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Chicken Pot Pie Pasta is a delicious twist on classic chicken pot pie and it’s ready to eat in just 40 minutes! Pasta replaces pie crust in this easy one pot dinner that’s perfect for weeknights.
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“This is legitimately the best meal I have ever made. THANK YOU!”
– Lynn
Chicken pot pie ranks high on my list of favorite comfort foods, right alongside baked ravioli. I love it topped with fluffy biscuits or a classic flaky pie crust, but on days when I don’t want to deal with making dough, this Chicken Pot Pie Pasta is my go-to.
I’ve been making this pasta version for years because it’s incredibly easy and still delivers all the cozy flavors of the classic dish. It’s made entirely in one pot and includes everything you’d expect from chicken pot pie—tender chicken, vegetables, and a creamy sauce—just with pasta instead of crust.
I tested this chicken pot pie pasta recipe a few times to see if I could sneak in some healthier substitutions, and I’m happy to report it worked beautifully. The flavor and comfort factor stayed exactly the same, making this an easy, lighter take on a beloved classic.
Ingredients
Pasta – A short shaped pasta is best. Try using rotini, penne or shells
Olive oil – Butter is traditionally used in chicken pot pie, but I chose to use olive oil for the healthy fats. Either one can be used.
Onion, carrots, celery, garlic – The aromatics that give the pasta sauce tons of flavor.
Frozen peas – No need to defrost the peas before adding them to the pasta.
Fresh thyme and sage – Fresh herbs bring this pasta to life! Sage and thyme are often used in chicken pot pie.
Flour – Used to thicken the sauce. You can use an equal amount of cornstarch for a gluten-free option.
Low sodium chicken broth – Use low sodium broth so the pasta isn’t too salty. Vegetable broth can also be used.
Milk – Whole milk or low fat milk work best for this recipe. Whole milk will give you a perfectly creamy sauce. For a more decadent sauce substitute with half and half or heavy cream.
Cooked chicken – Cooked chicken breasts or chicken thighs can be used. Rotisserie chicken with the skin removed is a great time saver.
Greek yogurt – Greek yogurt is my secret to making an extra creamy sauce without using heavy cream. Whole milk Greek yogurt or low fat should be used and it needs to be at room temperature.
How to Make Chicken Pot Pie Pasta
Start by cooking the pasta. Use a pot or pan that’s large enough to make the rest of the meal in. The pasta should be al dente, it will continue to cook in the sauce the longer it sits. Drain the pasta and set it aside.
Add olive oil or butter to the pot and heat it over medium-high heat. Add in the onion, carrots and celery and sauté for about 4 minutes. They should be tender and soft, but not mushy. Lower the heat to medium if the onions are browning too quickly. Add in the garlic, herbs, peas and chicken and cook for another couple minutes, just until they’re fragrant.
Sprinkle the flour all over the vegetables and chicken and stir everything together until the flour is incorporated. Slowly pour in the chicken broth and milk, stirring the entire time to prevent lumps from forming. Cook over medium heat until the sauce thickens, it should coat the back of a spoon. Stir often to prevent the sauce from sticking to the bottom and sides of the pot.
Once the filling has thickened, stir in the pasta. Turn off the heat and stir in the Greek yogurt. To prevent the yogurt from curdling it’s important to add it in off the heat and stir it in quickly.
Troubleshooting Tips
- Sauce is too thick – Add a splash of chicken broth or milk to thin it out.
- Sauce is too thin – Keep simmering the sauce, you likely haven’t cooked it long enough. You can also stir in a small slurry (1 teaspoon cornstarch or flour + 1 tablespoon water).
- Sauce looks curdled – This means the heat was too high when the dairy was added into the sauce. To prevent this from happening, make sure the dairy is at room temperature before adding it in and reduce heat before adding dairy and avoid boiling. I also recommend stirring the Greek yogurt in off the heat to avoid a grainy textured sauce.
Chicken Pot Pie Pasta Variations
- To save time on prep work use a frozen carrot and pea blend. Frozen diced onions can be used as well.
