Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta is a comforting, creamy dish that brings all the flavors of a classic pot pie into a simple pasta dinner. It’s perfect for busy weeknights when you want something hearty and satisfying without the fuss of making a traditional pot pie crust.

Ingredients

• 12 oz frozen mixed vegetables (such as Birds Eye mixed vegetables)
• 1/2 yellow onion, diced into 1/2-inch pieces
• 2 tbsp unsalted butter
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and black pepper, to taste
• 1 tbsp freshly minced garlic
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1/2 cup whole milk
• 12 oz egg noodles

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente. Drain and set aside.
2. Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2–4 minutes until it begins to soften. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and black pepper. Stir to coat the chicken evenly.
3. Step 3: When the chicken is nearly cooked through, add the frozen mixed vegetables. Stir well and cook for about 5 minutes until the vegetables are heated through and tender. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.
4. Step 4: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Combine everything fully, reduce heat to low, and let the mixture gently simmer for a few minutes until warmed through and slightly thickened. Turn off the heat.
5. Step 5: Add the cooked, drained egg noodles to the skillet. Stir well to fully coat the noodles with the creamy sauce. Serve immediately and enjoy.

Tips & Variations

• Use fresh garlic instead of pre-minced for the best flavor and aroma.
• Feel free to swap the mixed vegetables for your favorite combination, such as peas and carrots or green beans.
• For a richer sauce, substitute the milk with half-and-half or light cream.
• Add a pinch of thyme or rosemary for an herbal twist reminiscent of traditional pot pie flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cooked chicken instead of fresh chicken breasts?

Yes, you can use pre-cooked frozen chicken. Just add it in step 3 to warm through with the vegetables rather than cooking it from raw.

Is this recipe freezer-friendly?

This dish can be frozen, but the texture of the noodles may change slightly after thawing. To freeze, store in an airtight container and use within one month. Thaw overnight in the refrigerator before reheating.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.6 from 147 reviews

This Quick Chicken Pot Pie Pasta is a comforting and easy-to-make dish featuring tender chicken chunks, mixed vegetables, and a creamy homemade sauce reminiscent of classic chicken pot pie flavors, all tossed with perfectly cooked egg noodles for a satisfying meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Vegetables

• 12 oz frozen mixed vegetables (Birds Eye mixed vegetables recommended)
• 1/2 yellow onion, diced into 1/2-inch pieces
• 2 tbsp unsalted butter (such as Kerrygold)
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and ground black pepper, to taste
• 1 tbsp freshly minced garlic
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika

Creamy Sauce

• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1/2 cup whole milk

For Serving

• 12 oz egg noodles
• Salt and ground black pepper, as needed for pasta water and seasoning

Instructions

1. Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente. Drain and set aside.
2. Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
3. Add Vegetables and Garlic: When the chicken is nearly cooked through, add the frozen mixed vegetables to the skillet. Stir to combine and cook for about 5 minutes until vegetables are heated through and tender. Add the minced garlic and cook for 30-45 seconds, stirring, until fragrant.
4. Make the Creamy Sauce: Pour in the condensed cream of chicken soup, condensed cream of mushroom soup, and whole milk. Stir everything together until fully combined. Reduce heat to low and let the mixture come to a gentle simmer. Cook for a few minutes until heated through and slightly thickened, then turn off the heat.
5. Combine Noodles and Serve: Add the cooked egg noodles to the skillet and stir well to coat the noodles evenly in the creamy chicken and vegetable sauce. Serve immediately, hot and enjoy!

Notes

• For best flavor, use freshly minced garlic instead of pre-minced.
• Ensure chicken is cooked to an internal temperature of 165°F for safe eating.
• You can substitute cream of mushroom or cream of chicken soups with homemade versions for a healthier option.
• Adjust seasoning with salt and pepper according to your taste preference.
• Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Keywords: quick chicken pot pie pasta, creamy chicken pasta, chicken and vegetable pasta, easy chicken dinner, one-pan chicken pasta