Chicken Pot Pie Pasta (2024)

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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!

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!

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!

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!

Other easy weeknight winner dinners!

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

lemon pepper chicken thighs
easy cashew chicken
chicken and broccoli pasta bake