Chicken Pot Pie Pasta

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With all the flavors of the classic dish, this Chicken Pot Pie Pasta is pure comfort food! Tender chunks of chicken, fresh vegetables in a creamy sauce flavored with thyme is tossed together with freshly cooked pasta. This recipe is easy to make gluten free and there are two dairy free options as well.

Two bowls of chicken pot pie pasta on a white background with a white handled fork in one bowl.

Chicken pot pie is one of the most classic of all comfort foods, and most people I know have their own specific memories of it. For me, chicken pot pie is one of my favorite childhood memories.

Every fall, my Dad would leave for two weeks at a time to guide hunters into the back-country. Mom and I would stay home in our cozy cabin in the woods. But we would always make a trip into town for frozen chicken pot pies.

And we would each pick out our favorite doughnut as a treat as well. (Just for the record, my favorite is old-fashioned glazed, closely followed by maple bars.) This became a yearly tradition, and now I’ve come to expect chicken pot pie when fall arrives.

So this recipe is inspired by my memories of store-bought chicken pot pie. But made super easy and gluten-free too. Gluten-free pie crust can be tricky, and I’ve found I enjoy the chicken pot pie filling over pasta way more than a gummy gluten-free crust.

A large white pot filled with chicken pot pie pasta with a wood spoon in it.

Ingredients & Substitutions

Penne pasta, chicken thighs, onion, carrots, celery stalks, peas, chicken broth, butter, thyme, and heavy cream in potter bowls on a wood cutting board.
  • Chicken thighs – boneless skinless chicken thighs are perfect in this dish because they stay nice and moist. You can also use chicken breasts, just be careful not to overcook them.
  • Pasta – you can use regular or gluten-free pasta. I use Jovial and penne is my favorite in this recipe, but fusilli and farfalle (bowties) are both great as well.
  • Veggies – a mixture of onion, carrots, and celery is classic in chicken pot pie with peas added in at the end. These veggies add a lot of depth to the sauce.
  • Cream – heavy cream, coconut cream, or my Cashew Cream all work in this recipe. I’ve made this recipe with all 3 and they’re all good, so choose whichever option works for you. I used to make this with half & half, but I really do think heavy cream is a touch better and creamier.
  • Thyme – fresh thyme gives you the best flavor, but dried thyme works well here too.
  • Butter – olive oil, ghee, or dairy-free butter can all be used in this recipe.
  • Cornstarch – or tapioca starch both work in this recipe. You can use arrowroot, but I’d start with less because it tends to thicken more.

How to make this recipe step by step

Cooking cubed up chicken thighs in a large white skillet on the stove top with a wooden spoon.

Step 1: After you’ve prepped the veggies, bring a large pot of water to a boil. Meanwhile, sauté the chicken until it’s just barely done and remove it from the pan.

Adding chicken broth and thyme to the cooking diced carrots, onion, and celery in a large white skillet.

Step 2: Next sauté the onion, carrots, and celery until just beginning to soften. Then add the thyme and chicken stock. Simmer over low until the veggies have completely softened, about 10 minutes.

Partway through the cooking time for the veggies, cook the pasta in a large pot of well-salted water.

Thickening the chicken pot pie soup base in a large white skillet.

Step 3: When the veggies are tender, there should still be enough liquid to almost cover them. If there isn’t enough liquid, add a bit more chicken broth.

Add the cream or coconut cream and thicken with the cornstarch mixed with water until your desired consistency is reached. It should be like a thin gravy.

Adding the peas and cooked chicken to the chicken pot pie soup base in the large white skillet.

Step 4: When the pasta is done drain it, and add the frozen peas to the pot pie gravy mixture.

Tossing the cooked penne pasta with the chicken pot pie soup base in a large white pot.

Step 5: Finally toss the pot pie gravy mixture together with the freshly cooked pasta with the heat on medium. Season to taste with sea salt and pepper and serve.

Two white bowls full of chicken pot pie pasta with a brown linen napkin on the side and a white handled fork on the other side of the bowls.

Ways to serve this

FAQ’s

Can I use chicken breasts instead of chicken thighs?

Yes you can use chicken breasts in place of the chicken thighs in this Chicken Pot Pie Pasta. Just be careful not to overcook them. It’s better to undercook the chicken thighs in the first step, then finish cooking them completely when you toss the pasta together with the sauce.

What can I use instead of penne pasta?

Bowties (farfalle), fusilli, rigatoni, or pretty much any shape of pasta works in this recipe in place of the penne pasta called for. You can also use short egg noodles as well.

Storing leftovers

  • To store – place the leftovers into an airtight container and store them in the refrigerator for 4-5 days.
  • Make ahead – the chicken pot pie filling/sauce can be made ahead and refrigerated for up to 3 days. When you’re ready to serve this recipe, bring the sauce to a boil, add the peas, and toss it together with the freshly cooked pasta.
  • Reheating – reheat any leftover pasta by adding a portion to a small saucepan with a couple of tablespoons of water. Cover and heat over medium stirring often until heated through.
  • To freeze – you can freeze this pasta for up to 3 months in an airtight container, but I personally don’t recommend it because it’s on the mushy side when you defrost it. Gluten-free pasta really doesn’t keep all that well!
Two white bowls of chicken pot pie pasta on a white background with a brown linen napkin on the side of the bowls.

