Introduction

Chicken Pot Pie Pasta combines the comforting flavors of a classic chicken pot pie with the ease of a creamy pasta dish. This recipe is perfect for a cozy weeknight dinner that’s both hearty and satisfying. Creamy sauce, tender chicken, and mixed vegetables all come together in one pot.

A close-up view of a large silver pot filled with creamy chicken noodle soup. The dish has three layers: the base layer is a pale creamy sauce, topped with thick, curly yellow egg noodles scattered all over. Pieces of cooked white chicken chunks, small cubes of orange carrots, and bright green peas are mixed throughout, along with fresh chopped green herbs sprinkled on top. A wooden spoon rests inside the pot, lightly lifting some of the soup, showing the thick texture of the sauce and bits of ingredients. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (about 3 ½ cups) penne, rotini, or egg noodles
Salt for boiling pasta water
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or heavy cream
½ teaspoon dried thyme
½ teaspoon salt or to taste
¼ teaspoon black pepper
Pinch of nutmeg (optional, for warmth)
2 ½ cups shredded cooked chicken (rotisserie or homemade)
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 ½ cups shredded cheddar cheese, plus extra for topping (optional)
Chopped fresh parsley for garnish (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook your pasta until just shy of al dente according to the package directions. Drain and set aside.
Step 2: In a large skillet or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate any raw flour taste.
Step 4: Slowly whisk in the chicken broth and milk (or cream), ensuring no lumps remain. Stir in the thyme, salt, pepper, and optional nutmeg. Simmer for 3–4 minutes, or until the sauce thickens and coats the back of a spoon.
Step 5: Fold in the shredded chicken and frozen vegetables. Let everything warm through, about 2–3 minutes. Add the cooked pasta and stir gently to coat everything evenly in the sauce. Mix in the shredded cheese until melted and smooth.
Step 6 (Optional): Transfer everything to a baking dish or leave it in your oven-safe skillet. Top with extra cheese and broil for 2–4 minutes, or bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
Step 7: Let cool slightly before serving. Garnish with parsley and enjoy warm for the ultimate comfort meal.

Tips & Variations

Use rotisserie chicken for a quick shortcut or cook your own chicken breast for a fresher taste.
Swap mixed vegetables with fresh seasonal veggies if preferred—like green beans or mushrooms.
For extra richness, use heavy cream instead of milk in the sauce.
Add a pinch of cayenne pepper or smoked paprika for a subtle smoky kick.
Try different cheeses like Gruyère or mozzarella for varied flavor and meltiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave until heated through. If you baked the dish, you can also reheat it in the oven at 350°F (175°C) until warmed and bubbly.

How to Serve

A close-up view of a large silver pot filled with creamy chicken noodle soup. The dish has many layers: the base is pale yellow egg noodles with a curly texture, mixed with small cubes of light orange carrots and bright green peas scattered throughout. Chunks of white, cooked chicken are evenly spread in the pot, all coated in a thick, light beige creamy broth. Small sprigs of fresh green parsley are sprinkled on top, adding a touch of freshness and color contrast. A well-used wooden spoon is partly submerged in the soup, stirring the ingredients gently. The background shows a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work great. Just adjust cooking times as needed to ensure they become tender without overcooking.

Is it okay to use a different type of pasta?

Absolutely! Any short pasta like penne, rotini, or even shells will work well to hold the creamy sauce and mix with the chicken and veggies.