Easy One-Pot Chicken Pot Pie Pasta: Your New 30-Minute Weeknight Favorite
Craving the comforting flavors of classic chicken pot pie but short on time? This easy, one-pot chicken pot pie pasta recipe is your ultimate solution! In just 30 minutes, you can transform simple ingredients like tender chicken, colorful vegetables, and hearty egg noodles into a rich, creamy, and incredibly satisfying meal. It’s all the warmth and flavor you love, reimagined for busy weeknights, and made right in a single pot for effortless cleanup.
Why This One-Pot Chicken Pot Pie Pasta Recipe is a Must-Try
This chicken pot pie pasta isn’t just another dinner recipe; it’s a clever twist on a beloved classic that delivers maximum flavor with minimal effort. We’ve taken the comforting essence of traditional chicken pot pie – the tender chicken, vibrant vegetables, and rich, savory sauce – and paired it with satisfying egg noodles instead of a crust. The result is a hearty, wholesome meal that comes together in roughly 30 minutes, all in a single pot. This means less time cooking, less time cleaning, and more time enjoying a delicious, homemade dinner with your family.
The beauty of this recipe lies in its simplicity and efficiency. By swapping out the pastry crust for robust egg noodles, we eliminate the need for baking, drastically cutting down the preparation and cook time. The noodles absorb the creamy sauce beautifully, ensuring every forkful is packed with flavor. This isn’t just a quick meal; it’s a thoughtful reinterpretation that truly works for modern lifestyles. It’s perfect for those busy evenings when you want something homemade and comforting but don’t have hours to spend in the kitchen. Plus, it’s a fantastic way to utilize leftover chicken, making it both economical and convenient.
Our love for chicken pot pie runs deep, which is why we’ve explored various delightful variations. From the soul-warming chicken pot pie soup to the easy-to-assemble chicken pot pie casserole, we’re always finding new ways to enjoy these timeless flavors. This pasta version stands out for its incredible speed and one-pot convenience, proving that classic comfort can be achieved with simple ingredients that harmonize perfectly, no matter the format.
Key Ingredients for Your Creamy Chicken Pot Pie Pasta
Gathering your ingredients is the first step to creating this delectable one-pot meal. You’ll find a complete list with exact measurements and detailed instructions in the printable recipe card at the very end of this post. However, let’s take a moment to highlight the star components that make this dish so special and discuss some helpful substitution ideas.
Ingredient Spotlight: Tips for Perfect Pot Pie Pasta
Understanding your ingredients can elevate your cooking experience. Here’s a closer look at the key components and how you can adapt them to your pantry and preferences:
- CHICKEN: The beauty of this recipe is its flexibility with chicken. Leftover cooked chicken breast is absolutely ideal for a super fast prep, as it’s already tender and ready to be incorporated. Shredded rotisserie chicken is another fantastic time-saver, offering juicy, flavorful meat without any cooking effort on your part. If you’re starting with raw chicken breast, approximately 1 lb of raw chicken will yield about 4 cups of cubed cooked chicken. You can cook it by poaching, baking, or pan-frying before cubing. For an even richer flavor and texture, consider using cooked chicken thighs, which tend to be moister.
- PASTA: Our go-to choice for this recipe is medium-wide egg noodles. Their thick, hearty texture provides a wonderful, comforting bite that mimics the satisfying feel of a traditional pot pie crust, soaking up the creamy sauce beautifully. However, don’t limit yourself! Other pasta shapes can also work well. Penne, rotini, or even large macaroni can be good alternatives. The key is to ensure the pasta is undercooked in the initial step, as it will continue to cook and absorb flavor in the creamy sauce, preventing it from becoming mushy.
- SAUCE: The foundation of our luscious sauce is chicken stock. We recommend using chicken stock over broth because it typically has a deeper, more concentrated flavor, which contributes significantly to the richness of the final dish. However, if chicken broth is all you have, it will certainly work just fine. For an even more complex and gourmet flavor profile, consider replacing ½ cup of the chicken stock with ½ cup of dry white wine (like Chardonnay or Sauvignon Blanc). This adds a subtle tang and enhances the overall depth of the sauce. The heavy whipping cream is crucial for that signature velvety, decadent texture that makes pot pie so comforting.