Tips & Tricks

  • I used fresh thyme for the filling because I have an abundance of it in my herb garden, but dried thyme works as well.
  • If you happen to have Homemade Chicken Stock in the freezer, this is the time to use it. I have made it with low-sodium boxed stock which was delicious, but homemade is noticeably better.
  • I like to add the frozen peas right at the end of the cooking time. Frozen peas are partially cooked before being frozen, so they mostly need to heat up in the sauce. This also helps to keep them a nice bright green in the finished pasta dish.

Dietary Options & Substitutions

  • Dairy-free – my favorite options are coconut milk, or you can use my Savory Vegan Cashew Cream Sauce in equal parts for heavy cream.
  • Gluten-free – I make this recipe with 100% brown rice pasta which is gluten-free. We use Jovial pasta because they have the best gluten-free pasta texture.
Close up of a bowl of chicken pot pie pasta with a white handled fork in the side of the pasta.

I hope you enjoy this Chicken Pot Pie Pasta recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.

Two white bowls full of chicken pot pie pasta with a brown linen napkin on the side and a white handled fork on the other side of the bowls.

Chicken Pot Pie Pasta


5 from 9 votes
Author: Kari Peters
Total Time 45 minutes
Yield: 6 servings
Course: Dinner

INGREDIENTS  

  • 1 pound boneless - skinless chicken thighs, cubed into 1″ pieces
  • 4 tbsp butter - or olive oil, dairy free butter
  • 3 cups diced yellow onion - 1/2″ pieces
  • 2 cups thinly sliced carrots
  • 2 cups thinly sliced celery
  • 1 tbsp chopped fresh thyme - or 1 Teaspoon dried
  • 2 cups Homemade Chicken Stock - or low-sodium chicken broth
  • 1 tbsp cornstarch - or tapioca starch
  • 1 cup heavy cream - or coconut milk/Savory Vegan Cashew Cream Sauce for dairy free
  • 1 1/2 cups frozen peas
  • 12 ounces penne pasta - I used 1 box Jovial gluten-free brown rice pasta
  • 1 tsp sea salt - or to your taste
  • 1 tsp freshly ground black pepper - or to your taste
  • Optional: 1 Tablespoon chopped fresh parsley

INSTRUCTIONS 

  • Sauté the cubed chicken in a large skillet over medium-high heat in 1 tablespoon of butter. When the chicken is barely done, or close to done, remove it from the pan and set it aside. It will finish cooking in the sauce at the end.
  • In the same pan, lower the heat to low or medium-low, and add the remaining 3 tablespoons of butter with the onion, carrots, and celery.
  • Cook, stirring occasionally, until the vegetables have softened, about 5 minutes (try to keep the heat low to avoid browning the veggies). Then add the thyme and chicken broth and simmer on the lowest setting until fully softened, about 10 more minutes.
  • Meanwhile, prepare the rest of the ingredients and bring a large pot of salted water to a boil for the pasta. Cook the pasta to the package directions, al dente, with some resistance when you bite into it.
  • Mix the cornstarch with enough water to dissolve it. When the veggies are tender, there should be enough chicken broth to almost cover them. If the broth looks low, add a bit more.
  • Add the cream, then, drizzle the cornstarch mixture slowly into the chicken pot pie filling, stirring to mix well as you add it. Add peas and sautéed chicken, and bring the mixture back to a boil to thicken it.
  • When the pasta is cooked, drain but don't rinse it and add it to the chicken pot pie filling. Stir to combine, and season to taste with sea salt and pepper.
  • Garnish chopped parsley if desired and serve immediately.
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NOTES

I used to use half and half in this recipe, but we really enjoy the richness of heavy cream instead.
Category: Dinner
Cuisine: American
Keywords: Chicken Pot Pie Noodles, Chicken Pot Pie Noodles Recipe, Chicken Pot Pie Pasta Recipe, Creamy Chicken Pot Pie Pasta

nutrition facts

Calories: 609kcal | Carbohydrates: 65g | Protein: 28g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 614mg | Potassium: 861mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8450IU | Vitamin C: 26mg | Calcium: 112mg | Iron: 3mg
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This recipe was originally published in 2017 and updated in 2024 with new photos, tips, and information.

30 thoughts on “Chicken Pot Pie Pasta”

  1. What a dynamic duo! This looks so good. I used to get the frozen dinners too – this is no match, but it’s nearly as simple. Yum!!!

    Reply
  2. I love our special times and food usually seems to be at the base. Even hiking. Your chicken pot pie pasta is much better than the frozen versions we used to get. My favorite doughnut is raised glazed in case there is a gluten free version out there Good luck with that challenge.

    Reply
5 from 9 votes

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