When you crave the nostalgic comfort of a classic chicken pot pie but don’t have the time to roll dough, preheat ovens, or wait for anything to bake, this Quick Chicken Pot Pie Pasta becomes the hero of your kitchen. It transforms everything you love about the iconic dish — the creamy sauce, the tender chicken, the sweet vegetables, the peppery warmth — into a fast, deeply satisfying one-pot pasta dinner. No crust, no fuss, and absolutely no sacrificing flavor. This recipe delivers the hearty richness of pot pie in a stovetop pasta form that’s ready in about 20 minutes from start to finish.

Chicken pot pie has long been one of America’s favorite comfort foods. With its deep roots in homestyle cooking and family dinners that feel like warm hugs, it’s no surprise that cooks continue to reinvent it in creative ways. Turning it into pasta is one of the most practical and delicious transformations. It gives you all the familiar flavors in a dish that’s faster, more flexible, and easier to reheat throughout the week.

This version of Quick Chicken Pot Pie Pasta is creamy, silky, loaded with vegetables, and perfect for busy weeknights. The sauce is made from a quick roux — butter and flour cooked together — enriched with broth and cream to create that signature pot pie richness. The chicken can be rotisserie, leftover roasted chicken, or quickly cooked fresh chicken. The pasta absorbs the flavors beautifully, making every bite warm, savory, and deeply comforting.

Whether you’re feeding a family, cooking for yourself, or prepping meals ahead, this pasta is a must-have recipe in your rotation. It delivers the same emotional satisfaction as a slow-cooked dish, yet requires only a handful of ingredients and minimal effort. And because it’s a stovetop recipe, it’s perfect for warm or cold weather — no oven required.

Below, you’ll find everything you need: the full ingredients list, clear instructions, helpful tips, flavor variations, and ideas for how to serve it. You’ll also discover why this recipe is incredibly adaptable for different diets, vegetables, and pasta shapes.

Ingredients

2 cups cooked shredded chicken (rotisserie or fresh)
2 cups uncooked short pasta (rotini, penne, shells, or egg noodles)
1 cup frozen peas and carrots mix
1 celery stalk, diced
1 small onion, diced
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups chicken broth
½ cup heavy cream (or half-and-half)
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried thyme
Fresh parsley for garnish (optional)

Instructions

Cook pasta in salted water according to package directions. Drain and set aside.
In a large skillet or pot, melt the butter over medium heat. Add onions, celery, and garlic; sauté 3–4 minutes until softened.
Sprinkle in the flour to form a roux, stirring constantly for 1 minute.
Slowly whisk in the chicken broth until smooth. Let the mixture simmer for 2–3 minutes to thicken.
Add the heavy cream, peas and carrots, shredded chicken, pepper, salt, onion powder, garlic powder, and thyme. Stir and let simmer 3–4 minutes.
Add the cooked pasta into the sauce, tossing to coat evenly.
Let the pasta simmer briefly until the sauce thickens to your liking.
Garnish with fresh parsley and serve immediately.

Quick Chicken Pot Pie Pasta

A fast, creamy, comforting pasta inspired by classic chicken pot pie flavors—ready in about 20 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Dinner, Main

Cuisine: American, Comfort Food

Calories: 410

Ingredients Equipment Method Notes

Ingredients

Pasta Base

2 cups cooked shredded chicken
2 cups uncooked short pasta shells, rotini, or penne
1 cup peas and carrots mix frozen
1 celery stalk diced
1 small onion diced
2 cloves garlic minced

Sauce

3 tbsp butter
2 tbsp flour
2.5 cups chicken broth
0.5 cup heavy cream

Seasonings

0.5 tsp salt
0.5 tsp black pepper
0.5 tsp onion powder
0.5 tsp garlic powder
0.25 tsp dried thyme

Equipment

Large skillet or pot
Cooking spoon
Knife
Cutting board

Method

Cook pasta in salted water according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Add diced onion, celery, and garlic; sauté 3–4 minutes until softened.
Sprinkle in the flour and stir continuously to form a roux. Cook 1 minute.
Gradually whisk in chicken broth until smooth and slightly thickened.
Add cream, peas and carrots, shredded chicken, and seasonings. Simmer 3–4 minutes.
Stir in the cooked pasta, tossing well to coat in the sauce.
Simmer briefly until sauce thickens to desired consistency. Serve warm.

Notes

For an extra creamy version, add 2 tablespoons of cream cheese at the end.

Why This Recipe Works So Well

A pot pie flavor profile in minutes

Traditional chicken pot pie can take over an hour. This pasta version replicates the deep, savory flavors in a small fraction of the time.

Rotisserie chicken makes it faster

Using leftover chicken or rotisserie chicken gives you a head start, drastically shortening the prep time while keeping the dish flavorful.

One pot = easy cleanup

This recipe uses only one pan and a pasta pot. For a true one-pot method, boil the pasta directly in the sauce (use extra broth), but the classic two-pot method keeps textures perfect.

Rich without being heavy

The combination of broth and cream gives the dish a silky, comforting texture without turning overly rich.

Vegetables layered for flavor and color

Peas and carrots not only bring brightness and sweetness but also add classic pot pie charm.

Tips for the Perfect Quick Chicken Pot Pie Pasta

Use the right pasta shape

Short pasta holds onto thick, creamy sauces best. Shells capture peas, rotini traps the sauce, and wide egg noodles create classic chicken noodle vibes.

Don’t skip the roux

This is what creates real pot pie flavor. The butter and flour together mimic the filling base traditionally found in pot pie.

Adjust the creaminess

If you prefer ultra-creamy pasta, add another splash of cream or a small cube of cream cheese.

Boost the flavor with herbs

A pinch of rosemary, thyme, or sage can deepen the pot pie profile.

Use frozen veggies

Frozen peas and carrots are ideal for this dish — no chopping, no fuss, and they cook perfectly without getting mushy.

Variations

1. Chicken Pot Pie Alfredo Pasta

Replace half the broth with extra cream and add grated Parmesan.

2. Cheddar Chicken Pot Pie Pasta

Stir in ½ cup shredded cheese at the end for a cheesy, kid-friendly variation.

3. Turkey Pot Pie Pasta

Perfect for Thanksgiving leftovers — swap chicken for roasted turkey.

4. Veggie Pot Pie Pasta

Skip the chicken and add mushrooms, potatoes, corn, or green beans.

5. Biscuit Crumble Topping

Bake canned biscuit pieces until crisp and sprinkle over each serving for a faux “crust.”

Serving Suggestions

Pair with a crisp green salad to balance the creaminess.
Add garlic bread for extra comfort-food appeal.
Serve in deep bowls to capture all the sauce.
Garnish with fresh herbs for color and brightness.

Make-Ahead & Storage

Refrigerator:

Stores 3–4 days in an airtight container.

Freezer:

Freeze portions without pasta, then cook fresh pasta later and combine.

Reheating:

Reheat gently with a splash of broth or cream to revive the sauce.

Why You’ll Keep Coming Back to This Recipe

This Quick Chicken Pot Pie Pasta is the culinary equivalent of warm comfort wrapped in a cozy blanket. It brings together childhood nostalgia, practicality, and pure weeknight magic. You get creamy textures, colorful vegetables, savory chicken, and tender pasta — all in less time than it takes to order takeout. Whether you’re cooking for a family or just want a comforting meal for yourself, this recipe deserves a permanent place in your rotation.

Quick Chicken Pot Pie Pasta — The Ultimate Cozy 20-Minute Dinner

Ingredients

Instructions