- VEGETABLES: While our recipe calls for frozen peas and carrots for convenience, feel free to customize your veggie blend. Freshly diced carrots and peas can be used, just ensure they are cooked until tender. Other delicious additions include diced potatoes (cook them longer with the celery), corn, green beans, or even a handful of fresh spinach stirred in at the end until wilted.
- SEASONING: Dried thyme is a classic herb for pot pie, lending an earthy, aromatic note. Don’t hesitate to adjust the salt and black pepper to your personal taste. A pinch of nutmeg can also add a subtle warmth and enhance the creamy flavors of the sauce.
Step-by-Step: Crafting Your Delicious One-Pot Chicken Pot Pie Pasta
These step-by-step photos and instructions are here to help you visualize how to make this recipe perfectly. For a printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Pasta: In a large pot or Dutch oven, bring 8 cups of water to a rolling boil. Add your egg noodles and cook them for exactly 2 minutes. This brief cooking time is crucial; the pasta must remain quite firm and undercooked at this stage, as it will finish cooking in the creamy sauce later. Overcooked pasta will become mushy.
- Strain and Reserve: Carefully strain the partially cooked pasta and set it aside. Do not rinse the pasta, as the starchy water clinging to it can help thicken your sauce slightly.
- Sauté Aromatics: Wipe the same pot dry – this saves on dishes! Place it over medium-high heat and add the unsalted butter. Once the butter is melted and shimmering, add the chopped onions. Sauté, stirring occasionally, until the onions become translucent and soft, but avoid browning them, which can alter the flavor.
- Infuse Flavor: Add the diced celery, minced garlic, and dried thyme to the pot. Continue stirring and cooking for about 1-2 minutes until the mixture becomes wonderfully fragrant, releasing the aromatic oils of the garlic and thyme. Season with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Adjust these amounts later to taste.
- Create a Roux Base: Sprinkle the all-purpose flour evenly over the onion and celery mixture. Stir continuously for 1 minute, allowing the flour to cook out its raw taste and combine with the butter and vegetables, forming a thick, lightly toasted mixture. This creates the essential roux that will thicken your sauce.
- Build the Creamy Sauce: Slowly pour in ½ cup of the chicken stock, stirring vigorously to prevent lumps as the flour absorbs the liquid. Stir until a wet, thick paste forms. Then, gradually add the remaining 4 ½ cups of chicken stock, continuing to stir until the sauce is smooth and combined. For an extra boost of chicken flavor, stir in the 4 teaspoons of ‘Better Than Bouillon.’
- Simmer to Perfection: Bring the sauce mixture to a gentle boil, then reduce the heat to a simmer and cook for 5 minutes. This allows the celery to soften further and the flavors to meld beautifully. Taste the sauce and adjust the seasoning with more salt and pepper as needed.
- Add Cream and Veggies: Stir in the heavy whipping cream, giving the sauce its characteristic richness and velvety texture. Then, add the frozen peas and carrots. These will quickly warm through and soften in the hot sauce.
- Combine and Thicken: Gently fold in the cubed cooked chicken and your reserved, partially cooked pasta. Stir carefully to ensure all the pasta and chicken are thoroughly coated in the luxurious sauce. Allow the mixture to simmer over low heat for another 5 minutes. During this time, the pasta will absorb more of the sauce, becoming perfectly al dente, and the sauce will thicken slightly to a perfect, creamy consistency.
- Final Touch & Serve: Before serving, sprinkle a generous amount of fresh minced parsley over the top for a burst of color and fresh herb flavor. Taste once more and add any final adjustments of salt and pepper if desired. Serve hot and enjoy your homemade, comforting one-pot chicken pot pie pasta!
Frequently Asked Questions & Expert Tips for Success
Even simple recipes can benefit from a few pointers. Here are some common questions and expert advice to ensure your chicken pot pie pasta turns out perfectly every time:
To maintain freshness and flavor, store any leftover chicken pot pie pasta in an airtight container. Keep it in the refrigerator for up to 3-4 days. When reheating, you might need to add a splash of chicken stock or milk to loosen the sauce, as pasta tends to absorb liquids as it sits.
