Chicken Pot Pie Pasta
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This Chicken Pot Pie Pasta is one of our go-to dinners when we’re craving something warm and comforting. It’s basically what happens when chicken pot pie and chicken noodle soup meet in the middle. It’s an easy dinner that comes together in about 20 minutes.
Why This Pot Pie Pasta Recipe Works
- Comfort food without the wait. You get the creamy chicken pot pie flavor with tender egg noodles, and it’s ready in about 20 minutes.
- Shortcuts that actually make sense. Rotisserie chicken, frozen vegetables, and cream of chicken soup keep the prep incredibly simple without sacrificing that cozy, homemade flavor.
- Almost zero prep. No chopping vegetables or cooking chicken first. Most of the work is stirring everything together while the noodles cook.
This recipe came together on a night when I was seriously craving chicken pot pie. I pulled up my go-to recipe, started gathering everything, and quickly realized I wasn’t in the mood to deal with pie crust. A quick pantry search later, I spotted a bag of egg noodles and decided they could take its place.
It ended up being one of those accidental dinner wins my whole family fell in love with. This Chicken Pot Pie Pasta is the perfect combination of two comfort food classics: the creamy, savory filling of chicken pot pie with the tender egg noodles you expect from chicken noodle soup. It’s cozy, simple, and has quickly become one of our favorite easy dinners.
Jesseca’s Recipe Review
This was an instant hit with my family. It’s creamy without feeling too heavy, packed with classic pot pie flavor, and the egg noodles make it extra cozy. We’ve already added it to our regular dinner rotation.
Tip from Jesseca:
Stick with 6 ounces of egg noodles. I tested it with more, but they soak up too much of the sauce and leave the pasta dry. Six ounces keeps everything perfectly creamy.
Chicken Pot Pie Pasta Ingredients
A few smart shortcuts keep the prep quick while still giving you that classic comfort food flavor.
- Wide Egg Noodles: Six ounces is the sweet spot. They soak up some of the creamy sauce without leaving the finished pasta dry.
- Rotisserie Chicken: My favorite shortcut here. You’ll need about 1½ cups shredded. Leftover cooked chicken works just as well.
- Cream of Chicken Soup: The base of the sauce and an easy way to get that creamy chicken pot pie flavor without a long ingredient list.
- Chicken Broth: Thins the condensed soup into a creamy sauce that coats the noodles. You’ll need ¾ cup.
- Frozen Mixed Vegetables: No need to thaw them first! Add them straight from the freezer and let them cook right in the sauce.
- Seasonings: Dried thyme, onion powder, black pepper, and a little salt are all you need. Wait until the end to add salt since the chicken, soup, and broth already bring plenty of seasoning.
Recipe Variations
This recipe is pretty forgiving, which makes it perfect for using what you already have on hand.
- Use Leftover Turkey: Swap the chicken for shredded turkey. This is especially good after Thanksgiving when you’re looking for something completely different to do with leftovers.
- Change the Vegetables: Use your favorite frozen vegetable blend or keep it simple with peas and carrots. Corn, green beans, or even broccoli would work well here.
- Swap the Soup: Cream of celery is my first choice if you’re out of cream of chicken. Cream of mushroom works too, but it will give the finished dish a stronger mushroom flavor.
- Add More Pot Pie Flavor: Stir in a little poultry seasoning or extra thyme for a more traditional chicken pot pie flavor.
- Top It With Something Crunchy: If you’re missing the crust, serve it with warm biscuits or sprinkle crushed buttery crackers over the top just before serving.
- Make It Extra Creamy: Stir in a small splash of heavy cream at the end if you want a richer sauce. Just keep it small so you don’t thin out that cozy pot pie consistency.
The Secret To Keeping It Creamy
The biggest mistake you can make with chicken pot pie pasta is adding too many noodles. I tested this with a few different amounts, and 6 ounces of egg noodles is the sweet spot for this amount of sauce. It might not look like a lot when you measure them out, but once cooked, they bulk up quickly.
Stick with the 6 ounces and give the pasta a couple of minutes to rest after mixing. The sauce will thicken as it sits while still staying creamy enough to coat every noodle.
What to Serve with Chicken Pot Pie Pasta
This pasta already has chicken, vegetables, and noodles, so you really don’t need a side. But if you want to round out dinner, these are my favorite options:
- Biscuits or Dinner Rolls: The obvious choice if you’re missing that buttery pot pie crust. They’re also perfect for scooping up any extra sauce.
- Simple Green Salad: Something fresh and crisp is a nice contrast to the creamy pasta. Keep the dressing light and let the pasta be the star.
- Roasted Vegetables: Broccoli, green beans, or asparagus are easy options that won’t compete with the flavors in the pasta.
- Fresh Fruit: This is my go-to when I want the easiest possible side. Berries, sliced apples, grapes, or whatever is already in the fridge works perfectly.
Frequently Asked Questions
Absolutely. Any cooked, shredded or chopped chicken will work. This is a great way to use leftover baked or grilled chicken. Just make sure you have about 1½ cups.
Yes! Add the vegetables straight from the freezer. They’ll heat through while the sauce simmers, which saves you an extra prep step.
The most likely culprit is too many noodles. Stick with 6 ounces of dry egg noodles for the amount of sauce in this recipe. The noodles continue to absorb sauce as they sit, so using more can quickly make the pasta dry. Add a splash of milk. About 1/4 cup.
Definitely. Replace the chicken with an equal amount of cooked shredded turkey. It’s an easy way to turn Thanksgiving leftovers into a completely different dinner.
Storage and Reheating Instructions
- Refrigerator: Store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the egg noodles will continue to soak up some of the sauce as they sit.
- Reheating: Reheat individual portions in the microwave in 30-second intervals, stirring between each. Add a splash of chicken broth before reheating to loosen the sauce and bring back that creamy consistency.
- Stovetop: For larger portions, reheat over medium-low heat with a splash of chicken broth. Stir frequently until warmed through, adding a little more broth if needed.
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Chicken Pot Pie Pasta (Easy 20-Minute Dinner)
Ingredients
- 6 oz wide egg noodles
- 1½ cups shredded rotisserie chicken
- 1 (10.5 oz) can cream of chicken soup
- ¾ cup chicken broth
- 1⅔ cups frozen mixed vegetables
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt (to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. Drain and set aside.
- While the noodles cook, combine the shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, thyme, onion powder, and pepper in a large skillet over medium heat.
- Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender and the sauce is hot and slightly thickened.
- Add the cooked egg noodles and gently toss until everything is evenly coated in the creamy sauce.
- Taste and season with salt and additional pepper as needed.
- Let the pasta sit for 2 to 3 minutes before serving. The sauce will continue to thicken as it sits.
Notes
- Don’t use the entire bag of noodles. Six ounces gives you the best sauce-to-noodle ratio. More noodles can make the finished dish dry.
- There’s no need to thaw the frozen vegetables before adding them to the skillet.
- Leftover cooked chicken or turkey can be used in place of rotisserie chicken.
- Wait until the end to add salt. The soup, broth, and rotisserie chicken already contain quite a bit.
- Leftovers can be refrigerated in an airtight container for 3 to 4 days. Add a splash of chicken broth when reheating to loosen the sauce.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
