Chicken pot pie is the ultimate comfort food, and these delicious chicken pot pie pasta will be your new go to dinner recipe. They’re hearty, filling, and so delicious!
With this chicken pot pie pasta, you get the same amazing taste of chicken pot pie in an amazing and comforting pasta dish. It’s like chicken pot pie, but without all the hard work! This pasta dish is so creamy, filling, flavorful, and did I mention, delicious.
I don’t know about you, but I love a yummy and easy hearty comforting dish for dinner all days of the year. This chicken pot pie pasta is the perfect way to do it.
These yummy chicken pot pie noodles are so easy to make, and can be whipped up in only about 30 minutes. Thirty minute meals are a must for my lifestyle, with two young kids, and a busy home life. Dinner needs to be easy to prep, easy to cook, and quick to get on the table and into our mouths and bellies.
These chicken pot pie pasta dish is made totally from scratch (I mean, the noodles aren’t homemade – but you can’t ask for that much in just 30 minutes!) with a creamy, and filling sauce that is packed full of hearty chicken, loads of fresh vegetables, and noodles.
How to make Chicken Pot Pie Pasta?
In a large pot, add in 2 TBS of butter, add the chicken breasts and cook until golden brown on each side, and the chicken reaches a temperature of 165 degrees. Remove the chicken and allow to rest for about 5 minutes, then cut it up.
Then add in the remaining butter, onion, celery, and carrots. Cook for about 6-7 minutes until the vegetables start to get tender. Add in some garlic and cook for another minute. Add in the flour and stir it around to coat the veggies.
Slowly pour in chicken broth, while stirring, then pour in the half and half. Sprinkle in salt, pepper, thyme, and sage. Add the chopped chicken back to the pot.
Once the mixture comes to a boil, add in the pasta noodles and reduce the heat to medium. Cook for 10-15 minutes?? Then add in the frozen corn, and peas. Cook another 5-10 minutes, until the sauce is thick and until the noodles are cooked al dente. (Note the sauce will continue to thicken as it cools)
Serve hot. Top with crumbled crackers, cheese, pie crust pieces, or biscuits if desired.
This chicken pot pie pasta is a great dish to use whatever you have on hand. I know it can be hard to find certain things in the stores right now, or you’re trying to avoid extra trips to the store. This pasta is great because you can make it with whatever you have in your fridge, freezer, or pantry! Different type of pasta noodles, no problem. Rotisserie chicken instead of cooking your own chicken breasts, sure. Any veggies. Use heavy cream instead of half and half, or half milk.
Tips for making Chicken Pot Pie Pasta:
- You can use whatever vegetables you prefer in your chicken pot pie pasta. I recommend keeping the onion because it adds really good flavor. But you can use the onion, celery, carrots, peas, and corn like I did. Or you could take out the celery and add green beans. Leave out the corn and add mushrooms. You name it.
- You can use fresh, frozen, or canned vegetables. If you are using fresh vegetables you will want to add them earlier in the cooking process, like when I add the onions, carrots and celery in the instructions. If you are using canned or frozen they can be added at the very end as they are already cooked and will only need a few minutes to heat up.
- To save time you can buy pre-chopped veggies at many grocery stores.
- You can use precooked chicken instead of raw chicken, such as the chicken off a rotisserie chicken, or leftover grilled chicken for this dish. You’ll want about 2 cups of pre-cooked chicken.
- You can substitute evaporated milk for the half and half, and it’s a good shelf stable option. You can also use heavy cream, or half heavy cream and half milk.
I loved topping our pasta with crumbled up pie crust pieces for a perfect buttery crunch on top. You could also add butter crackers, serve it with biscuits, or even sprinkle bread crumbs or cheese on top and bake it in the oven for a few minutes. (I bake up a frozen pie crust at 450 degrees for about 10 minutes till golden on both sides and then we crumble as much as want on our individual bowls).
These noodles are a family favorite. It’s a big old pot of comfort and deliciousness.
And my kids even ate some (though I did have to pick out some of their veggies 😉 It’s the perfect family comfort food, and ready in only 45 minutes!
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Chicken Pot Pie Pasta
- 1/4 cup butter (divided)
- 2 chicken breast
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 TBS minced garlic
- 2 TBS flour
- 4 cups chicken broth
- 2 cups half and half
- 2 tsp salt (to taste)
- 1 tsp pepper (to taste)
- 1 tsp thyme
- 1/2 tsp Sage
- 1 cup frozen peas
- 1 cup frozen corn
- 8 oz egg noodles (or other pasta noodles)
- 2 TBS fresh parsley
- 1 cup cooked pie crust (optional)
- In a large pot, melt 2 TBS of butter over medium high heat.
- Add in your chicken breast and season with a little salt and pepper.
- Cook until golden on the bottom then flip over and cook until the internal temperature reaches 165 degrees.
- Remove from the pan and set aside for about 5 minutes before dicing into bite sized pieces.
- Add remaining 2 TBS of butter.
- Then add in the onion, celery, and carrots. Cook for about 6-7 minutes until the vegetables start to get tender.
- Add in minced garlic and cook for about 1-2 minutes.
- Add in the flour and stir everything together to coat the vegetables in the flour.
- Slowly whisk in the chicken broth and the half and half.
- Bring the mixture to a boil.
- Add in the salt, pepper, thyme, sage, and the chicken pieces. Continue boiling for 4-5 minutes.
- Stir in the pasta noodles and continue to cook for 8-10 minutes until the pasta is tender.
- Stir in the frozen corn and peas until hot throughout.
- Remove from the heat and top each bowl with pie crust, or crumbled crackers, if desired.