If you’re anything like me, weeknights are a constant negotiation between “I want real food” and “I’m already exhausted.” Chicken pot pie sounds amazing… right up until you remember the pastry, the filling, the bake time, and the cleanup. That’s exactly why this Chicken Pot Pie Pasta exists — all the cozy flavor, none of the fuss.
I started making this on nights when everyone wanted comfort food but I refused to deal with multiple pans or a long ingredient list. It’s a true one-pot meal: chicken, veggies, noodles, and a creamy sauce that tastes like the inside of a classic pot pie. No canned soup, no complicated roux, and it’s on the table in about 40 minutes.
Beginner-friendly? Completely. You’ll sauté some chicken and vegetables, pour in broth and half and half, then simmer everything with egg noodles until the pasta is tender and the sauce thickens. The frozen peas and corn go in at the end so they stay bright and sweet, and if you want the “pie” effect, you can add an easy pie crust crunch on top.
If you’re nervous about cream sauces or cooking chicken just right, don’t stress — I’ll walk you through what everything should look like at each step. This Chicken Pot Pie Pasta is the perfect solution for those nights when you want something warm and homemade but absolutely do not have the time or energy for an actual pie.
Cozy Up with Homemade Chicken Pot Pie Pasta
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What You’ll Need to Begin
- 2 tbsp unsalted butter
- 1 lb chicken breasts, filleted and seasoned with salt and pepper
- 4 oz crimini mushrooms, sliced (optional but adds great flavor)
- 1/2 small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups half and half
- 2 tsp kosher sea salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 8 oz egg noodles (or another short pasta)
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 2 tbsp fresh parsley, roughly chopped
- Pie crust crumbles (optional, for topping)
The Method: A Step-by-Step Guide
- Set a large pot or Dutch oven over medium heat and add the butter. When it’s fully melted and just starting to foam, lay in the seasoned chicken breasts. Cook until golden on both sides and the internal temperature reaches 160°F (71°C), about 4–6 minutes per side depending on thickness.
- Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. This helps keep it juicy and easier to cut later.
- While the pot is still over medium heat, add the mushrooms (if using), onion, celery, and carrots. Sauté, stirring occasionally, until the vegetables soften and start to pick up a little color, about 5–7 minutes. Add the minced garlic and cook for another 30–60 seconds, just until fragrant so it doesn’t burn.
- Pour in the chicken broth and half and half. Use a whisk or wooden spoon to scrape up any browned bits from the bottom of the pot — this adds a lot of flavor and helps your sauce. Stir until everything is well combined.
- Cut the rested chicken into small, bite-size chunks and return it to the pot. Stir in the salt, black pepper, garlic powder, thyme, sage, cayenne, and paprika. Mix well so the seasoning is evenly distributed.
- Turn the heat up to medium-high and bring the mixture just to a gentle boil. As soon as it starts bubbling steadily, add the egg noodles and immediately reduce the heat to medium. Stir well so the pasta doesn’t clump or stick to the bottom.
- Simmer the pasta uncovered for about 10–15 minutes, stirring every couple of minutes so it cooks evenly. When the noodles are close to tender, stir in the corn, peas, and parsley.
- Continue cooking for another 6–8 minutes, or until the pasta is fully tender and the sauce has thickened to a creamy, spoon-coating consistency. It will thicken more as it cools, so don’t worry if it still looks a bit loose when you turn off the heat.
- Remove from the heat. Taste and adjust salt and pepper if needed. Serve the Chicken Pot Pie Pasta hot, topped with pie crust crumbles if you want that extra “pot pie” crunch.
Preventing Curdled Cream Sauce
A creamy, smooth sauce is what makes this Chicken Pot Pie Pasta feel like real comfort food, so it’s worth paying attention to a few details. First, once you add the half and half, avoid cranking the heat too high. Keep it at a gentle simmer, not a hard boil. High heat is the number one reason cream sauces separate or look grainy.
Next, stir regularly, especially after adding the pasta. The noodles like to sink and stick to the bottom, and if they scorch, you’ll end up with a burnt taste and uneven texture. If your sauce seems to be bubbling too aggressively, turn the heat down right away. It’s better to cook the noodles a few extra minutes than to overheat the dairy.
Finally, if you’re using very cold half and half straight from the fridge, you can reduce the risk of curdling by making sure your broth isn’t violently boiling when you pour it in. Add it while the pot is hot but not boiling hard, whisk well, then bring it up to a simmer. If the sauce ever looks too thick, you can loosen it with a splash of warm broth or water at the end.
