Chicken Pot Pie Pasta

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Chicken Pot Pie Pasta



  • 1 Cup of Cooked Chicken
  • 16 oz of Egg Pasta Noodles
  • 1 Cup of Celery
  • 1 Cup of Carrot
  • 1 Cup of Chicken Broth
  • 2 Tablespoon of Olive Oil
  • 1½ Cup of Onions
  • 2 Garlic Cloves, Minced
  • 2 Teaspoons of Parsley
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • ½ Teaspoon of Oregano
  • ½ Teaspoon of Garlic Powder


  1. In a large skillet over medium heat add in oil and garlic.
  2. Add in carrots and celery and cook for 5 minutes
  3. Add in chicken broth and pasta - cover and cook for till pasta is cooked.
  4. Add in the rest of the ingredients - stir and let stir without heat for 5 minutes
  5. Serve

I am ALL about skillet meals lately – I really think it is because of the colder weather. Eric loves chicken pot pies BUT I never can make one. I tried once and it did not go well – the whole crust thing did me in. It was a HUGE hot mess so I was trying to think of a way to get the flavors without having to deal with the crust. Well I found the answer in this pasta dish. It is BEYOND easy to make – plus I love that you are able to fill it up with vegetables ( I always struggle for Eric to eat vegetables). My dad loved the dish too – here he is helping me cook the dish


This dish makes enough for the whole family to enjoy. It makes VERY large portions for about 4 people. I was trying to think of a way to make this dish gluten – free and it really did not work out well – I am a little bummed about that.


This is everything you will need – I used leftover chicken to even make this recipe easier.  I really hope you like this recipe 🙂


If you try the Chicken Pot Pie Pasta please make sure to leave a comment and let me know what you think