While technically possible, we generally do not recommend freezing this dish. The primary reason is that egg noodles, after being frozen and then reheated, tend to lose their ideal texture and structure. They can become quite mushy and not as enjoyable. If you absolutely must freeze it, consider freezing just the sauce and chicken mixture (without the pasta) and cooking fresh pasta when you’re ready to serve.
It’s common for sauces to thicken as they cook or cool. If you find your chicken pot pie pasta sauce is too thick for your liking, don’t worry! Simply thin it out by stirring in a little extra chicken stock (you can use the additional 1 cup mentioned in the ingredients) or even some milk or cream, a tablespoon at a time, until it reaches your desired consistency. Warm it gently while stirring to combine.
Absolutely! To make a delicious vegetarian pot pie pasta, simply omit the chicken and use vegetable stock instead of chicken stock. You can replace the chicken with extra vegetables like sliced mushrooms, diced potatoes, or even canned chickpeas for added protein. Sauté the mushrooms with the onions and celery, and add potatoes at the same time to ensure they cook through.
A 5.5-quart Dutch oven or any other large, heavy-bottomed pot with a lid is ideal for this one-pot recipe. A heavy bottom helps distribute heat evenly and prevents sticking, while a large capacity ensures enough room for all the ingredients to cook comfortably without overcrowding.
Expert Tips for a Flawless Dish:
- Undercook the Pasta: This is paramount! Cooking the egg noodles for only 2 minutes initially ensures they have enough structure to hold up to the final simmer in the creamy sauce without becoming gummy or falling apart.
- Don’t Rush the Roux: When adding the flour to the sautéed vegetables, take a moment to stir it well and let it cook for about a minute. This step removes the raw flour taste and ensures a smooth, lump-free sauce.
- Taste as You Go: Seasoning is key to any great dish. Taste the sauce after simmering and again after adding the chicken and pasta. Adjust salt and pepper as needed. A pinch of fresh parsley at the end brightens up the flavors.
- Quality Stock Matters: Using a good quality chicken stock (or “Better Than Bouillon” for enhanced flavor) can make a significant difference in the depth of your sauce.
- Customizable Veggies: While peas and carrots are classic, feel free to add other quick-cooking vegetables you enjoy, such as corn, chopped green beans, or even a handful of fresh spinach wilting into the hot sauce just before serving.
Perfect Pairings for Your Chicken Pot Pie Pasta
This creamy one-pot chicken pot pie pasta is truly a complete and satisfying meal on its own, packed with protein, carbohydrates, and colorful vegetables. The rich sauce and hearty egg noodles make it incredibly filling. However, if you’re looking to elevate your dining experience or simply add a little something extra, here are a few serving suggestions:
- Crispy Bread: A side of warm, crusty garlic bread or fluffy biscuits is perfect for soaking up every last drop of the delicious creamy sauce.
- Light Salad: To balance the richness of the pasta, a simple, fresh green salad with a vinaigrette dressing can add a refreshing counterpoint. Think mixed greens, cherry tomatoes, and a light lemon dressing.
- Roasted Vegetables: While the dish already has vegetables, a side of roasted broccoli, asparagus, or Brussels sprouts can add more texture and nutrition.
- Wine Pairing: For adult diners, a crisp, unoaked Chardonnay or a light-bodied Pinot Grigio would complement the creamy chicken flavors beautifully.
No matter how you choose to serve it, this chicken pot pie pasta promises a comforting, flavorful, and incredibly easy meal that will become a regular in your weeknight rotation. Enjoy every delicious, creamy spoonful!
