This Chicken Pot Pie Pasta is my answer to those nights when I want the warm, nostalgic flavors of a pot pie without the fuss of rolling pastry and baking. I discovered this combination years ago after a busy week when a rotisserie chicken, a handful of pantry staples and a box of egg noodles needed to become dinner—fast. The result is a rich, silky sauce studded with tender chicken, carrots, celery and sweet peas, all coating chewy egg noodles in a way that tastes like a pot pie in every bite.

I love it because it captures the texture contrast I crave: soft, fork-twining noodles against slightly crunchy diced carrots and celery, with the sauce thick enough to cling to every strand. This one-skillet approach saves time, cleanup and stress, and it travels beautifully to a potluck or family dinner. In my house it became an instant favorite—my partner calls it “pot pie without the fork fight,” and our kids ask for it on rainy nights. It’s quick, comforting and flexible enough to adapt to whatever you have in the fridge.

Ingredients

• 8 ounces egg noodles: Use a wide egg noodle for the best sauce cling. Barilla or store-brand wide egg noodles work well; if fresh egg noodles are available, they add extra silkiness.
• 2 tablespoons unsalted butter: Adds a buttery base for the vegetables and helps create a glossy sauce; use salted if that’s all you have but reduce added salt later.
• 2 tablespoons all-purpose flour: The thickening agent for the sauce; whisk into the vegetables to make a light roux. For gluten-free, substitute a 1-to-1 gluten-free flour blend.
• 1 medium onion, diced: Yellow onion provides a mild sweetness when softened; white or sweet onion also work but avoid raw-tasting varieties.
• 3 ribs celery, diced: Provides aromatic backbone and a pleasant crunch; trim fibrous ends and dice small for even cooking.
• 2 medium carrots, diced: Use firm carrots and dice to a similar size as the celery so they cook evenly; baby carrots can be chopped to match size.
• 3 cloves garlic, minced: Fresh garlic gives lift; add toward the end of the veggie sauté to avoid bitterness.
• 2 cups chicken broth: Use low-sodium broth for better salt control; a good-quality boxed broth or homemade stock deepens flavor.
• 3/4 cup heavy cream: Creates the creamy pot-pie sauce. Half-and-half will thin the sauce slightly but is an acceptable swap.
• 1/2 teaspoon dried thyme and 1/2 teaspoon paprika: Thyme brings classic pot-pie aromatics; paprika adds warmth and color. Use smoked paprika for a subtle smoky twist.
• 1 cup frozen peas: Thawed peas add sweetness and color; they cook quickly so stir them in at the end to keep them bright.
• 2 cups cooked chicken: Shredded or diced rotisserie chicken is ideal for speed and flavor; about one medium rotisserie bird or two cooked breasts.
• Parmesan cheese, chopped parsley, salt and pepper: Finishing touches—grated Parmesan at the table and fresh parsley brightens the rich sauce.

Instructions

Cook the noodles: Bring a large pot of salted water to a rolling boil and cook 8 ounces of egg noodles according to package instructions until al dente—usually 6 to 8 minutes. Drain and briefly toss with a drizzle of oil to prevent sticking, then set aside. Reserve 1/4 cup of the pasta cooking water; the starchy water helps adjust sauce consistency later. Sauté the aromatics: In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 diced medium onion, 3 diced celery ribs and 2 diced carrots. Cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30 to 60 seconds more until fragrant—avoid browning the garlic. Make the roux: Sprinkle 2 tablespoons all-purpose flour over the softened vegetables and stir continuously for about 1 minute to cook off the raw flour taste. This step thickens the sauce and gives it a smooth texture when liquids are added. Add liquids and simmer: Slowly whisk in 2 cups chicken broth and 3/4 cup heavy cream, scraping the bottom of the pan to dissolve any flour. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3 to 5 minutes. Stir in 1/2 teaspoon dried thyme and 1/2 teaspoon paprika for seasoning. Combine and finish: Fold in 1 cup thawed peas, 2 cups shredded cooked chicken and the cooked egg noodles. Toss gently to coat everything in the sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach a silky consistency. Taste and season with salt and black pepper as needed. Serve: Divide between bowls, sprinkle with grated Parmesan and chopped parsley if desired, and serve immediately while hot and creamy.

Storage Tips

Store cool leftovers in airtight containers in the refrigerator for 3 to 4 days. To freeze, portion into shallow freezer-safe containers and leave headspace for expansion; freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge if possible, then reheat gently on the stovetop over low heat, stirring frequently and adding a splash of chicken broth or cream to restore sauce creaminess. Avoid microwaving straight from frozen to prevent uneven heating.

Ingredient Substitutions

For a lighter sauce, substitute half-and-half for the heavy cream, though the sauce will be slightly thinner. Swap egg noodles for gluten-free pasta and use a gluten-free flour blend for the roux to make it gluten-free. To reduce dairy, replace butter with olive oil and use a plant-based cream alternative; keep in mind the flavor will be a touch different but still comforting. Leftover roast turkey or canned chicken can replace rotisserie chicken in a pinch.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness, or braised green beans for a warm side. Offer grated Parmesan and a wedge of lemon at the table for those who want brightness. For a cozy one-dish meal, serve with crusty bread to soak up any remaining sauce. Garnish with chopped parsley for color and a light herb note.

Cultural Background

Pot pie is a classic American comfort food with roots in European savory pies, where pastry encases meat and vegetables in a gravy. Transforming pot pie into a pasta dish keeps the comforting essence while taking inspiration from quick stovetop meals popular in modern home cooking. This adaptation reflects a trend toward deconstructed, time-saving variations of traditional dishes that maintain flavor while simplifying technique.

Meal Prep Tips

Make the sauce and chop vegetables a day ahead; store separately from the cooked noodles. Poach or shred a rotisserie chicken in advance to speed assembly. If preparing for lunches, portion into single-serve containers and pack a small ice pack for safe transport. Reheat on the stovetop to maintain texture and stir in a splash of broth if the sauce thickens.

This Chicken Pot Pie Pasta strikes a perfect balance between speed and comfort, offering a weeknight solution that feels special enough for guests. Give it a try the next rainy evening and make it your own by tweaking herbs, adding mushrooms or swapping in seasonal vegetables. It’s one of those dishes that improves with practice and personalization, and I hope it earns a permanent spot in your rotation.