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Classic Chicken Pot Pie Pasta

A comforting and creamy pasta dish that combines the flavors of traditional chicken pot pie without the hassle of crust preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz egg noodles Wide egg noodles work best, but penne or rotini are great too.
  • 1 tbsp salt For the pasta water.
For the Chicken Pot Pie Sauce
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 3/4 cup)
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2.5 cups cooked chicken, shredded or chopped (rotisserie works perfectly)
  • 1 cup frozen peas, thawed
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
Optional Toppings
  • Fresh parsley, chopped
  • Crispy fried onions or crushed butter crackers for crunch
  • Shredded Parmesan cheese

Method
 

Cook the Pasta
  1. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
  2. Cook your egg noodles or pasta according to the package directions until just al dente.
  3. Do not overcook the pasta; pull it about a minute earlier than the package says, drain it, and toss with a tiny drizzle of olive oil.
  4. Set aside.
Sauté the Vegetables
  1. Melt the butter in a large skillet over medium heat.
  2. Add the diced onion, carrots, and celery, cooking for about 7–8 minutes until softened.
  3. Add the minced garlic and cook for another 60 seconds.
Build the Roux
  1. Sprinkle the flour over the softened vegetables and stir immediately.
  2. Cook this mixture for about 2 minutes, stirring constantly.
Add the Broth Gradually
  1. Pour in the chicken broth slowly, about 1/2 cup at a time, stirring vigorously after each addition.
  2. Bring the mixture to a gentle simmer over medium heat.
Add the Milk and Cream
  1. Reduce the heat to medium-low and pour in the whole milk and heavy cream.
  2. Add the dried thyme, dried sage, onion powder, and garlic powder.
Add the Chicken and Peas
  1. Add the shredded cooked chicken to the sauce and let it warm through.
  2. Add the thawed frozen peas and stir them in.
Combine Pasta and Sauce
  1. Add the drained pasta directly to the sauce in the skillet.
  2. Toss everything together gently but thoroughly.
Taste, Adjust, and Serve
  1. Give the finished dish a final taste and adjust seasoning as needed.
  2. Serve immediately while hot and creamy.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan with a splash of chicken broth or milk to loosen the sauce.