Introduction
Oh my goodness, welcome back to the kitchen, friend! There’s something incredibly magical about comfort food, isn’t there? For me, one of the ultimate cozy dishes is a classic Chicken Pot Pie. It just wraps you up in a warm hug! But let’s be real, making a traditional pot pie with crust and all can be a bit of a project, especially on a busy weeknight. That’s where this Chicken Pot Pie Pasta recipe swoops in to save the day!
Imagine all those familiar, beloved flavors – tender chicken, savory gravy, and sweet vegetables – all swirled together with comforting egg noodles. It’s everything you love about pot pie, but in a super easy, one-pot (almost!) pasta dish that comes together in a flash. Seriously, you’re going to want to add this to your regular rotation. It’s quick, simple, and guaranteed to bring smiles around the dinner table.
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes! Perfect for those crazy weeknights.
- Easy: Simple steps, minimal fuss. Great for beginners or seasoned cooks wanting a break.
- Giftable: Bring a warm batch to a friend who needs a little cheering up.
- Crowd-Pleasing: Kid-friendly and a guaranteed hit with adults. It’s classic comfort food!
Ingredients
Here’s what you’ll need to gather to make this magic happen. Most of these are probably already staples in your pantry and fridge!
- 3 boneless, skinless chicken breasts, diced: The star of the show! Dicing helps it cook quickly and evenly.
- ½ yellow onion, diced: Adds that essential aromatic base.
- 1 tablespoon minced garlic: Because what’s comfort food without garlic?
- 12 oz frozen mixed vegetables: Peas, carrots, corn, green beans – the classic pot pie mix! Using frozen makes this SO easy.
- 1 (10.5 oz) can cream of mushroom soup: Adds creaminess and depth. Trust me on this one!
- 1 (10.5 oz) can cream of chicken soup: Doubling up on the creamy soup base for ultimate comfort.
- ½ cup milk: To thin out the sauce just right. Any milk works here!
- 2 tablespoons butter: For sautéing and adding richness.
- 1 tablespoon chicken bouillon powder: A secret weapon for boosting that savory chicken flavor.
- ½ teaspoon paprika: Adds a little warmth and color.
- Salt & black pepper, to taste: Essential for seasoning! Start with a little and adjust as you go.
- 12 oz egg noodles: The perfect shape and texture to cradle all that creamy sauce.
How to Make It
Let’s get cooking! You’ll be surprised how quickly this comes together.
- First things first, get a pot of water boiling for your pasta. Cook those egg noodles according to the package directions until they’re perfectly al dente. Once they’re done, drain them well and set them aside. Don’t rinse them!
- While your pasta is doing its thing, grab a large pot or a deep skillet. Melt the butter over medium heat. Add your diced chicken and cook it until it’s beautifully browned and cooked through. You want those little golden bits! Remove the chicken from the pot and put it on a plate for a moment.
- Now, toss the diced onion into the same pot. Cook them until they’re soft and translucent, which should take about 3-5 minutes. Scrape up any tasty brown bits from the chicken while you stir!
- Add the minced garlic to the pot and cook for just one minute more, until you can smell that amazing garlic aroma. Don’t let it burn!
- Stir in the frozen mixed vegetables. Cook them for 5-7 minutes, stirring occasionally, until they’re tender-crisp. They’ll finish cooking in the sauce.
- Pour in the cream of mushroom soup, cream of chicken soup, and the milk. Give it a good stir. Now, add the chicken bouillon powder, paprika, salt, and pepper. Mix everything until it’s smooth. Bring the sauce to a gentle simmer, stirring often.
- Bring the cooked chicken back into the pot with the sauce and veggies.
- Finally, add the drained cooked egg noodles to the pot. Gently stir everything together until the pasta is completely coated in that luscious, creamy sauce.
- Heat it through for just a few minutes, making sure everything is hot and cozy.
- Serve immediately! Grab your bowls and dig in.
Substitutions & Additions
This recipe is super flexible! Feel free to get creative:
- Veggies: Don’t have the frozen mix? Use fresh chopped carrots, celery, peas, or corn. Sauté heartier veggies like carrots and celery with the onion for longer.
- Pasta: Not an egg noodle fan? Use penne, rotini, or even elbow macaroni.
- Protein: Leftover rotisserie chicken works wonderfully here! Skip step 2 and add shredded chicken when you add the cooked veggies. You could also use cooked turkey.
- Creaminess Boost: Stir in a splash of heavy cream or a tablespoon of cream cheese at the end for extra richness.
- Cheese Please: A sprinkle of shredded cheddar or Parmesan over the top before serving? Yes, please!
- Herbs: A pinch of dried thyme or poultry seasoning added with the spices would really enhance the pot pie flavor. A sprinkle of fresh parsley before serving adds brightness.
Tips for Success
- Don’t Overcook the Noodles: Cook them al dente because they will continue to cook slightly when added to the hot sauce.
- Season as You Go: Taste and adjust the salt and pepper, especially after adding the soups and bouillon.
