This easy Quick and Easy One-Pot Chicken Pot Pie Pasta brings all the cozy, classic flavors of traditional chicken pot pie straight to your stovetop in under 30 minutes. Tender chicken, colorful vegetables, and egg noodles simmer together in a rich, creamy sauce for the ultimate weeknight comfort food dinner. With minimal prep and just one pot to clean, it is a fast, family-friendly meal you will want to add to your weekly rotation.
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Why You'll Love thisQuick and Easy One-Pot Chicken Pot Pie Pasta
- 30-Minute Stovetop Meal: Skip the hassle of rolling out pie dough or waiting an hour for a casserole to bake-this dish comes together completely on the stove in half the time.
- One Pot Means Easy Cleanup: The egg noodles cook directly in the creamy chicken broth mixture, meaning fewer dishes and maximum flavor absorption in every bite.
- Perfect for Meal Prep: Reheats beautifully for easy weekday lunches without losing its creamy texture or rich taste.
- Budget and Kid-Friendly: Uses simple, affordable pantry and freezer staples like broad egg noodles, frozen mixed vegetables, and chicken breast.
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.
This Quick and Easy One-Pot Chicken Pot Pie Pasta is the ultimate quick-fix dinner when you want rich, cozy comfort food on a busy schedule. With minimal prep work and simple cleanup, it easily earns a spot on your weekly weeknight meal rotation. Grab your skillet, gather a few basic pantry staples, and enjoy a delicious homemade meal the whole family will love!
Frequently Asked Questions
While wide egg noodles offer the classic pot pie texture, short pasta shapes like rotini, penne, cavatappi, or shell pasta work great. Just adjust the broth volume and cook time according to the package directions of your chosen noodle.
While you can freeze it, dairy- and pasta-based one-pot meals can change texture upon thawing-noodles tend to become soft and cream sauces may split. For best results, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring in broth or milk as needed.
Yes, you can substitute boneless, skinless chicken breasts for thighs. Just be mindful not to overcook them as chicken breasts are leaner and can dry out more easily. Cut them into similar-sized cubes to ensure even cooking. Alternatively, pre-cooked rotisserie or leftover chicken is a fantastic shortcut. Simply sauté your vegetables first, pour in the broth and noodles, and fold in the cooked shredded chicken during the last 3 minutes of simmering to warm it through.
If you prefer not to use white wine, you can substitute it with an equal amount of additional low-sodium chicken broth. A splash of lemon juice (about 1-2 teaspoons) can also be added along with the broth to provide a bit of acidity.
Recipe Tips and Tricks
- Slurry over Dry Flour: Mixing your cornstarch or flour with a tablespoon of cold liquid before adding it to the warm pan prevents lumps and ensures a smooth, velvety sauce every time.
- Stir Frequently while Simmering: Because starch releases from the pasta as it cooks directly in the broth, stir every couple of minutes to prevent noodles from sticking to the bottom of your pan.
- Thicken or Thin to Taste: If you prefer an extra thick pot pie gravy, let the pasta rest off the heat for 5 minutes before serving. If the sauce becomes too thick as it sits, splash in a little extra chicken broth or milk to loosen it up.
- Serve with Biscuits for the "Crust" Experience: Missing the flaky pot pie crust? Bake a batch of canned buttermilk biscuits, pie crust twists, or garlic bread to dip into the rich gravy!
Other Great One-Pot Meals
- One-Pot Chicken Broccoli Alfredo Pasta
- Quick and Easy One-Pot Macaroni and Cheese
- One-Pot Chicken Parmesan Pasta
- Easy One-Pan Tuscan Chicken Thighs with Orzo
- Quick and Easy One-Pot Cheesy Buffalo Chicken Pasta
- Cajun Chicken Cassoulet - A One Pot Wonder
- Quick and Easy One Pan Cheesy Skillet Lasagna
- Easy One-Pan Lemon Parmesan Chicken & Orzo
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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 teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 1 tbs All-Purpose Flour
- 1 teaspoon 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