Creamy chicken pot pie filling meets pasta night, and it just works. You get tender chicken, soft carrots and peas, that cozy savory sauce, and a buttery topping that gives you that “pot pie” feeling without rolling out a thing.
This is the kind of dinner that keeps everyone hovering around the stove. It smells like thyme and warm butter. The sauce turns silky and clings to every noodle. And when you scoop it into bowls, you get a little bit of everything in every bite.
It’s also a weeknight-friendly win. You can use rotisserie chicken. Frozen veggies are welcome here. And if you want a make-ahead casserole you can pop in the oven later, this one’s built for it.
YOU WILL LOVE THIS CHICKEN POT PIE PASTA
COMFORT FOOD, BUT FASTER: All the flavors you want from a classic pot pie, without the pie crust fuss.
ONE BIG PAN FEELING: Chicken, veggies, pasta, creamy sauce, and a crisp topping all in one dish. Dinner feels complete.
FAMILY-FRIENDLY FLAVOR: Mild herbs, creamy sauce, and familiar veggies make this a safe pick for picky eaters.
GREAT FOR LEFTOVERS: The sauce stays rich, and it reheats like a dream with a small splash of broth or milk.
I love how this recipe hits that cozy spot. The sauce is thick enough to feel like pot pie filling, but still creamy enough to coat pasta the right way. And that buttery crumb topping on top. That’s the move.
CHICKEN POT PIE PASTA RECIPE INGREDIENTS
This recipe uses simple, familiar ingredients, but each one earns its spot. Here’s what you’ll need:
Pasta
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12 ounces pasta (egg noodles, rotini, penne, or shells all work)
Chicken + Veggies
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3 tablespoons butter
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1 tablespoon olive oil
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1 small yellow onion, diced
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2 medium carrots, peeled and diced small
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2 ribs celery, diced
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3 cloves garlic, minced
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3 cups cooked chicken, shredded or diced (rotisserie is perfect)
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1 cup frozen peas
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½ cup frozen corn (optional, but adds a little sweetness)
Creamy “Pot Pie” Sauce
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⅓ cup all-purpose flour
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3 cups chicken broth
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1 cup whole milk (or half-and-half)
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½ cup heavy cream (optional, for extra richness)
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1 teaspoon salt, plus more to taste
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½ teaspoon black pepper
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1 teaspoon poultry seasoning
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½ teaspoon dried thyme
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½ teaspoon dried parsley
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⅛ teaspoon ground sage (small amount, big pot pie energy)
Buttery Topping
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1 cup panko bread crumbs
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½ cup grated parmesan
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3 tablespoons butter, melted
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2 tablespoons chopped fresh parsley (optional)
Optional “Pie Crust” Finisher
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1 refrigerated pie crust (baked and broken into pieces for topping)
OUR RECIPE DEVELOPER SAYS
If you want the full pot pie vibe without making dough, bake a store-bought pie crust while the casserole bakes. Break it into shards and scatter it over the top right before serving.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This recipe is flexible in the best way. Here are easy swaps that still taste right.
PASTA: Egg noodles feel extra classic, but short pasta like rotini or shells grabs sauce in every twist. If you use egg noodles, watch them closely so they don’t overcook.
CHICKEN: Rotisserie chicken keeps things quick. Leftover roasted chicken works too. You can even use leftover turkey for a holiday-style twist.
VEGGIES: Add mushrooms for a deeper flavor. Stir in green beans if you have them. If you want the veggies softer, dice them smaller so they cook faster.
MILK AND CREAM: Whole milk gives a creamy sauce without being too heavy. Half-and-half works great. Heavy cream is optional, but it makes the sauce extra plush.
HERBS: Thyme + poultry seasoning is the classic combo. If you have fresh thyme, use 1 teaspoon fresh instead of ½ teaspoon dried. Keep the sage light; it can take over fast.
TOPPING OPTIONS: No panko. Use crushed buttery crackers. No parmesan. Use shredded cheddar for a richer, cheesier finish.
HOW TO MAKE CHICKEN POT PIE PASTA
This comes together in three parts: cook pasta, build the creamy filling-style sauce, then bake with a crispy topping.
STEP ONE: COOK THE PASTA
Bring a large pot of salted water to a boil. Cook pasta to al dente according to the package directions.
Drain and set aside.
PRO TIP:
Undercook the pasta by about 1 minute. It will finish in the oven and stay perfectly tender, not mushy.
STEP TWO: SAUTÉ THE VEGGIES
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
In a large skillet or Dutch oven over medium heat, melt 3 tablespoons butter with 1 tablespoon olive oil.
Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the veggies start to soften.
Add the minced garlic and cook for 30 seconds until fragrant.
STEP THREE: MAKE THE ROUX
Sprinkle ⅓ cup flour over the veggies. Stir constantly for 1 to 2 minutes.
You’re cooking off the raw flour taste here. The mixture will look a little pasty. That’s exactly what you want.
OUR RECIPE DEVELOPER SAYS
Keep the heat at medium. If the flour sticks to the bottom too fast, turn it down a notch. Slow and steady gives you a smooth sauce.
STEP FOUR: BUILD THE SAUCE
Slowly pour in chicken broth while whisking or stirring continuously.
Add the milk (and the heavy cream, if using). Stir until smooth.
Season with salt, pepper, poultry seasoning, thyme, parsley, and sage.
Bring the sauce to a gentle simmer and cook for 4 to 6 minutes, stirring often, until thick enough to coat the back of a spoon.
PRO TIP:
If your sauce looks thin at first, don’t panic. Once it simmers and you keep stirring, it thickens quickly.
STEP FIVE: ADD CHICKEN + FROZEN VEGGIES
Stir in the cooked chicken, peas, and corn. Let everything warm through for 2 minutes.