Discover More Comforting One-Pot Meals & Chicken Dishes
If you loved the ease and flavor of this one-pot wonder, you’ll be thrilled to explore more of our recipes that deliver on comfort and convenience. Here are a few more related dishes that we know you’ll enjoy:
- Hearty Chicken Pot Pie Casserole
- Quick & Easy Instant Pot Chicken Pot Pie
- Flavorful One Pot Sloppy Joe Pasta
- Creamy Chicken Bacon Ranch Pasta
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Chicken Pot Pie Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 8 cups cold water
- 16 ounces egg noodles medium-wide
- 2 Tablespoons unsalted butter
- ½ cups chopped onion
- 2 stalks celery diced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- Kosher salt to taste
- ground black pepper to taste
- ¼ cup all purpose flour
- 5 cups chicken stock divided. + 1 cup for thinning the sauce if needed
- 4 teaspoons Better than Bouillon chicken flavor
- ½ cup heavy whipping cream
- 8 ounces frozen peas and carrots
- 4 cups cooked chicken breast cut into ¾-inch cubes
- ¼ cup fresh minced parsley
Equipment You’ll Need
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5.5 qt dutch oven or other large, heavy-bottomed pot
Before You Begin
- If you plan on cooking the chicken breast from scratch and not using leftovers, remember that approximately 1 lb of raw chicken breast will yield about 4 cups of cubed cooked chicken. Cook it thoroughly before dicing.
- For the most flavorful sauce, chicken stock is preferred over chicken broth due to its richer, more concentrated taste. However, feel free to use chicken broth if that’s what you have on hand – the dish will still be delicious! For an extra layer of depth, you can replace ½ cup of the chicken stock with ½ cup of dry white wine.
- **Crucial Pasta Tip:** It is absolutely essential that the pasta is significantly undercooked (al dente) after its initial 2-minute boil. It should still be quite firm. The egg noodles will continue to cook and absorb the flavorful sauce in the later steps. If you cook the pasta according to package directions initially, it will become too soft and mushy in the finished dish, losing its desired texture and breaking apart.
- Should your sauce become too thick during cooking or after resting, easily adjust its consistency by stirring in some of the reserved chicken stock (or a splash of milk/cream) until it reaches your preferred texture.
- Consider using fresh herbs like parsley or chives for garnishing. They add a bright, fresh flavor and a pop of color to the finished dish.
Instructions
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In a large, heavy-bottomed pot (like a Dutch oven), bring 8 cups of water to a vigorous boil. Add the egg noodles and cook for precisely 2 minutes – no longer! They should be very firm.
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Immediately strain the pasta and set it aside in a colander. Do not rinse.
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Using the same pot, wipe it dry with a paper towel. Place it over medium-high heat, add the unsalted butter, and once melted, add the chopped onions. Sauté until they are translucent and softened, about 3-5 minutes, ensuring they don’t brown.
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Stir in the diced celery, minced garlic, and dried thyme. Continue cooking and stirring for another 1-2 minutes until the garlic is fragrant. Season with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper.
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Sprinkle the all-purpose flour over the vegetable mixture in the pot. Stir well to combine, cooking for 1 minute to create a roux that will thicken the sauce.
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Slowly whisk in ½ cup of chicken stock, stirring continuously until the mixture forms a thick, wet paste. Then, gradually add the remaining 4 ½ cups of chicken stock along with the ‘Better Than Bouillon,’ whisking until completely smooth.
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Bring the entire mixture to a boil, then reduce the heat and let it simmer for 5 minutes, or until the celery is tender-crisp. Taste and season with more salt and pepper as desired.
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Stir in the heavy whipping cream and the frozen peas and carrots. Heat through for 1-2 minutes until vegetables are warm.
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Add the cubed cooked chicken and the partially cooked pasta to the pot. Stir gently to ensure everything is thoroughly coated in the creamy sauce. Allow the mixture to simmer on low heat for another 5 minutes, letting the pasta finish cooking and the sauce thicken to a perfect consistency.
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Garnish with fresh chopped parsley just before serving. Taste one last time and add any additional salt or pepper if desired. Serve hot and enjoy!
Expert Tips & FAQs
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or stock if the sauce has thickened too much.
- We do not recommend freezing this dish, as reheating causes the egg noodles to lose their shape and structure, becoming mushy.
- If your sauce is too thick, you can thin it out with the remaining chicken stock (or a little milk/cream) until it reaches your desired consistency. Add gradually while stirring.
- For an even deeper flavor profile, consider adding a pinch of dried sage or a bay leaf to the sauce as it simmers. Remember to remove the bay leaf before serving.
- Don’t be afraid to adjust the vegetables! Freshly diced potatoes, mushrooms, or green beans can be wonderful additions. Just ensure any firmer vegetables like potatoes are cooked longer with the celery to become tender.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.