Chicken Pot Pie Pasta: Quick Comforting Family Meal

Remember those chilly nights when the kitchen smelled like something bubbling under a biscuit top? This Chicken Pot Pie Pasta brings all that cozy comfortwithout ever turning on the oven. It’s been making the rounds on Pinterest and TikTok for good reason: creamy, hearty, easy, and ready in about 30 minutes with just one pot.

This dish is what happens when grandma’s pot pie meets creamy weeknight pasta. We’re talking tender shredded rotisserie chicken, frozen peas and carrots, and soft, twisty egg noodlesstraight from your pantry or freezer. Hearty, nostalgic, and seriously satisfying. Full recipe and tips just below!

I grew up with pot pie on Sundaysthose golden, flaky-topped casseroles that filled the house with warmth. Now, I lean into cozy food I can make by Tuesday’s dinner rush. After testing this recipe three different ways, I’ve perfected the balance so the sauce is just thick enough to coat every bite. Wait until you see the little flavor twist I includedyou’ll love it!

Why You’ll Love This Chicken Pot Pie Pasta

This recipe is like a warm hug in a bowland we all need more of those, right? Here’s why it deserves a spot on your table:

• Comfort meets convenience: All the creamy, nostalgic vibes of pot pie, but in half the time. No pastry crust to fuss withjust hearty egg noodles!
• Family-approved: This dish is packed with tender chicken, a cozy sauce, and veggies. Even picky eaters will grab seconds.
• One-pot wonder: Save on cleanup and dishes while reaping maximum flavor. You’ll cook everything in one skillet or heavy-bottomed pot.
• Pantry-friendly: With frozen veggies, canned soup, and pasta, you likely have all the ingredients right at home.

Ingredients You’ll Need

Here’s the lineup for your Chicken Pot Pie Pasta. These ingredients are simple but deliver rich flavor and comfort:

• Chicken: Boneless, skinless chicken breasts, cut into 1-inch pieces for fast, even cooking. You can also use shredded rotisserie chicken for convenience.
• Veggies: Use one 12 oz bag of frozen mixed vegetables (peas, corn, carrots, and green beans work great). No peeling or chopping needed!
• Sauces: A mix of condensed cream of chicken and cream of mushroom soups creates a velvety, flavorful sauce base.
• Seasonings: Chicken bouillon, paprika, garlic, salt, and freshly cracked black pepper for depth and balance.
• Noodles: Wide egg noodles soak up the creamy sauce and feel extra comforting. You can substitute with rotini or shells if needed.

Quick Ingredient Reference Table

Step-By-Step: How to Make Chicken Pot Pie Pasta

If you can stir and simmer, you’ve got this. Here’s the step-by-step breakdown for pot pie goodness in pasta form:

1. Sauté the chicken and aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add 1/2 diced yellow onion, 2 cloves of minced garlic, and 1/2 teaspoon paprika. Sauté until fragrant (about 2 minutes). Add the chicken pieces and cook until no longer pink, about 5–7 minutes.
2. Add the sauce: Stir in 1 can each of cream of chicken and cream of mushroom soup, along with 1 1/2 cups milk and 1 teaspoon chicken bouillon. Stir well and let it gently bubbleit will thicken as it simmers.
3. Add the veggies and noodles: Stir in the frozen vegetables and the uncooked egg noodles. Cover with lid and simmer on medium-low, stirring occasionally, until noodles are tender and the sauce is rich and creamy (about 10–12 minutes). If it thickens too much, add a splash of water or milk to loosen.
4. Season and serve: Taste and adjust seasoning with salt and pepper. Serve hot, optionally with a sprinkle of fresh herbs or grated cheese. Enjoy immediately for best texture.

Pro Tip: Timing Guide

Troubleshooting & Substitution Tips

Don’t worry if it’s not picture-perfectit’s homemade comfort! Try these tips to make it work for you:

• Sauce too thick? Stir in 1/4 cup additional milk or water until desired consistency returns.
• No egg noodles? Rotini, penne, or small shells are great alternatives that soak up the sauce beautifully.
• No bouillon? Substitute with 1/2 teaspoon salt and 1/4 teaspoon poultry seasoning for balanced flavor.

Make it yours: Add 1/2 cup shredded cheddar, sautéed mushrooms, or a splash of white wine for extra richness.

Serving & Storage

Chicken Pot Pie Pasta is best served hot and freshly made. But the leftovers are just as comforting with a little love:

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days in the fridge.
• Reheat: Warm on the stovetop or in the microwave with a splash of milk stirred in to bring back the creaminess.
• Freeze: Not recommended, as the sauce may separate. It’s best enjoyed fresh due to its dairy base and quick-cook nature.

Expert Insight: The Comfort of Chicken Pot Pie Pasta

Chicken pot pie pasta elegantly captures the cozy, creamy essence of traditional pot pie with the convenience of a quick pasta dish. By combining tender chicken and savory vegetables in a rich sauce, this recipe balances hearty flavors and textures, making it a satisfying weeknight meal that’s both comforting and approachable.

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Finding the Comfort in Chicken Pot Pie Pasta

This chicken pot pie pasta recipe took a few kitchen misadventures before it truly clickedlike the time I added too much cream and ended up with a sauce more like soup than supper. But with some patience and plenty of tasting, I nailed a version that’s perfectly rich, balanced, and just right for cozy family dinners.

FAQs ( Chicken Pot Pie Pasta )

Conclusion

Chicken Pot Pie Pasta is a cozy, quick, family-friendly dinner that’s ready in about 30 minutes using just one potideal for busy weeknights. The creamy sauce hugs every bite of chicken and veggies, making this dish a warm and satisfying meal.

Switch up the frozen veggies with fresh green beans or diced carrots, or add a finishing touch with chopped parsley or parmesan. A splash of dry white wine in the sauce lifts the flavor even more. Leftovers? Add a bit of milk when reheating and enjoy the same creamy texture as day one. These small tips have grown from years of cozy home cookingand now you can use them, too.

Have your own twist on this favorite? Snap a photo or drop your tips belowI’d love to hear how you make it yours. Don’t forget to share with anyone craving some extra weekday comfort. Trust me, you’ll come back to this recipe again and again.

Yesica Andrews

Chicken Pot Pie Pasta: Quick Comforting Family Meal

This Chicken Pot Pie Pasta is a delicious, creamy, and comforting dish that brings together the best flavors of a Rotisserie Chicken Pot Pie and Chicken Potpie Casserole into a quick and easy family meal. Perfect for busy weeknights, this recipe combines tender chicken, savory vegetables, and rich sauces with egg noodles for a satisfying twist on classic comfort food. Enjoy the convenience of a One Pot Chicken Pot Pie with all the cozy taste of a Chicken Pot Pie Casserole with Noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 2200

Ingredients Method Notes

Ingredients

  

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

Method

 

1. In a large skillet, melt butter over medium heat.
2. Add diced onion and garlic; sauté until fragrant and translucent.
3. Add chicken pieces, season with salt, black pepper, paprika, and chicken bouillon; cook until chicken is no longer pink.
4. Stir in frozen vegetables and cook for 5 minutes until heated through.
5. In a bowl, mix condensed cream of chicken soup, cream of mushroom soup, and milk until smooth.
6. Pour the creamy sauce into the skillet and stir to combine.
7. Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld.
8. Meanwhile, cook egg noodles according to package instructions; drain well.
9. Add cooked noodles to the skillet, gently tossing to coat in the sauce.
10. Serve hot and enjoy your comforting Chicken Pot Pie Pasta.

Notes

• For extra flavor, add a sprinkle of fresh thyme or parsley before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.