Creamy Chicken Pot Pie–Style Pasta

I’m always looking for cozy, comforting meals that don’t take all evening to make, and this Chicken Pot Pie Pasta is a perfect solution. It brings all the creamy, savory flavors of classic pot pie into a quick, one-pan dish—ready in about 35 minutes, no crust needed.

The key is egg noodles. They soak up the rich, velvety sauce and give you that same satisfying bite you’d expect from a traditional pot pie. Using pre-cooked chicken keeps things simple, making it ideal for busy weeknights.

Chicken Pot Pie Pasta

Ingredients
Egg noodles – 12 oz
Butter – 2 tbsp
Yellow onion – 1 large, diced
Garlic – 3 cloves, minced
Frozen mixed vegetables – 1½ cups, thawed
Dried thyme – 1 tsp
All-purpose flour – 2 tbsp
Chicken broth – 1 cup
Heavy cream – 1 cup
Cooked chicken breast – 2 cups, shredded
Salt & pepper – to taste
Fresh parsley (optional) – 2 tbsp, chopped

Instructions

Cook the Pasta
Boil the egg noodles according to package directions until al dente. Drain and set aside.

Prepare the Base
In a large skillet, melt the butter over medium heat. Add the onion, garlic, and mixed vegetables. Season with thyme, salt, and pepper, and cook until the onions are soft, about 5 minutes.

Make the Sauce
Sprinkle the flour over the vegetables and stir well. Pour in the chicken broth and heavy cream, stirring until smooth. Let it simmer for about 5 minutes, or until the sauce thickens.

Combine Everything
Add the cooked noodles and shredded chicken to the skillet. Stir until everything is evenly coated in the creamy sauce. Taste and adjust seasoning as needed.

Finish and Serve
Top with fresh parsley if desired and serve warm.

Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce.

Variations
Use half-and-half instead of heavy cream for a lighter version.
Swap in chicken thighs for richer flavor.
Add extra vegetables like broccoli or peas.
For a little heat, sprinkle in red pepper flakes or a pinch of cayenne.