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This creamy, comforting chicken pot pie pasta has all the flavors you love from your favorite chicken pot pie, but without the pie crust! It’s a simple weeknight dinner and a great use of leftover chicken.

I don’t know about you, but I pretty much always have leftover chicken around the house. A few times a month I buy the Costco rotisserie chickens, and if we don’t devour the warm chicken right then and there, we love using the meat for tacos, sandwiches, wraps, enchiladas and casseroles! I seriously never run out of ideas for leftover cooked chicken.

My kids are huge fans of chicken pot pie too! It’s actually one of the few meals they’ll all happily eat with no complaints (and even ask for seconds)! Sometimes I’ll make my own chicken pot pie with leftover chicken meat, and sometimes I’ll buy one. This chicken pot pie pasta is a great way to get all of the same flavors my kids love but without the hassle of a crust!

Plus, everyone loves pasta, so that makes this dish even more acceptable for my picky little eaters!

chicken pot pie pasta

What do you need to make this chicken pot pie pasta?

This dish is so simple! You’ll need the following ingredients:

  • short-cut noodles, whatever shape you prefer
  • unsalted butter
  • yellow onion, diced
  • minced garlic
  • fresh thyme
  • diced carrots
  • frozen peas
  • all-purpose flour
  • chicken broth
  • heavy cream
  • leftover cooked chicken, diced
  • salt and pepper

If you don’t have any leftover cooked chicken, you can also use fresh chicken and cook it in the same pan before preparing the rest of the ingredients.

How do you make this noodle dish?

1. Start the dish by boiling a pot of salted water to cook the pasta in. Once boiling, add the noodles and cook until the noodles are al dente, about 7-8 minutes. While draining the noodles, keep 1/4 cup of the pasta water in case you need it to thin out the sauce.

2. Meanwhile, in a large skillet, melt the butter and then add the diced onion, cooking it until softened, about 4-5 minutes. Add in the diced carrots and frozen peas, and cook for an additional 5-6 minutes or until the carrots are fork tender. Next, add the garlic, fresh thyme, salt and pepper and cook for another minute.

3. With the heat on low, sprinkle in the flour, salt and pepper. Stir to combine, then slowly add in the broth and cream. Bring the skillet to a gentle boil, then turn the heat down to a simmer and allow the mixture to thicken. Next, add in the diced chicken and stir to combine.

4. Add the cooked noodles and stir to combine. If you find the pasta is too thick, add in a splash of the reserved pasta water and then continue to stir. Top with extra pepper and enjoy!

chicken pot pie pasta

Do you have to use heavy cream in this recipe?

While I highly recommend using heavy cream (33% milk fat or higher) in this recipe, you could also get away with using full fat milk or half and half cream instead. The result won’t be as thick and creamy but it’ll still be delicious!

I have not tried a non-dairy version of this recipe, but I don’t think a non-dairy alternative would provide the results you’re looking for!

Can you use leftover turkey for this pot pie pasta?

Absolutely! Leftover roasted turkey would be delicious too, just ensure you follow the recipe exactly the same otherwise. This would be a great recipe to have on hand after a big holiday meal!

chicken pot pie pasta

Is this a freezer friendly meal?

This dish is perfect as a freezer meal. You can cook everything as directed, but then once combined, let it completely cool down to room temperature before storing it and freezing it, up to 2 months. I would suggest storing it in a reusable casserole dish or baking pan that can just be placed right into the oven!

The meal will keep in the freezer for up to 2 months. This is also a good meal to give to a new parent! They can keep it in the freezer until they’re ready to enjoy it.

Other easy weeknight winner dinners!

Enjoy some of these other 30 minute meals – they’ve all become easy favorites for us!

chicken pot pie
chicken pot pie

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chicken pot pie pasta

Chicken Pot Pie Pasta


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5 from 1 review

  • Author: Katherine | Love In My Oven
  • Total Time: 30 minutes
  • Yield: 56 servings 1x

Description

This creamy, comforting chicken pot pie pasta has all the flavors you love from your favorite chicken pot pie, but without the pie crust! It’s a simple weeknight dinner and a great use of leftover chicken. 


Ingredients

Scale
  • 8 oz short-cut pasta (such as penne)
  • 2 tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 1 cup carrots, diced small
  • 1 cup frozen peas
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme*
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth/stock
  • 1 cup heavy cream
  • 2 cup leftover roasted chicken, diced**

Instructions

  1. Bring a large pot of salted water to a boil over high heat on the stove. Once boiling, add the pasta and cook until the noodles are al dente, about 7-8 minutes. Drain the noodles, reserving about 1/4 cup fo the pasta water for later. Set the pasta aside.
  2. In a large skillet, melt the butter and then add the diced onion, cooking it until softened, about 4-5 minutes. Add in the diced carrots and frozen peas, and cook for an additional 5-6 minutes or until the carrots are fork tender. Next, add the garlic, fresh thyme, salt and pepper and cook for another minute.
  3. With the heat on low, sprinkle in the flour, salt and pepper. Stir to combine, then slowly add in the broth and cream. Bring the mixture to a gentle boil, then turn the heat down to a simmer and allow the mixture to thicken. Next, add in the diced chicken and stir to combine.
  4. Add the cooked noodles and stir to combine. If you find the pasta is too thick, add in a splash of the reserved pasta water and then continue to stir. Top with extra pepper and enjoy!

Leftovers can be stored in an airtight container, in the fridge, for 2-3 days. It can also be stored in the freezer for up to 2 months. Thaw overnight and reheat in the oven or heat straight from frozen.

Notes

  1. You can substitute the fresh thyme for 1/2 tsp dried thyme
  2. Use leftover roasted turkey in exactly the same way
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american
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Chicken Pot Pie PastaChicken Pot Pie Pasta

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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2 Comments

  1. This will come really handy with Christmas around the corner definitely there are a lot of roast chicken and turkey leftovers, this recipe can recycle that into something really delicious.