This creamy, comforting chicken pot pie pasta brings all the cozy flavors of a classic chicken pot pie—without the crust. It’s an easy weeknight dinner and a smart way to use leftover chicken.
I often have leftover cooked chicken on hand—Costco rotisserie chickens are a regular purchase in our house. If we don’t eat the hot chicken right away, the meat becomes tacos, sandwiches, enchiladas, wraps, or casseroles. Leftover chicken is one of my favorite shortcuts.
My kids love chicken pot pie and will happily ask for seconds, so I make this pasta when I want those same flavors but faster and without the fuss of a pie crust. And since everyone loves pasta, it’s an easy win with picky eaters.
What do you need to make this chicken pot pie pasta?
This recipe is straightforward. You’ll need:
- short-cut pasta (penne, shells, or your favorite shape)
- unsalted butter
- yellow onion, diced
- minced garlic
- fresh thyme (or dried thyme)
- diced carrots
- frozen peas
- all-purpose flour
- chicken broth or stock
- heavy cream (or half-and-half/full-fat milk as a substitute)
- leftover cooked chicken, diced (or cook fresh chicken first)
- salt and pepper
If you don’t have leftover chicken, cook diced chicken in the skillet first, then proceed with the recipe.
How do you make this noodle dish?
1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7–8 minutes. Drain, reserving about 1/4 cup of the pasta water to thin the sauce if needed, and set the noodles aside.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Add diced carrots and frozen peas and cook another 5–6 minutes until the carrots are fork tender. Stir in the garlic, thyme, salt, and pepper and cook for about one minute.
3. Reduce the heat to low and sprinkle in the flour, stirring to combine. Gradually add the chicken broth and heavy cream, stirring until smooth. Bring the mixture to a gentle boil, then reduce to a simmer and allow the sauce to thicken. Stir in the diced chicken until heated through.
4. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency. Adjust seasoning with extra salt and pepper and serve.
Do you have to use heavy cream in this recipe?
Heavy cream (33% milk fat or higher) gives the richest, creamiest sauce and is recommended. You can substitute full-fat milk or half-and-half if needed; the sauce will be slightly thinner but still tasty. I haven’t tested dairy-free alternatives, and they may not produce the same texture.
Can you use leftover turkey for this pot pie pasta?
Yes—leftover roasted turkey works perfectly. Follow the recipe the same way; this is an excellent use for holiday turkey leftovers.
Is this a freezer friendly meal?
Yes. After cooking, let the dish cool completely, then transfer to a freezer-safe container or a reusable casserole that can go from freezer to oven. Store for up to 2 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen—this makes a thoughtful freezer meal to give new parents or anyone who appreciates a ready-made dinner.
Other easy weeknight winners
If you enjoy quick dinners, try other simple family favorites like lemon pepper chicken thighs, cashew chicken, or a chicken and broccoli pasta bake.
- lemon pepper chicken thighs
- easy cashew chicken
- chicken and broccoli pasta bake
Chicken Pot Pie Pasta
5 from 1 review
- Author: Katherine | Love In My Oven
- Total Time: 30 minutes
- Yield: 5–6 servings
Description
This creamy, comforting chicken pot pie pasta captures the classic flavors of chicken pot pie without the crust. It’s quick to make and perfect for using leftover chicken.
Ingredients
- 8 oz short-cut pasta (such as penne)
- 2 tbsp unsalted butter
- 1/2 yellow onion, diced
- 1 cup carrots, diced small
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp fresh thyme*
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp all-purpose flour
- 1 cup chicken broth or stock
- 1 cup heavy cream
- 2 cups leftover roasted chicken, diced**
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 7–8 minutes. Drain and reserve 1/4 cup pasta water, then set pasta aside.
- In a large skillet, melt butter over medium heat. Add diced onion and cook 4–5 minutes until softened. Add carrots and peas and cook 5–6 minutes until carrots are tender. Stir in garlic, thyme, salt, and pepper and cook 1 minute.
- Lower heat and sprinkle in the flour, stirring to combine. Slowly add the chicken broth and cream, stirring until smooth. Bring to a gentle boil, then simmer until sauce thickens. Stir in diced chicken and heat through.
- Toss the cooked pasta into the skillet to coat with sauce. If the pasta seems too thick, add reserved pasta water a splash at a time until you reach the desired consistency. Serve with extra pepper if desired.
Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for up to 2 months. Thaw overnight before reheating, or reheat from frozen.
Notes
- Substitute 1/2 tsp dried thyme for fresh thyme if needed.
- Use leftover roasted turkey in the same way as chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stovetop
- Cuisine: american