↑

  • Recipe Index
    • Appetizers
    • Casseroles
    • Desserts
      • Instant Pot
      • Holidays
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

  • About Me
  • Terms of Use | Privacy Policy

Eat Move Make

recipes | DIY | lifestyle

  • Recipe Index
    • Appetizers
    • Casseroles
    • Desserts
      • Instant Pot
      • Holidays
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty
Home » Recipes » Casseroles » Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

By: Liz  /  Published: July 20, 2023  /  Updated: July 20, 2023  /   Leave a comment

This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something we have recommended. Please see our disclosure policy for details. Thank you for your support! 
Jump to Recipe Print Recipe

This creamy Chicken Pot Pie Pasta has all the warm, soothing goodness of chicken pot pie but skips the crust and uses noodles instead. Even better, it takes less than 30 minutes, and it’s a one-pot chicken pot pie pasta, so there’s less mess to clean up after dinner.

Read Next: Lemon Chicken Bowtie Pasta

chicken potpie pasta

Why We Love This Recipe

  • Creamy and Comforting: The combination of tender chicken, hearty vegetables, and a creamy sauce creates a comforting and satisfying dish that brings back the warm feeling of a traditional chicken pot pie.
  • Simplicity: Without a crust, the recipe becomes less complicated and time-consuming to make. It’s a quicker alternative for those who crave the flavors of a chicken pot pie without the effort of preparing a crust.
  • Versatility: You can use various pasta shapes and types and swap out the veggies.
  • One-Pot Meal: Preparing the chicken pot pie pasta in one pot reduces the number of dishes to clean up afterward.

Key Ingredients

ingredients for chicken potpie noodle casserole

Directions

Step 1: In a Dutch oven or pot, heat the oil over medium heat. When hot, add the onion, carrot, celery, salt, pepper and cayenne. Cook, stirring, until veggies are tender, about 6 minutes.

celery, carrots and onions sauteeing

Step 2: Add in the pasta, chicken broth, milk, thyme, paprika, garlic powder and sage, stirring to combine. Bring to a boil. Reduce heat to simmer and cook, uncovered, stirring occasionally until pasta is tender and cooked through, about 12 minutes.

farfalle, broth, milk and spices in pan

Step 3: Stir in the frozen peas, diced chicken, parsley and lemon. Remove from heat and cover. Let stand until the peas are just cooked through, about 5 more minutes.

add peas, parsley, chicken

Step 4: Taste and add additional seasoning if desired. Sprinkle with chopped fresh parsley and serve!

spoon holding chicken pot pie pasta

Recipe FAQ

Can I substitute the veggies in chicken pot pie pasta?

Of course, you can. Choose the veggies you like best (I think broccoli would be yummy), but fresh veggies should be sauteed until tender.

Can I substitute the pasta?

You bet! I like the farfalle (bow-tie pasta) because there are all kinds of folds and crevices for the sauce to hide, but truly, this chicken pot pie pasta could be made with any pasta. Egg noodles would be delicious!

Can you freeze chicken pot pie pasta leftovers?

Absolutely. I always freeze my leftovers in single-serve portions and reheat in my microwave using the ‘frozen entree’ setting. It comes out perfectly. I love my microwave, by the way. It’s so quiet!

Tips and Suggestions

  • Cook the pasta al dente to avoid ending up with mushy pasta.
  • I also prefer using frozen peas rather than canned peas in this dish. Canned peas have a funky taste to me, so unless it’s a stew or a hearty sauce that will mask the “canned” flavor, I always use frozen peas.
  • If you use frozen mixed vegetables, I’d probably pre-cook them before adding. Frozen green beans and larger carrot pieces often retain a tougher texture (even after cooking sometimes) so I’d go with the steam-in-the-bag variety and cook according to package directions before adding.
  • Reserve some pasta water: Before draining the cooked pasta, save a cup of pasta water. The starchy water can help loosen and bind the sauce to the pasta if needed.
  • Try adding cheese. You could sprinkle cheese over the top at the end and heat in the oven or under the broiler for a few minutes until it melts.
  • Add a garnish of chopped fresh herbs, chopped green onions, toasted breadcrumbs, or a sprinkle of grated cheese.

The recipe comes from a cookbook I was given for review a while back: The Defined Dish: Healthy and Wholesome Weeknight Recipes by Alex Snodgrass, and I love it. I don’t usually post more than one recipe from a review cookbook, but I couldn’t resist. It’s such a good cookbook! Get a copy!

Try this amazing Turkey Taco Skillet Bake from the cookbook too!

