This Chicken Pot Pie Pasta combines everything I adore about a classic chicken pot pie — the creamy sauce, tender vegetables, and shredded chicken — but transforms it into a speedy, one-skillet dinner that’s perfect for busy weeknights. I first landed on this idea after a long day when I wanted the familiarity of pot pie without babysitting pastry. The result was comforting, rich, and unfussy: all the flavors of pot pie wrapped around egg noodles and tossed in a luscious cream sauce.

I discovered the recipe while riffing on leftover rotisserie chicken and pantry staples. The aroma of butter-sautéed onions and carrots mingling with thyme and garlic immediately felt like home. Texture is everything here — the egg noodles provide a soft yet slightly chewy base, the vegetables offer a gentle bite, and the sauce is silky and glossy from a quick flour roux finished with heavy cream and chicken broth. Family members reached for seconds the first night, and the leftovers reheated beautifully the next day.

Ingredients

• Egg noodles (8 ounces): Use wide egg noodles for best texture; the brand I reach for most is Barilla or store-brand fresh egg noodles. The noodles absorb the sauce while holding shape, giving the dish that cozy mouthfeel.
• Unsalted butter (2 tablespoons): Butter provides richness and a slightly nutty flavor when used to sauté the vegetables. Unsalted lets you control final seasoning.
• All-purpose flour (2 tablespoons): The flour forms a quick roux to thicken the sauce. Measure by spooning into the tablespoon to avoid a gummy sauce.
• Onion (1 medium, diced): Yellow onion is ideal for sweetness and depth. Dice uniformly for even cooking.
• Celery (3 ribs, diced) and carrots (2 medium, diced): These are classic pot-pie vegetables; dice small so they become tender in the short cook time.
• Garlic (3 cloves, minced): Fresh garlic brightens the sauce — don’t substitute garlic powder for the same fresh flavor.
• Chicken broth (2 cups): Use low-sodium broth to better control final salt; if you only have regular broth, taste before adding salt.
• Heavy cream (3/4 cup): Adds silkiness and body similar to the filling of a traditional pot pie. Half-and-half will work but yield a lighter sauce.
• Dried thyme (1/2 teaspoon) and paprika (1/2 teaspoon): Thyme lends that classic pot-pie herb note; paprika adds color and a subtle warmth.
• Peas (1 cup): Frozen peas are fine — add them right at the end so they stay bright and slightly tender.
• Cooked chicken (2 cups, shredded or chopped): Rotisserie chicken makes this fast, but poached or roasted chicken breast works well.
• Parmesan and parsley for serving (optional): Freshly grated Parmesan adds saltiness and umami; chopped parsley lends a fresh finish.
• Salt and pepper: Season to taste at the end — start conservatively, especially if using salted broth or Parmesan.

Instructions

Cook the noodles: Bring a large pot of salted water to a boil and cook 8 ounces of egg noodles until al dente according to package instructions (usually 6–8 minutes). Drain well in a colander and set aside. Do not overcook — the noodles will finish in the sauce and should retain a little bite to avoid becoming mushy. Sauté the vegetables: Heat 2 tablespoons unsalted butter in a large skillet over medium heat until foaming. Add 1 diced medium onion, 3 ribs diced celery, and 2 medium diced carrots. Cook, stirring occasionally, for about 5 minutes until vegetables are softened and the onions are translucent. This step builds the flavor base through gentle caramelization. Add garlic and form the roux: Add 3 minced garlic cloves and cook for 30–60 seconds until fragrant. Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir continuously for 1 minute to cook the raw flour taste and start the thickening process. The flour-to-fat ratio creates a light roux that will thicken the sauce evenly. Deglaze and simmer the sauce: Slowly pour in 2 cups chicken broth while stirring constantly to avoid lumps, then add 3/4 cup heavy cream. Increase the heat slightly and bring the mixture to a gentle simmer, whisking until the sauce thickens — about 3–5 minutes. Reduce to low so the sauce remains glossy but not breaking. Finish with seasoning, peas, chicken, and noodles: Stir in 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, and 1 cup peas. Add 2 cups chopped rotisserie chicken and the cooked egg noodles, tossing gently to coat everything in the sauce. Warm through for 2–3 minutes, then taste and season with salt and pepper as needed. Serve immediately with grated Parmesan and chopped parsley, if desired.

Storage Tips

Cool leftovers to room temperature within two hours and store in airtight containers in the refrigerator for up to 3 days. For longer storage, portion into freezer-safe containers and freeze up to 3 months. When reheating from refrigerated state, warm gently in a skillet over low heat with a splash of chicken broth to loosen the sauce and prevent it from breaking; from frozen, thaw overnight in the refrigerator and reheat the same way. Glass or BPA-free plastic containers with tight lids work best to preserve texture and flavor.

Ingredient Substitutions

If heavy cream isn’t available, substitute half-and-half mixed with 1 tablespoon of butter for a slightly lighter sauce, or use whole milk thickened with an extra 1 tablespoon flour for reduced fat. Swap egg noodles for short pasta like penne or shells if preferred — increase cooking time for dried shapes as needed. For a gluten-free version, use a gluten-free flour blend for the roux and gluten-free pasta; note texture will differ slightly. Leftover turkey is a great substitute for chicken and makes this a perfect post-holiday meal.

Serving Suggestions

Serve this alongside a crisp green salad dressed with a lemon vinaigrette to cut through the richness. Add roasted Brussel sprouts or a simple arugula salad with shaved Parmesan for seasonal contrast. Garnish with freshly chopped parsley and a dusting of freshly grated Parmesan for bright color and umami. For a heartier meal, pair with crusty bread to mop up the sauce; for lighter fare, add a steamed green vegetable.

Cultural Background

This dish is a modern American riff on the classic chicken pot pie, which itself evolved from European savory pies adapted by American cooks. Rather than enclosing the filling in pastry, this pan-style approach integrates creamy filling and starch into a single comforting plate — a reflection of contemporary weeknight cooking that prioritizes speed and comfort. Variations across regions emphasize different herbs or vegetables, but thyme and peas are common anchors that evoke the pot-pie character.

Seasonal Adaptations

In spring, swap peas for fresh asparagus tips and add a squeeze of lemon to brighten flavors. In autumn, use shredded turkey and roasted root vegetables like parsnips and turnips to echo holiday tastes. Summer benefits from fresh garden peas and herbs; reduce heavy cream slightly and finish with a handful of chopped basil for freshness. Small adjustments like these keep the dish feeling appropriate for any season.

Meal Prep Tips

To meal-prep, cook the noodles and sauce separately, then store in two containers: sauce with vegetables and cooked chicken in one, cooked noodles in another. When ready to eat, combine and warm on the stovetop for 5–7 minutes, adding a splash of broth if needed. This prevents noodles from absorbing all the sauce during storage and helps maintain texture. Pre-chopped vegetables in the fridge make assembly even quicker on weeknights.

Whether you’re feeding a family or making a comforting solo dinner, this Chicken Pot Pie Pasta hits the sweet spot of familiarity and convenience. Give it a try with your favorite roast chicken or a quick rotisserie bird — I bet it’ll become a regular on your rotation, too.