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5 from 1 vote

Chicken Pot Pie Pasta

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! 
Prep Time15 mins
Cook Time25 mins
Servings: 8
Calories: 418kcal


  • 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.


Calories: 418kcal | Carbohydrates: 42g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 1227mg | Potassium: 685mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3390IU | Vitamin C: 23mg | Calcium: 110mg | Iron: 2mg