Creamy Chicken Pot Pie Pasta

2 minutes read

I’m always chasing those cozy comfort food flavors without spending hours in the kitchen, and this Chicken Pot Pie Pasta is my latest win. It has all the creamy, savory goodness of a traditional pot pie, but comes together in about 35 minutes—no pie crust required.

The secret? Egg noodles. They soak up the velvety sauce beautifully and give you that same satisfying texture as pot pie crust. Using pre-cooked chicken keeps things quick, making this the perfect weeknight dinner.

Chicken Pot Pie Pasta

Ingredients

Ingredient	Amount	Notes
Egg noodles	12 oz	Cook until al dente
Butter	2 tbsp	For sautéing
Yellow onion	1 large, diced	Adds sweetness
Garlic	3 cloves, minced	Flavor base
Frozen mixed vegetables	1½ cups, thawed	Classic pot pie mix
Dried thyme	1 tsp	Warm, savory note
All-purpose flour	2 tbsp	Thickens sauce
Chicken broth	1 cup	Savory base
Heavy cream	1 cup	Rich and silky
Cooked chicken breast	2 cups, shredded	Rotisserie works great
Salt & pepper	To taste	Season well
Fresh parsley (optional)	2 tbsp, chopped	For garnish

Step-by-Step Instructions

Cook the Pasta
- Boil egg noodles according to package directions until al dente.
- Drain and set aside.
Prep the Veggies & Sauce Base
- In a large skillet, melt butter over medium heat.
- Add onion, garlic, and mixed vegetables.
- Season with thyme, ½ tsp salt, and ¼ tsp pepper.
- Cook until onions are soft, about 5 minutes.
Make the Creamy Sauce
- Sprinkle flour over the veggie mixture and stir to coat.
- Pour in chicken broth and heavy cream.
- Simmer, stirring, until thickened—about 5 minutes.
Bring It All Together
- Add cooked noodles and shredded chicken to the skillet.
- Stir until everything is coated in the sauce.
- Taste and adjust seasoning.
Finish & Serve
- Garnish with fresh parsley if desired.
- Serve warm and enjoy!

Storage Tips

Fridge: Store in an airtight container up to 5 days.
Reheat: Microwave or warm on the stove with a splash of cream or broth to revive the sauce.