A creamy, comforting twist on traditional chicken pot pie, this recipe swaps the flaky crust for tender egg noodles. It delivers all the rich, cozy flavors I love in pot pie—but in a hearty, one-pan pasta dish that’s perfect for weeknights.

Why You’ll Love This Recipe

I love how this recipe comes together with minimal effort yet tastes like something I spent hours on. It’s a true comfort meal, packed with juicy shredded chicken, tender noodles, and a velvety cream sauce loaded with veggies. Plus, it’s all made in one pan—fewer dishes, more flavor, and easy cleanup.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz egg noodles
2 tbsp butter
1 large yellow onion, diced
3 cloves garlic, minced
1½ cups frozen mixed vegetables, thawed
1 tsp dried thyme
2 tbsp all‑purpose flour
1 cup chicken broth
1 cup heavy cream
2 cups cooked chicken breast, shredded
Salt, to taste
Pepper, to taste
Optional: 2 tbsp fresh parsley, chopped

Directions

I start by cooking the egg noodles according to the package instructions until they’re al dente, then I drain and set them aside.
In a large skillet over medium heat, I melt the butter and sauté the onion, garlic, and thawed mixed vegetables.
I season the mixture with dried thyme, about ½ tsp salt, and ¼ tsp pepper. I cook it until the onions are soft—this takes around 5 minutes.
Then, I stir in the flour to coat everything evenly.
I pour in the chicken broth and heavy cream, stirring to combine, and bring it to a gentle simmer.
I let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens.
Next, I add the cooked noodles and shredded chicken, stirring everything together until well mixed. I taste and adjust the seasoning if needed.
Just before serving, I sometimes sprinkle fresh parsley on top for a pop of color and freshness.

Servings and timing

This recipe makes 8 hearty servings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I like to change things up depending on what I have in the fridge. Sometimes I use rotisserie chicken for even quicker prep. I’ve also tried this with turkey, and it works beautifully. For a lighter version, I swap out the heavy cream with half-and-half or whole milk (though the sauce won’t be as thick). And when I want a bit of crunch, I sprinkle crushed buttery crackers on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When reheating, I add a splash of cream, broth, or even milk to loosen the sauce. I reheat it on the stovetop or in the microwave until warm, stirring occasionally.

FAQs

How can I make this dish ahead of time?

I can cook everything and refrigerate it, but I find it’s best enjoyed fresh. If making ahead, I wait to add the noodles until just before serving to keep them from getting too soft.

Can I freeze chicken pot pie pasta?

I don’t recommend freezing it, as the creamy sauce and noodles may separate or get mushy when thawed.

What vegetables work best in this recipe?

I usually stick with frozen mixed vegetables for convenience, but I’ve also used fresh carrots, peas, corn, or even mushrooms when I have them on hand.

Can I use other types of pasta?

Definitely. While I love egg noodles for their soft texture, I’ve made this with rotini, penne, and even shells. Just adjust the cook time as needed.

How do I thicken the sauce if it’s too runny?

I simmer it a bit longer or add a tiny bit more flour to help it thicken. I always make sure to stir well to avoid lumps.

Conclusion

This Chicken Pot Pie Pasta is everything I crave in comfort food—rich, creamy, and satisfying without being fussy. Whether I’m feeding the family or looking for an easy dinner to prep ahead, this recipe always hits the spot.

Chicken Pot Pie Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: Main Course / Pasta
Method: Stovetop
Cuisine: American
Diet: Low Fat

Print Recipe

Description

A creamy, comforting twist on chicken pot pie using pasta instead of crust.

Instructions

Cook the noodles according to package directions until al dente, then drain and set aside.
Melt butter in a large skillet over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables.
Season with dried thyme, plus about ½ tsp salt and ¼ tsp pepper. Cook until onions are soft, about 5 minutes.
Stir in the flour to coat the vegetables evenly.
Pour in the chicken broth and heavy cream, bringing the sauce to a simmer.
Continue stirring occasionally until the sauce thickens, roughly 5 minutes.
Add the cooked noodles and shredded chicken to the skillet and stir until well combined. Taste and adjust seasoning with salt and pepper.
Garnish with chopped fresh parsley if desired, then serve warm.

Notes

You can make it ahead, but it’s best served fresh for optimal texture.
Leftovers keep well in the fridge for up to 5 days; you may need to add a splash of extra liquid when reheating.