Other Recipes You’ll Love

  • Cheesy Chicken Noodle Casserole Recipe
  • Don’t Forget the Bacon Breakfast Casserole
  • Cheesy Chicken Potato Casserole
  • Creamy Chicken Pasta Broccoli Casserole
chicken potpie pasta

Chicken Pot Pie Noodle Casserole

Liz – Eat Move Make
This creamy one-pot chicken pot pie noodle casserole has all the warm, soothing goodness of chicken pot pie but skips the crust and uses noodles instead.
5 from 6 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Casserole
Cuisine American
Servings 6
Calories 440 kcal

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 teaspoon kosher salt or more to taste
  • ½ teaspoon freshly ground black pepper or more to taste
  • ¼ teaspoon cayenne optional
  • 12 ounces bowtie pasta
  • 3 cups chicken broth
  • 2 cups milk
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon dried sage
  • 1 teaspoon garlic powder
  • 1 cup frozen peas
  • 2 cups diced chicken
  • 2 tablespoons flat leaf parsley, chopped
  • 1 tablespoon lemon juice

Instructions
 

  • In a Dutch oven or pot, heat the oil over medium heat. When hot, add the onion, carrot, celery, salt, pepper and cayenne. Cook, stirring, until veggies are tender, about 6 minutes.
  • Add in the pasta, chicken broth, milk, thyme, paprika, garlic powder and sage, stirring to combine. Bring to a boil. Reduce heat to simmer and cook, uncovered, stirring occasionally until pasta is tender and cooked through, about 12 minutes.
  • Stir in the frozen peas, diced chicken, parsley and lemon. Remove from heat and cover. Let stand until the peas are just cooked through, about 5 more minutes. Taste and add additional seasoning, if desired.

Notes

  • Cook the pasta al dente to avoid ending up with mushy pasta.
  • I also prefer using frozen peas rather than canned peas in this dish. 
  • If you use frozen mixed vegetables, I’d probably pre-cook them before adding. Frozen green beans and larger carrot pieces often retain a tougher texture (even after cooking sometimes) so I’d go with the steam-in-the-bag variety and cook according to package directions before adding.
  • Reserve some pasta water: Before draining the cooked pasta, save a cup of pasta water. The starchy water can help loosen and bind the sauce to the pasta if needed.
  • Try adding cheese. You could sprinkle cheese over the top at the end and heat in the oven or under the broiler for a few minutes until it melts.
  • Add a garnish of chopped fresh herbs, chopped green onions, toasted breadcrumbs, or a sprinkle of grated cheese.
 
Recipe from The Defined Dish: Healthy and Wholesome Weeknight Recipes by Alex Snodgrass.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 440kcalCarbohydrates: 57gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 40mgSodium: 917mgPotassium: 599mgFiber: 5gSugar: 10gVitamin A: 4331IUVitamin C: 18mgCalcium: 157mgIron: 2mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

liz mays photo

Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

recipes in your inbox

Subscribe for the latest updates

Thank you for subscribing!

Winter Comfort Food

bowl of tortilla soup

Slow Cooker Chicken Tortilla Soup

hamburger soup in bowls on white table

Hamburger Noodle Soup

cincinnati chili 5 way on table with extra toppings

Cincinnati Chili

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

roasted red pepper soup in bowls

Roasted Red Pepper Soup with Potatoes

posole with tortilla strips

Chicken Pozole Verde Recipe

bowl of mulligan stew

Mulligan Stew Recipe

tomato tortellini soup in bowls and in the pot

Tomato Tortellini Soup Recipe

A close up of a bowl of soup

Fire Roasted Tomato Basil Soup

A bowl of soup, with Cauliflower and rice

Creamy Vegan Cauliflower and Rice Soup

Popular Posts

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

hand holding symphony brownie

Symphony Brownies

close-up Bisquick impossible cheeseburger pie

Bisquick Impossible Cheeseburger Pie Recipe

mock chow mein casserole in dish on table

Mock Chow Mein Casserole Recipe

cranberry chili meatballs

Slow Cooker Cranberry Chili Meatballs Recipe

slow cooker turkey tenderloin

Slow Cooker Turkey Tenderloin with Maple Glaze and Wild Rice

A plate of cookies

Pistachio Pudding Cookies with Chocolate Chips

olive salad in bowl

Muffuletta Olive Salad Recipe

eat move make featured in graphic

Fitness

explore fitness

Refresh your health and wellness with tips, tricks and workouts to keep you looking and feeling your best all year long.

browse all fitness

Crafts

DIY + crafts

From holiday crafts to easy home decor and organization tips, you'll find it here in our treasure trove of ideas!

browse all diy & crafts

Footer

Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

recipes in your inbox

Subscribe for the latest updates

Thank you for subscribing!
©2023, Eat Move Make / About / Terms Of Use / Privacy Policy / Site by Pixel Me Designs