Taste the sauce. Add a pinch more salt or pepper if needed.
STEP SIX: COMBINE WITH PASTA
Add the drained pasta to the skillet. Stir until every piece is coated in sauce.
Pour the mixture into the prepared baking dish and spread it out evenly.
STEP SEVEN: MIX AND ADD THE TOPPING
In a small bowl, mix together panko, parmesan, and melted butter.
Sprinkle the topping evenly over the casserole.
STEP EIGHT: BAKE UNTIL BUBBLY
Bake uncovered for 18 to 22 minutes, until the sauce is bubbling around the edges and the topping is golden.
Let it rest for 5 to 10 minutes before serving. The sauce thickens slightly as it sits, and it scoops cleaner.
HOW TO GET THAT CLASSIC POT PIE FEEL
Pot pie has a few signature things going on. This pasta version keeps them all, just in a different form.
The savory, creamy filling
The roux (butter + flour) is what makes the sauce feel like pot pie filling. Broth gives it depth, and milk gives it softness.
The tender veggies
Carrots and celery need time to soften. Dice them small and sauté them long enough so they don’t stay crunchy after baking.
The gentle herbs
Poultry seasoning is the shortcut blend that makes this taste like “chicken pot pie” immediately. A little thyme seals the deal.
The buttery topping
Crunch is part of the experience. Panko gives you crisp edges and buttery crumbs. If you want to go bigger, add baked pie crust pieces on top right before serving.
TROUBLESHOOTING THIS CHICKEN POT PIE PASTA
Sauce too thick: Stir in a splash of chicken broth or milk, a little at a time, until it loosens up.
Sauce too thin: Let it simmer longer on the stove before baking. It needs those extra minutes to tighten up.
Topping browning too fast: Cover loosely with foil for the last 8 minutes of baking.
Pasta feels dry after reheating: Add a small splash of broth, stir, and reheat gently. The pasta absorbs sauce as it sits.
HOW TO SERVE
This is a full meal on its own, but a few sides make it feel extra special.
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Salad: A crisp green salad balances the creamy sauce.
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Bread: Warm dinner rolls or garlic bread are perfect for scooping the last of the sauce.
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Veggies: Roasted broccoli or green beans add color and crunch next to the creamy pasta.
If you baked a pie crust to finish it, scatter those flaky pieces right on top of each serving. It looks pretty and gives you that classic pot pie texture.
HOW TO STORE CHICKEN POT PIE PASTA
MAKE AHEAD:
Assemble the casserole through the topping step. Cover tightly and refrigerate for up to 24 hours. Bake as directed, adding 10 extra minutes since it starts cold.
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 to 4 days.
IN THE FREEZER:
This freezes well. Let it cool completely, then portion into freezer-safe containers. Store for up to 2 months.
If you’re freezing it, hold off on the crunchy topping. Add fresh topping right before baking so it stays crisp.
REHEATING:
Oven: Cover with foil and warm at 350°F for 20 to 25 minutes, until hot.
Microwave: Heat in 1 to 2 minute intervals, stirring between rounds. Add a splash of broth or milk if it looks thick.
NOTE: Always reheat leftovers until they reach 165°F.
CHICKEN POT PIE PASTA FAQS
Can I use rotisserie chicken
Yes. It’s the easiest option and keeps the recipe fast. Just shred it and toss it into the sauce.
What pasta works best
Egg noodles give the most classic feel. Short pasta like rotini or shells holds sauce well and stays sturdy for leftovers.
Can I skip baking and keep it on the stove
You can. Once the pasta is mixed into the sauce and everything is hot, serve it straight from the skillet. You’ll miss the crispy topping, but the flavor is still spot-on.
Can I use canned vegetables
You can, but drain them well. Frozen peas and corn hold texture better, but canned works in a pinch.
How do I keep the sauce smooth
Add the broth slowly and keep stirring. If you dump it in all at once, the roux can clump.
MORE EASY DINNER RECIPES
If you like cozy, hearty dinners like this one, add these to your list next:
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Baked mac and cheese
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Creamy chicken and noodles
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Hamburger casserole
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Chicken broccoli alfredo
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Classic beef stew
Chicken Pot Pie Pasta Recipe
Ingredients
Pasta
- 12 ounces egg noodles rotini, penne, or shells
Filling + Sauce
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 medium carrots peeled and diced small
- 2 celery ribs diced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk or half-and-half
- ½ cup heavy cream optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ⅛ teaspoon ground sage
- 3 cups cooked chicken shredded or diced
- 1 cup frozen peas
- ½ cup frozen corn optional
Topping
- 1 cup panko bread crumbs
- ½ cup grated parmesan
- 3 tablespoons butter melted
- Chopped fresh parsley optional
Optional pot pie finish
- 1 refrigerated pie crust baked and broken into pieces
Instructions
- Cook pasta in salted water to al dente according to package directions. Drain and set aside.
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium heat, melt 3 tablespoons butter with olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring often, until softened.
- Add garlic and cook 30 seconds.
- Sprinkle flour over the vegetables. Stir constantly for 1 to 2 minutes.
- Slowly pour in chicken broth while stirring. Add milk (and cream, if using).
- Add salt, pepper, poultry seasoning, thyme, parsley, and sage. Bring to a gentle simmer and cook 4 to 6 minutes, stirring often, until thickened.
- Stir in chicken, peas, and corn. Warm through 2 minutes.
- Add cooked pasta and stir until coated. Pour into baking dish.
- Mix panko, parmesan, and melted butter. Sprinkle evenly over the top.
- Bake uncovered 18 to 22 minutes, until bubbly and golden. Rest 5 to 10 minutes before serving.
- If using baked pie crust pieces, scatter them over each serving right before eating.
