This Chicken Pot Pie Pasta is the kind of weeknight dinner that feels like a hug. I first put this together on a rainy Sunday when I had leftover rotisserie chicken, a few vegetables in the crisper, and a craving for something warm and familiar without the fuss of making a full pie. The idea was simple: take the elements that make chicken pot pie so beloved — tender chicken, sweet carrots and peas, savory aromatics, and a rich, creamy sauce — and marry them with egg noodles for a quick, satisfying skillet meal. It came together in under 30 minutes and immediately won over everyone at the table.

What makes this dish special is the balance of textures and flavors. The tender egg noodles hold the sauce beautifully, the vegetables provide gentle sweetness and snap, and the herbs and paprika add a cozy, homey depth. It’s deceptively easy: a short sauté, a quick roux to thicken the sauce, and a final toss to combine. Over the years this one-pan dinner became a staple in my household for nights when I wanted comfort without hours in the kitchen. Friends always ask for the recipe at potlucks because it travels and reheats well, and picky eaters somehow never complain about the peas.

Ingredients

• Egg noodles (8 ounces): Choose wide or medium egg noodles for the best texture; look for fresh refrigerated noodles if available for a silkier bite — dried works fine and is easy to store.
• Unsalted butter (2 tablespoons): Provides the base flavor for the soffritto and the roux; unsalted lets you control the seasoning. I like Plugrá or Land O'Lakes when I want a consistent, rich butter.
• All-purpose flour (2 tablespoons): Used to thicken the sauce. Measure by spooning into the cup and leveling off to avoid a gummy sauce.
• Onion (1 medium): Yellow onion brings sweet-savoury depth when sautéed; dice uniformly for even cooking.
• Celery (3 ribs): Adds aromatic crunch and classic pot pie character; slice thin so it softens quickly.
• Carrots (2 medium): Dice small for tender pieces that meld with the noodles; baby carrots minced are a convenient shortcut.
• Garlic (3 cloves): Mince finely and add near the end of the sauté for brightness without bitterness.
• Chicken broth (2 cups): Low-sodium is preferred so you can season at the end; use rotisserie drippings whisked into water for extra depth.
• Heavy cream (3/4 cup): Creates a luscious sauce; for a lighter version, substitute half-and-half but expect a thinner sauce.
• Dried thyme (1/2 teaspoon) and paprika (1/2 teaspoon): Thyme gives that pot pie herbiness while paprika adds warmth and mild color.
• Peas (1 cup): Frozen peas are convenient and sweet; stir them in at the end so they stay bright and tender.
• Cooked chicken (2 cups): Rotisserie chicken is my go-to for speed and flavor; chop into bite-sized pieces so every forkful has protein.
• Parmesan and parsley (optional): Freshly grated Parmesan and chopped parsley add finishing notes that lift the finished dish.
• Salt and pepper: Season to taste at the end; always taste the sauce before finishing to avoid over-salting.

Instructions

Cook the noodles: Bring a large pot of salted water to a boil and cook 8 ounces of egg noodles according to package directions until al dente, usually 6–8 minutes. Drain in a colander and set aside; toss quickly with a little oil to prevent clumping if not combining immediately. Sauté the aromatics: In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 diced medium onion, 3 ribs diced celery, and 2 diced medium carrots. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes. Add 3 minced garlic cloves and cook for 30–60 seconds until fragrant but not browned. Make the roux: Sprinkle 2 tablespoons all-purpose flour over the softened vegetables and stir continuously for 1 minute to cook the raw flour taste and create a roux. The flour will absorb the butter and begin to bubble; this is the thickening base for the sauce. Add liquids and seasonings: Slowly whisk in 2 cups chicken broth followed by 3/4 cup heavy cream. Bring to a gentle simmer and let the sauce thicken, stirring occasionally, about 3–5 minutes. Add 1/2 teaspoon dried thyme and 1/2 teaspoon paprika; adjust heat to keep a low simmer so the cream doesn’t scorch. Finish and combine: Stir in 1 cup frozen peas, 2 cups chopped cooked chicken, and the cooked egg noodles. Toss gently to coat everything in the sauce and heat through, 2–3 minutes. Taste and season with salt and pepper as needed. Serve immediately with grated Parmesan and chopped parsley if desired.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3–4 days. For freezing, portion into meal-sized containers and freeze for up to 3 months; when freezing, leave a little headspace for expansion and label with the date. To reheat from frozen, thaw overnight in the refrigerator and rewarm gently on the stovetop over low heat with a splash of chicken broth to bring back silkiness. Avoid high heat which can break the cream and dry out the noodles. For single servings, a microwave-safe container reheats in 60–90 second intervals, stirring between each burst for even temperature.

Ingredient Substitutions

If you need a lighter version, substitute half-and-half for the heavy cream or use a blend of whole milk plus a tablespoon of butter to mimic richness. To make it gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free egg noodles or rice noodles; note that the sauce may take a little longer to thicken. For a dairy-free option, use a vegan butter and full-fat coconut milk or a commercial unsweetened creamer, and choose dairy-free Parmesan alternatives. Swap chicken for diced turkey or cooked tofu for a vegetarian take, keeping in mind texture differences.

Serving Suggestions

Serve hot with a light green salad dressed in a lemon vinaigrette to cut through the richness, or alongside roasted Brussels sprouts for added texture. For a cozy presentation, dish into individual shallow bowls and finish with a generous grating of Parmesan and a scatter of chopped parsley for color. Crushed buttery crackers or a small piece of toasted baguette add crunch; for a heartier meal, pair with a glass of lightly oaked Chardonnay or a crisp amber ale.

Cultural Background

This hybrid dish borrows from classic American chicken pot pie traditions: a buttery mirepoix of onion, celery, and carrot, combined with a creamy, herb-scented sauce. Pot pie itself evolved from British meat pies and became an American comfort-food staple through simple, home-cooked adaptations. Transforming it into a pasta skillet reflects a contemporary approach to comfort food — preserving the beloved flavors while making the method quicker and more accessible for modern kitchens.

Seasonal Adaptations

In spring and summer, add fresh peas and a handful of young spinach leaves at the end for brightness. In autumn, swap the peas for roasted Brussels sprouts or add a few diced parsnips with the carrots for an earthier profile. During colder months, fold in roasted chestnuts or swap thyme for a pinch of rosemary for a deeper, woodsy note. For holiday leftovers, use shredded turkey and toss in a handful of dried cranberries for sweet contrast.

Meal Prep Tips

To prep ahead, cook and cool the chicken and vegetables, and store separately from the noodles. Make the sauce base and refrigerate; on the day you plan to serve, cook noodles fresh and combine everything in a skillet to reheat for 5–7 minutes. This keeps the noodles from becoming gummy and preserves texture. Use shallow, airtight containers for even cooling and to speed reheating. Label containers with the day made and use within four days for best quality.

There’s a warm simplicity to this Chicken Pot Pie Pasta that keeps it in my weekly rotation: efficient, adaptable, and endlessly comforting. It’s the kind of meal that invites conversation and seconds, and I hope it becomes a reliable favorite in your home too.