Looking for an easy one-pot chicken dinner? This Chicken Pot Pie Pasta combines rotisserie chicken, hearty vegetables, and tender pasta in a creamy sauce for all the comforting flavors of chicken pot pie in just 35 minutes.
I’ve teamed up with Duda Farm Fresh Foods to share today’s recipe. I love to use their celery sticks for extra crunch and flavor. Bonus: they’re pre-washed making them perfect for easy meal prep.
I love chicken pot pie. It’s the ultimate comfort food and one of my favorite dinners once back-to-school season and those first hints of fall roll around. It’s cozy, comforting, and comes together in one pot in about 35 minutes.
Instead of fussing with a homemade pie crust, we’re swapping in pasta to satisfy that cozy, carb-filled craving while keeping dinner easy. Because if I’m being honest, I’m not quite ready to turn the oven on for casserole season just yet.
I’ve been making this recipe for friends and family for years, including a few picky eaters (looking at my nieces and nephew!). I usually make it with egg noodles or cavatappi pasta; both are delicious and soak up the creamy, flavorful sauce packed with chicken and veggies.
This one-pot chicken pot pie pasta is hearty enough to serve on its own, but if you’d like something fresh on the side, my Kale Caesar Salad or Italian Chopped Salad pair perfectly with this cozy weeknight dinner.
ingredients to make chicken pot pie noodles
This is a fast, one-pot dinner, so having everything prepped before you start cooking makes all the difference. Once you get going, it’s simply sauté, stir, simmer, and serve.
- Butter: used to sauté the vegetables and build a flavorful base.
- onion, celery, and carrots: the classic vegetable trio (mirepoix) that gives chicken pot pie its signature cozy flavor.
- Garlic: adds savory depth to the creamy sauce.
- All-purpose flour: thickens the broth into a creamy pot pie-style sauce. A 1:1 gluten-free flour works well, too.
- Chicken broth: the flavorful base of the sauce. I recommend low sodium, so you can control the seasoning later.
- Cream: Half and half makes the sauce rich and creamy without being overly heavy. Dairy-free half-and-half or unsweetened almond milk can also be used.
- Dried spices: Kosher salt, black pepper, garlic powder, dried thyme, ground sage, and paprika.
- Rotisserie chicken: great shortcut that keeps this dinner easy enough for busy weeknights. You can also use my whole chicken recipe to prep in advance or chopped chicken thighs. Leftover turkey would also be good here.
- Cavatappi pasta or egg noodles: either works well and cooks right in the pot, soaking up all the delicious flavor.
- Frozen peas : stirred in at the end for sweetness and color.
- Fresh parsley: adds brightness before serving – very optional.
- Biscuits (optional): perfect for serving alongside if you’re craving that classic chicken pot pie experience.
how to make chicken pot pie pasta
Making this recipe gluten-free
If using gluten-free pasta: cook it separately until al dente while the sauce simmers. Stir it in just before serving to prevent it from overcooking or breaking apart while still soaking up all that creamy chicken pot pie flavor.
a note about the sauce
As the pasta cooks, it’ll soak up a lot of the creamy sauce, and that’s exactly what you want! Since we thicken the broth with a little flour to mimic the filling of a classic chicken pot pie, you may find the sauce gets thicker than you’d like. If needed, simply stir in up to 1 cup additional chicken broth until it reaches your preferred consistency.
If you’ve made my One Pot Hamburger Helper, you’ll notice that recipe doesn’t need extra liquid at the end since the sauce isn’t thickened with flour like this one.
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge. Pasta may soften slightly after freezing.
How to Reheat
- Stovetop (best method): Reheat over medium-low heat, adding a splash of broth or milk to loosen the sauce as needed. This method gives the creamiest, most even results!
- Microwave: Heat in 30-second intervals, stirring in between, until warmed through. Add a splash of broth or milk if needed.
Chicken Pot Pie Pasta: Easy One Pot Dinner
Ingredients
- 2 tablespoons unsalted butter
- 1/2 small yellow onion, diced
- 3 ribs Dandy® Celery, diced
- 3 carrots, peeled and diced
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour - or 1×1 gluten-free flour
- 3 cups low-sodium chicken broth
- 2 cups half and half - or almond milk if dairy-free
- 2 teaspoons Kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- ½ teaspoon paprika
- 1 ½ cups rotisserie chicken, shredded
- 12- ounces cavatappi pasta - or egg noodles
- 1 cup frozen peas, thawed
- Parsley, chopped for garnish - very optional
- Biscuits, for serving (optional)
Instructions
- In a large pot over medium heat add the butter. Once melted add the onion, celery, and carrots. Cook until the veggies are soft and onions are translucent; 5-7 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
- Sprinkle in flour and sauté with veggies and garlic. Add chicken broth, half and half (cream), and dried spices. Stir to combine.
- Add the shredded chicken. Once the mixture begins to boil add pasta noodles and reduce heat to a simmer. Allow to cook uncovered (no lid) for 10-12 minutes, until pasta is al dente, and most of the liquid has been absorbed, stirring every few minutes.
- Remove from heat and fold in thawed peas, mixing until everything is fully combined. Garnish with the chopped parsley (optional). Serve and enjoy.
Notes
Nutrition
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