- Keep it Moving: Stir the sauce frequently once simmering to prevent it from sticking to the bottom of the pot.
- Prep Ahead: You can cook the chicken and chop the onion ahead of time to make dinner even faster! Store them in the fridge until ready to use.
How to Store It
Got leftovers? You’re in luck! This pasta reheats pretty well.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce might thicken slightly as it cools, so you might want to add a splash of milk or chicken broth when reheating to loosen it up. Reheat gently on the stovetop over low heat or in the microwave.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Chop your fresh veggies (carrots, celery, corn, peas) into bite-sized pieces. Add harder veggies like carrots and celery when you cook the onion, giving them extra time to soften before adding softer veggies like peas and corn later.
Can I make this ahead of time?
While it’s best served fresh, you can definitely make the chicken and sauce mixture ahead of time. Store it separately from the cooked pasta. When ready to serve, reheat the sauce, cook the noodles fresh, and combine. This prevents the noodles from getting mushy.
What kind of chicken is best?
Boneless, skinless chicken breasts or thighs work great. You can also use leftover cooked chicken, like rotisserie chicken, which makes it even faster!
Is this recipe freezer-friendly?
Pasta dishes with creamy sauces and noodles can sometimes change texture when frozen and reheated (the sauce might separate, and noodles can get soft). While technically possible, it’s generally best enjoyed fresh or from the fridge.
Cozy Chicken Pot Pie Pasta
Equipment
- Large pot or deep skillet
- Pot for boiling pasta
Ingredients
Main Ingredients
- 3 boneless, skinless chicken breasts diced
- 0.5 yellow onion diced
- 1 tablespoon minced garlic
- 12 oz frozen mixed vegetables Peas, carrots, corn, green beans
- 1 can cream of mushroom soup 10.5 oz
- 1 can cream of chicken soup 10.5 oz
- 0.5 cup milk Any milk works
- 2 tablespoons butter
- 1 tablespoon chicken bouillon powder
- 0.5 teaspoon paprika
- Salt to taste
- black pepper to taste
- 12 oz egg noodles
Instructions
- First things first, get a pot of water boiling for your pasta. Cook those egg noodles according to the package directions until they're perfectly al dente. Once they're done, drain them well and set them aside. Don't rinse them!
- While your pasta is doing its thing, grab a large pot or a deep skillet. Melt the butter over medium heat. Add your diced chicken and cook it until it's beautifully browned and cooked through. You want those little golden bits! Remove the chicken from the pot and put it on a plate for a moment.
- Now, toss the diced onion into the same pot. Cook them until they're soft and translucent, which should take about 3-5 minutes. Scrape up any tasty brown bits from the chicken while you stir!
- Add the minced garlic to the pot and cook for just one minute more, until you can smell that amazing garlic aroma. Don't let it burn!
- Stir in the frozen mixed vegetables. Cook them for 5-7 minutes, stirring occasionally, until they're tender-crisp. They'll finish cooking in the sauce.
- Pour in the cream of mushroom soup, cream of chicken soup, and the milk. Give it a good stir. Now, add the chicken bouillon powder, paprika, salt, and pepper. Mix everything until it's smooth. Bring the sauce to a gentle simmer, stirring often.
- Bring the cooked chicken back into the pot with the sauce and veggies.
- Finally, add the drained cooked egg noodles to the pot. Gently stir everything together until the pasta is completely coated in that luscious, creamy sauce.
- Heat it through for just a few minutes, making sure everything is hot and cozy.
- Serve immediately! Grab your bowls and dig in.
Notes
- Don't Overcook the Noodles: Cook them al dente because they will continue to cook slightly when added to the hot sauce.
- Season as You Go: Taste and adjust the salt and pepper, especially after adding the soups and bouillon.
- Keep it Moving: Stir the sauce frequently once simmering to prevent it from sticking to the bottom of the pot.
- Prep Ahead: You can cook the chicken and chop the onion ahead of time to make dinner even faster! Store them in the fridge until ready to use. Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce might thicken slightly as it cools, so you might want to add a splash of milk or chicken broth when reheating to loosen it up. Reheat gently on the stovetop over low heat or in the microwave. FAQs:
- Can I use fresh vegetables instead of frozen? Absolutely! Chop your fresh veggies (carrots, celery, corn, peas) into bite-sized pieces. Add harder veggies like carrots and celery when you cook the onion, giving them extra time to soften before adding softer veggies like peas and corn later.
- Can I make this ahead of time? While it's best served fresh, you can definitely make the chicken and sauce mixture ahead of time. Store it separately from the cooked pasta. When ready to serve, reheat the sauce, cook the noodles fresh, and combine. This prevents the noodles from getting mushy.
- What kind of chicken is best? Boneless, skinless chicken breasts or thighs work great. You can also use leftover cooked chicken, like rotisserie chicken, which makes it even faster!
- Is this recipe freezer-friendly? Pasta dishes with creamy sauces and noodles can sometimes change texture when frozen and reheated (the sauce might separate, and noodles can get soft). While technically possible, it's generally best enjoyed fresh or from the fridge.