use about 1/2 – 1 Tbsp.
• Peas and carrots – I like to use the frozen variety where the carrots are cut into little cubes.
• Corn – instead of canned, you can use frozen corn (use about a cup).
• Flour – regular all purpose flour is all you need here.
• Chicken broth/stock – it’s up to you whether you use broth or stock, but I do highly recommend using reduced sodium.
• Heavy cream – this may be labeled heavy whipping cream, but if you don’t have any, half and half or evaporated milk could be used instead.

How to make chicken pot pie pasta?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Boil noodles. Just according to package directions.
2. Cook chicken. Depending on the size of your skillet, this may need to be done in batches.
3. Cook veggies. You want the onion, celery, and garlic to be softened and translucent.
4. Add frozen veggies. No need to thaw first, as they’ll defrost while the rest of the dish cooks.
5. Add flour. The flour will be what thickens up the sauce. Make sure you cook it for 30 seconds to a minute to get ride of the raw flour taste.
6. Add liquids. Stir as you pour in the chicken stock and heavy cream.
7. Season. Add the remaining seasonings.
8. Thicken. Let the mixture simmer for a few minutes until it coats the back of a wooden spoon.
9. Combine. Add the cooked chicken and noodles and stir well. Serve hot.

Variations of this recipe

• Chicken – if you’d rather use boneless skinless chicken thighs, they also will work well for this recipe.
• Other veggies – I intentionally used veggies that are typical in a classic chicken pot pie, but if you’d like to use different ones, please feel free.
• Additional spices – please feel free to adjust the spices and seasonings to your tastes.
• Heavy cream alternative – in place of heavy cream, you could use half and half or evaporated milk.
• Pasta – I love using dried egg noodles for this recipe, but if you’d prefer another type of pasta or egg noodles, those will work too.
• Cheesy – Try adding some shredded cheddar or mozzarella cheese. Not traditional, but delicious!
• Baked – to bake this pasta, boil the noodles for a little less than al dente, combine everything and transfer it to a baking dish (or use an oven-safe skillet), top with a little cheese and/or panko breadcrumbs and bake at 350°F until bubbly and the cheese is melted.

Making pot pie pasta ahead of time

While you can make this dish completely ahead, I much prefer to prep ahead instead. This way the pasta doesn’t run the risk of being dried out, and you can still save time!

• Pasta – the pasta can be boiled, then drained and cooled and stored in the refrigerator (in an airtight container).
• Chicken – the chicken can be cut into small pieces and refrigerated (in an airtight container) for a day.
• Veggies – the onion, celery, and garlic can be chopped and refrigerated (in an airtight container) for a couple of days.
• Spices – the spices can be measured and stored at room temperature (in an airtight container).

Storage

Leftover pasta should be refrigerated in an airtight container and enjoyed within 4-5 days.

When reheating, you might want to add a splash of heavy cream or chicken broth to add a bit of creaminess back to the pasta.