Pot Pie Pasta Recipe

Introduction

Pot Pie Pasta is a comforting twist on the classic chicken pot pie, combining creamy sauce and tender chicken with hearty pasta and vegetables. This easy, one-pot meal is perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

• 3 boneless, skinless chicken breasts, cut into chunks
• 1/2 yellow onion, diced
• 1 tbsp finely chopped garlic
• 12 oz frozen assorted vegetables
• 2 tbsp butter
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• Salt and ground black pepper, as needed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk
• 12 oz egg noodles

Instructions

1. Step 1: In a large pot or deep skillet, melt butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Step 2: Add the chicken chunks and cook until they are no longer pink on the outside, about 5-7 minutes.
3. Step 3: Stir in the frozen vegetables, chicken bouillon granules, paprika, salt, and pepper. Cook for another 2-3 minutes until vegetables begin to soften.
4. Step 4: Pour in the condensed cream of mushroom and cream of chicken soups along with the milk. Stir well to combine and bring the mixture to a simmer.
5. Step 5: Add the egg noodles to the pot. Stir to submerge them in the sauce. Cover and cook over low heat, stirring occasionally, until the noodles are tender, about 12-15 minutes. Add a splash of water or milk if the sauce gets too thick.
6. Step 6: Taste and adjust seasoning with more salt and pepper if needed. Serve warm and enjoy the creamy, comforting flavors.

Tips & Variations

• For added flavor, use fresh herbs like thyme or parsley sprinkled on top before serving.
• Substitute the frozen vegetables with fresh seasonal vegetables if you prefer.
• Use low-sodium soups and adjust salt to control sodium levels.
• Leftovers taste great reheated, and the flavors develop even more overnight.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute egg noodles with other short pasta shapes like penne, rotini, or shells. Just adjust the cooking time accordingly.

Is it possible to make this recipe vegetarian?

To make it vegetarian, omit the chicken and use vegetable broth along with cream of mushroom soup. Add extra vegetables or plant-based protein such as tofu or chickpeas for added substance.

Pot Pie Pasta Recipe

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★★★★★

4.8 from 65 reviews

Pot Pie Pasta is a comforting, creamy one-pot dish that combines tender chicken, mixed vegetables, tender egg noodles, and a savory blend of cream of mushroom and chicken soups. This easy-to-make recipe recreates the classic flavors of chicken pot pie in a quicker, pasta-based form perfect for a cozy weeknight dinner.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 3 boneless, skinless chicken breasts, cut into chunks

Vegetables

• 1/2 yellow onion, diced
• 1 tbsp finely chopped garlic
• 12 oz frozen assorted vegetables

Dairy

• 2 tbsp butter
• 1/2 cup milk

Pantry

• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• Salt and ground black pepper, as needed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 12 oz egg noodles

Instructions

1. Prepare the Chicken and Vegetables: In a large skillet or deep pan, melt the butter over medium heat. Add the diced onion and finely chopped garlic, cooking until the onions become translucent and fragrant, about 3-4 minutes. Add the chicken chunks and cook until lightly browned on all sides but not fully cooked through, approximately 5-7 minutes.
2. Add Seasonings and Liquids: Sprinkle the chicken bouillon granules, paprika, salt, and ground black pepper over the chicken mixture. Stir in the frozen assorted vegetables and cook for another 2-3 minutes until they begin to soften. Then, stir in the condensed cream of mushroom soup, cream of chicken soup, and milk, mixing everything together until well combined and creamy.
3. Cook the Noodles: Add the uncooked egg noodles to the skillet, stirring to ensure they are evenly coated with the sauce. Add enough water (approximately 2 cups) to just cover the noodles. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until the noodles are tender and the chicken is fully cooked.
4. Final Touch and Serve: Once the noodles are cooked and the sauce has thickened to your liking, taste and adjust seasoning with additional salt and pepper if needed. Serve the pot pie pasta hot, garnished with fresh herbs like parsley if desired for an extra pop of flavor and color.

Notes

• You can substitute chicken breasts with chicken thighs for a juicier result.
• Mix in fresh or canned vegetables if frozen assortments aren’t available.
• For a thicker sauce, cook uncovered for the last few minutes to reduce excess liquid.
• Use low-fat soups or milk for a lighter version.
• Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop or microwave.

Keywords: pot pie pasta, chicken pasta, creamy chicken pasta, one pot meal, easy dinner, comfort food