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–+ servings
Chicken Pot Pie Pasta

Indulgent Chicken Pot Pie Pasta – Comfort in Every Bite

This Chicken Pot Pie Pasta combines the classic flavors of pot pie with pasta for a quick, family-friendly dinner that’s comforting and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Egg Noodles Can substitute with penne or rotini.
For the Filling
  • 2 cups Shredded Cooked Chicken Rotisserie chicken can save time.
  • 1 medium Onion Can substitute with shallots.
  • 1 cup Celery Carrots can be used as a substitute.
  • 1 cup Carrots Frozen mixed veggies work as well.
  • 3 cloves Garlic Fresh minced garlic works best.
For the Sauce
  • 2 tablespoon Butter Olive oil can be used as a substitute.
  • ¼ cup Flour Gluten-free flour can replace it.
  • 2 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 cup Heavy Cream Plant-based cream can be used.
  • 1 tablespoon Fresh Thyme Dried herbs can be used if fresh isn't available.
  • 1 tablespoon Fresh Sage Dried herbs can be used if fresh isn't available.
For the Extras
  • 1 cup Frozen Peas Any favorite veggies can substitute.
  • 1 cup Corn Feel free to swap with preferred veggies.
  • ½ cup Grated Parmesan Cheese Nutritional yeast can serve as a dairy-free alternative.
  • ¼ cup Fresh Parsley Optional for garnish.

Equipment

  • large pot
  • large skillet
  • measuring cups
  • measuring spoons
  • colander

Method
 

Cooking Instructions
  1. Cook the egg noodles in a large pot of salted boiling water until al dente, about 7-9 minutes. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add diced onion, celery, and carrots; sauté for 8-10 minutes until tender. Add minced garlic for the last 2 minutes.
  3. Sprinkle flour over the sautéed vegetables, stirring for 1-2 minutes. Gradually whisk in chicken broth and heavy cream, avoiding lumps. Season with thyme, sage, salt, and pepper; simmer for 5 minutes until creamy.
  4. Stir in shredded chicken, peas, and corn; cook for 3-4 minutes until heated through.
  5. Gently fold cooked egg noodles into the mixture until well combined.
  6. Remove from heat, stir in grated Parmesan and parsley. Serve immediately.

Nutrition

Serving: 1cupCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This dish is perfect for using up leftover vegetables and proteins. Adjust flavors and ingredients to your preference.

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