Craving a hearty, homemade meal without the fuss? This One-Pot Chicken Pot Pie Pasta is the perfect solution! A delicious and comforting dish that combines the best of both worlds: creamy chicken pot pie flavors and the convenience of a one-pot meal. Packed with tender chicken, savory vegetables, and rich, creamy sauce, all cooked to perfection in a single pot, this recipe is sure to become a family favorite.
Jump to:
Why You’ll Want to Make One-Pot Chicken Pot Pie Pasta
- Easy and Quick: This dish is a time-saver! With minimal prep and cleanup, it’s perfect for busy weeknights.
- Comforting Flavors: Enjoy the classic taste of chicken pot pie but in a convenient pasta form. It’s creamy, satisfying, and full of flavor.
- One-Pot Wonder: Less mess, more taste! Everything cooks together in one pot for effortless cleanup.
- Family Friendly: This dish is a crowd-pleaser that everyone will love.
Ingredients – Here’s What You’ll Need
Steps to Make One-Pot Chicken Pot Pie Pasta
- In a large skillet or pot, with a lid, (I like to use my large Le Creuset Braiser) melt the unsalted butter over medium high heat. Add the minced onion, chopped celery, and chopped carrots, then stir into the butter. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the cubed chicken thighs, freshly ground black pepper, and kosher salt, then stir to combine everything. Continue cooking, stirring occasionally for 7 to 10 minutes until the chicken is cooked and no longer pink.
- Add the white wine to deglaze the pot, and cook for 2 to 3 minutes until the wine reduces.
- Then, add the all-purpose flour and stir into everything.
- Next, stir in the freshly minced rosemary.
- Then, add the low-sodium chicken broth, increase the heat to high, and bring to a simmer.
- Add the uncooked egg noodles and bring everything back up to a simmer. Cover the pot, and reduce the temperature to medium-low. Cook for 15 minutes, stirring every five minutes.
- Stir in the frozen peas, replace the lid, and cook for an additional 5 minutes.
- Top with sprigs of fresh rosemary and serve immediately.
The One-Pot Chicken Pot Pie Pasta recipe is a delicious and effortless way to enjoy a classic comfort food. This dish is a treat for your taste buds and a lifesaver on busy weeknights.
So, gather your ingredients, grab a pot, and get ready to savor this creamy, satisfying meal. It’s the perfect combination of flavor and convenience!
Frequently Asked Questions
Egg noodles are a classic choice, but you can experiment with other shapes like rotini or penne.
If you prefer a thicker sauce, add more flour or use a cornstarch slurry.
Don’t worry! The sauce will help to thicken and absorb some of the excess moisture.
Definitely! Feel free to experiment with your favorite vegetables like broccoli or corn.
Recipe Tips and Tricks
- Don’t overcook the pasta: Watch the cooking time closely to prevent it from becoming mushy.
- Stir frequently: To prevent sticking and ensure even cooking, stir the pasta and sauce mixture frequently.
- Top it off: For an extra layer of flavor, consider topping your pasta with crumbled bacon or shredded cheese
- Freeze for later: Leftovers can be frozen for a quick and easy meal another day.
Other Great One-Pot Meals
Did you make this recipe? We’d love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don’t forget to follow us on TikTok, Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
One-Pot Chicken Pot Pie Pasta
Ingredients
- 1 tbs Unsalted Butter
- ½ c Onion finely minced
- ¾ c Celery diced
- 1 c Carrots diced
- 1 lb Boneless Skinless Chicken Thighs cubed
- ½ tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 1 tbs All-Purpose Flour
- 1 tsp Fresh Rosemary finely minced
- ½ c White Wine
- 4 c Low-Sodium Chicken Broth
- 12 oz Egg Noodles uncooked
- 1 c Frozen Peas
- Fresh Rosemary Sprigs optional for garnish
Instructions
- In a large skillet or pot with a lid, melt the unsalted butter over medium-high heat. Add the minced onion, celery, and carrots, then stir into the butter. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the cubed chicken thighs, freshly ground black pepper, and kosher salt, then stir to combine everything. Continue cooking, stirring occasionally for 7 to 10 minutes, until the chicken is cooked and no longer pink.
- Add the white wine to deglaze the pot and allow it to cook for 2 to 3 minutes so the wine reduces slightly. Then, stir in the all-purpose flour and freshly minced rosemary.
- Then, add the low-sodium chicken broth, increase the heat to high, and bring to a simmer. Add the uncooked egg noodles, bring back up to a simmer, place the lid on the pot, and reduce the temperature to medium-low. Cook for 15 minutes, stirring every five minutes.
- Stir in the frozen peas, replace the lid, and cook for an additional 5 minutes.
- Top with sprigs of fresh rosemary and serve immediately.
- Yield 6 servings
David Kupczyk says
Added 1 tbls cornstarch mixed with 1 tbls water because we like it a bit thicker. This required to step up the s&p a bit. Might try adding a bit of red pepper flakes.
All and all, a good dish!
Chula King says
Thanks for the cornstarch slurry suggestion David!
Susan