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15-Minute Creamy Chicken Pot Pie Pasta

Starting off the 15-minute meals in 15 days strong with this super creaming chicken pot pie pasta. If you're looking for a simple and filling meal that is delicious anytime of the year, this one is for you! It can be prepared in less than 15 minutes and only has 10 ingredients. I bought grocery store pre-cooked chicken which you can get from any grocery store in either rotisserie or packaged form. I also bought pre chopped onions because no one has time for that! I also used egg noodles that cook in under 3 minutes for my this recipe, but you can use leftover cooked egg noodles, or cook them while you are working on the rest of the recipe (you don't add the pasta in until the very end!)

I am so excited to be sharing these 15-minute meals. They are definitely a challenge for me as it is difficult to come up with meals that have limited ingredients and that can be done very quickly. However, it is so fun and satisfying once I have accomplished a tasty recipe in under 15-minutes and I can't wait to share them all with you! Happy 15-minute cooking!


  • 2 tbsp DF buttery spread

  • 1/2 cup pre-chopped yellow onions

  • 2 tsp pre-minced store bought garlic

  • 1 tbsp cornstarch

  • 1 cup low-sodium chicken broth

  • 1 cup full fat coconut cream (If not DF, you can use heavy cream instead)

  • 1 1/2 cups frozen peas and carrots

  • Roughly 10 oz egg noodles, cooked to al dente

  • 1 1/2 cups cooked store bought chicken (rotisserie or packaged)

  • salt & pepper to taste


  1. If your pasta is not already cooked, boil it based off of box directions to al dente. You can allow it to cook while you're preparing the rest of the dish.

  2. Heat a large deep pan over medium to high heat. Melt the DF buttery spread in the pan then add in the chopped yellow onions and minced garlic.

  3. Stir and cook for about 3 minutes until the onions begin to soften. Stir in the cornstarch until it is coating all of the onions and garlic.

  4. Pour in the chicken broth, full fat coconut cream and frozen peas and carrots and stir until combined. Bring to a boil and allow the liquid to cook for about 5 to 7 minutes, until it becomes thickened and the peas and carrots are soft.

  5. Turn the heat to low and stir in the cooked egg noodles and store bought chicken and allow to heat through. Taste the pasta and add salt & pepper to your taste preference.

  6. Serve hot and garnish with rosemary or parsley if you would like and enjoy! You can store the pasta in an air-tight container in the fridge for 3 to 4 days and heat it up in the microwave.

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