- You can use dried herbs instead of fresh, however I find the flavor of dishes to always be better when fresh herbs are used. I would start with a 1/2 teaspoon of each, taste, and add more if needed.
- Make it gluten-free. Substitute equal amounts of all purpose gluten-free flour or cornstarch for the regular flour. Then use your favorite gluten-free pasta. My favorite brands of gluten-free pasta and flour are Jovial and Bob’s Red Mill.
- Substitute cooked chicken with turkey and make turkey pot pie pasta. It’s a great way to use leftover Thanksgiving turkey!
- Use store bought rotisserie chicken (skin removed) if you don’t have time to cook the chicken or have any leftover in your refrigerator.
- If you don’t have Greek yogurt or don’t like it you can omit if from the pasta, however the sauce won’t be as creamy. You can also replace it with 2 ounces of softened cream cheese. If you do this, stir it into the sauce before adding the pasta.
FAQs
Would whole-wheat pasta change the flavor?
Whole wheat pasta will give the dish a slightly nuttier flavor, but it will still be delicious!
Can I double this recipe?
Yes! There’s an option in the recipe card that will automatically convert all of the ingredient amounts for you.
Can this recipe be made ahead for meal prep?
Yes. This pasta holds up well for 3-4 days and is a good option for a meal prepped pasta dish.
Serving Suggestions
Chicken pot pie pasta can be served on it’s own, however if you want a salad or side dish to serve with it these are some of my favorites. Autumn apple and pear salad, Caesar salad, winter fruit salad, or even these cornbread muffins are all delicious!
Storing and Reheating Leftover Chicken Pot Pie Pasta
Storage – Leftovers will keep for 3-4 days in an airtight container in the refrigerator. I don’t recommend freezing the pasta, it will be mushy once defrosted.
Reheating – You can reheat the leftover pasta in the microwave or in a saucepan on the stove over low heat until warmed through. If the sauce is too thick, add a splash of milk to thin it.
Chicken Pot Pie Pasta Recipe
Ingredients
- 12 ounces pasta such as rotini, penne, or shells
- 2 tablespoons olive oil or butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- Kosher salt and fresh ground black pepper to taste
- 2 cloves garlic, grated or minced
- 1/2 cup frozen peas
- 1 1/2 teaspoons fresh thyme leaves
- 1 1/2 teaspoons chopped fresh sage
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 1 cup milk low fat milk or whole milk
- 1 1/2 cups cooked diced boneless skinless chicken breasts
- 1/4 cup plain Greek yogurt low fat or whole milk
Instructions
- Cook the pasta until al dente. While the pasta cooks prep the vegetables and chicken. Once the pasta is cooked, drain it and set aside. Return the pot or pan to the stove and heat the olive oil over medium-high.
- Add in the onion, carrots and celery and season with salt and pepper. Sauté the vegetables until they’ve softened slightly, about 5 minutes. Add in the garlic, peas and fresh herbs and sauté another minute.
- Sprinkle the flour over the vegetables and stir it in until it’s combined with the vegetables. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Pour in the milk and stir in diced chicken. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Add in the pasta and stir together until it is completely coated in the sauce. Turn off the heat and stir in the Greek yogurt. Serve the pasta topped with extra fresh thyme leaves desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Pot Pie Recipes
- Chicken Pot Pie Pizza
- Chicken Pot Pie Soup with Biscuit Crumbles
- Green Chile Chicken Pot Pie
- Slow Cooker Chicken Pot Pie Soup
This is legitimately the best meal I have ever made. THANK YOU!
I think I will use frozen peas and carrot mix (defrosted) to save on tht time.
Frozen vegetables are a great time saver. I hope you enjoy the pasta Nancy!
For years I have been using the cream of chicken recipe, it’s time for a change.
I hope you love it Susan!
This looks delicious! I can’t wait to make it for my family.
Thank you, I hope you enjoy it!
What a delicious dish of comfort!
Thanks Joelen!
I love the idea that you cut back the butter and added chicken broth. Good plan! This pot pie pasta looks unreal. I also love whole wheat pasta :)
Thanks Karen! Whole wheat pasta is the best!