Chicken Pot Pie Pasta
Feb 16, 2026
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My chicken pot pie pasta is the definition of comfort food. A creamy chicken and noodles dish, this is an easy dinner recipe that can be made in about 30 minutes. All the classic flavors of chicken pot pie in pasta form.
I have a few dinners in my menu rotation that I consider my “hero” meals. These are the type of recipes that always put a smile on my family’s faces. This chicken pot pie pasta is one of those meals. It’s comforting, satisfying, and so delicious.
Every time I made traditional chicken pot pie my kids eat around the crust because it’s not their favorite. One night I decided to make the filling but serve it with pasta instead of the usual crust. It turned out to be a huge hit and now this version is a favorite.
This dinner is simple to make and perfect for a busy night. Great homemade, comfort food that is hard to beat.
More chicken recipes to try, crustless chicken pot pie, chicken tortellini casserole, and chicken tamale pie.
Why you’ll love this recipe
- The best comfort food. A warm and cozy meal that is hard to beat.
- Great for a busy night. This can be put together quickly with ingredients you might already have at home.
- A wonderful recipe to use rotisserie chicken. This is the perfect meal to use a rotisserie chicken.
- Kid friendly meal. Easy to customize with veggies that your kids will enjoy.
Ingredients
Creamy chicken pot pie pasta has all of the classic ingredients in chicken pot pie but without the crust.
- Pasta: I like using egg noodles for this recipe but you an use the pasta of your choice.
- Chicken: This is a great recipe to use rotisserie chicken but you can use any cooked, shredded or diced chicken.
- Butter: Unsalted butter is the base of the sauce.
- Onion: You will need about half of an onion, diced.
- Celery: Two stalks of celery, diced add color and a little crunch.
- Garlic: I am using one clove of garlic.
- Flour: All purpose flour helps to thicken the sauce.
- Frozen mixed vegetables: Use your favorite frozen mixed vegetables. They do not need to be thawed.
- Chicken broth: Chicken broth or vegetable broth works for this recipe.
- Half and half: Half and half or heavy cream helps to thicken the sauce.
- Poultry seasoning, salt, and pepper
How to make chicken pot pie pasta
Scroll to the bottom for the full, printable recipe.
Step one: Melt butter over medium heat. Stir in diced onion and celery. Let cook for 4-5 minutes or until softened. Stir in the garlic. Cook for 1 minute.
Step two: Add in the flour. Whisk until the flour combines with the butter and vegetables.
Step three: Stir in the broth, half and half, and seasonings. Let heat until it comes to a low boil. Let cook for 5-6 minutes until it starts to thick. Boil the noodles while this is cooking.
Step four: Stir in the chicken and mixed vegetables.
Step five: Stir in the cooked, drained noodles.
Step six: Serve warm. Enjoy!
Heather’s recipe tips
- Use rotisserie chicken to make it even faster. You can use any chicken you have on hand, just make sure it is cooked, shredded or diced into small pieces.
- Cook the pasta al dente. This will help the noodles stay together.
Variations
Make this chicken pot pie pasta recipe your own with a few alterations.
- Protein: You can substitute the chicken with cooked turkey, ground chicken, or ground beef.
- Pasta: I really like egg noodles with this recipe but rotini, penne, macaroni, and shells work well.
- More vegetables: Load it with more vegetables like mushrooms, broccoli florets, or diced potatoes.
- Cheese: Try adding some shredded cheddar cheese for extra flavor.
Storage instructions
Store any leftovers in an airtight container in the refrigerator. This will be good for 3-4 days.
Reheat the leftovers in the microwave or on the stove. You might want to add a splash of chicken broth of milk to add moisture.
This can be frozen in a freezer safe container for up to 2 months. Thaw in the refrigerator before reheating.
Frequently asked questions
Yes, after you make this dish, let cool and then refrigerate until ready to serve. Reheat in a pot on the stove. You might want to add a splash of half and half while it’s reheating to loosen the pasta.
The sauce should not get too thick but if it does, add a little splash of half and half or chicken broth.
More easy chicken dinner recipes
Let me know if you make this chicken pot pie pasta in the comments below.
Chicken Pot Pie Pasta
Ingredients
- 2 cups cooked chicken, shredded or diced (I am using rotisserie chicken.)
- 2 tablespoon unsalted butter
- ½ cup diced celery
- ½ cup diced onion
- 1 clove garlic
- ¼ cup all purpose flour
- 2 cups chicken broth
- 1 ½ cups half and half
- ¼ teaspoon poultry seasoning
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (10 ounce) frozen mixed vegetables
- 1 (12 ounce) egg noodles
Instructions
- Melt butter in a large pot or dutch oven over medium heat.
- Stir in the diced onions and celery. Cook for 4-5 minutes or until softened.
- Whisk in the flour and whisk until the flour combines with the butter and vegetables.
- Whisk in the chicken broth, half and half, poultry seasoning, salt, and pepper. Keep whisking and bring the mixture to a low boil.
- Let cook for 5-6 minutes or it starts to slightly thicken. Make sure to whisk.
- While that is cooking, boil the egg noodles according to the package directions.
- Add the chicken and mixed vegetables to the mixture and stir to combine.
- Mix in the drained, cooked noodles.
- Serve warm and enjoy.
Notes
- Use rotisserie chicken to make it even faster. You can use any chicken you have on hand, just make sure it is cooked, shredded or diced into small pieces.
- Cook the pasta al dente. This will help the noodles stay together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