Easy Pie Crust Crunch Topping
The pie crust topping is totally optional, but it’s what really sells the “pot pie” vibe without any extra stress. You don’t need a full, perfectly shaped crust here — just simple, crunchy pieces. The easiest route is using store-bought pie dough. Roll it out, cut or tear it into small strips or squares, and lay them on a lined baking sheet. Brush lightly with melted butter or a bit of oil and sprinkle with salt.
Bake at 400°F (200°C) for about 8–12 minutes, or until golden and crisp. Let the pieces cool slightly so they firm up, then crumble them over each bowl of Chicken Pot Pie Pasta right before serving. If you’re short on time, you can even bake the pie crust while the pasta simmers so everything finishes together.
If you’d rather keep it lighter, you can also use puff pastry cut into small squares, or even whole-grain pie dough for a bit more fiber. The key is getting a good crunch to contrast with the creamy pasta. Store any extra baked pieces in an airtight container at room temperature and re-crisp for a few minutes in the oven if they soften.
What People Usually Ask
Can I make this Chicken Pot Pie Pasta ahead of time for meal prep?
Yes, you can, but there are a few things to keep in mind so it reheats well. Because the noodles continue to absorb liquid as they sit, the pasta will thicken in the fridge. When reheating, add a splash of chicken broth or a bit of half and half to loosen the sauce. Warm gently over medium-low heat, stirring often. Avoid boiling during reheating so the cream doesn’t separate. This dish keeps well in the fridge for up to 3 days, but I wouldn’t recommend freezing because the dairy sauce can become grainy once thawed.
What kind of pasta works best if I don’t have egg noodles?
If you’re out of egg noodles, you still have plenty of options. Short shapes like rotini, fusilli, shells, or penne work really well because they catch the creamy sauce and small veggies. Just remember that different pastas have different cook times, so start checking for doneness a few minutes earlier than the package suggests, especially since they’re simmering in sauce, not just water. Avoid very large shapes or long thin pasta like spaghetti; they don’t give the same “pot pie” feel and can clump more easily in a one-pot recipe.
How can I reduce the sodium or make this feel a bit lighter?
To cut back on sodium, start with low-sodium chicken broth and reduce the added salt to 1 teaspoon at first. You can always add more at the end after tasting. For a lighter feel, you can swap part of the half and half for whole milk or use 1 cup half and half plus 1 cup unsweetened, plain cashew or oat milk. Just keep the heat gentle so it doesn’t split. You can also bulk it up with extra veggies like green beans or more carrots so each serving has more volume without a lot of extra calories.
Chicken Pot Pie Pasta
Equipment
- large pot
- cutting board
- knife
- Whisk or spoon
Ingredients
- 2 tbsp unsalted butter
- 1 lb chicken breasts filleted and seasoned with salt and pepper
- 4 oz crimini mushrooms sliced, optional
- 1/2 small yellow onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 cups half and half
- 2 tsp kosher sea salt
- 1 teaspoon ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 8 oz egg noodles or other pasta
- 1 cup frozen corn thawed
- 1 cup frozen peas thawed
- 2 tablespoons fresh parsley roughly chopped
- pie crust crumbles optional
Instructions
- Melt the butter in a large pot over medium heat. Add the seasoned chicken breasts and cook until both sides are nicely browned and an instant-read thermometer registers 160°F (71°C).
- Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes to retain juices.
- Using the same pot, add the mushrooms (if using), diced onion, celery, and carrots. Sauté until the vegetables soften, roughly 5–7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds to a minute.
- Pour in the chicken broth and the half-and-half, scraping the bottom of the pot to lift any browned bits. Increase heat to medium-high and bring the liquid to a gentle boil.
- Cut the rested chicken into bite-size pieces and return them to the pot. Add the salt, black pepper, garlic powder, dried thyme, ground sage, cayenne, and paprika, stirring to combine.
- Once the mixture is boiling, stir in the egg noodles. Reduce the heat to medium and simmer, stirring occasionally, until the pasta is mostly cooked—about 10–15 minutes depending on the pasta used.
- Add the thawed corn, peas, and chopped parsley, then continue cooking until the noodles are tender and the sauce has thickened, about 6–8 more minutes. Keep in mind the sauce will firm up as it cools.
- Remove the pot from the heat and serve immediately, topping portions with pie crust crumbles if desired for a pot-pie finish.
