Chicken Pot Pie Pasta

Chicken Pot Pie Pasta is the dish I turn to when I want ultimate comfort and a one-pan dinner everyone will happily devour. Think rich creamy chicken pot pie flavor but with silky egg noodles in place of pie crust perfect for when you need something cozy but no time for making dough.

I first brought this to a potluck and there were zero leftovers I now keep the ingredients stocked in my freezer and pantry because when my daughter comes home from college this is always her request

Ingredients

• Boneless skinless chicken breasts: diced for lean hearty protein make sure to trim and cut to bite size
• Yellow onion: diced sweet and savory base pick a firm onion for best flavor
• Minced garlic: for aromatic depth and savory notes use fresh or a good quality jarred option
• Frozen mixed vegetables: convenient and packed with color choose a blend with corn peas and carrots
• Cream of mushroom soup: luscious texture plus earthy flavor opt for a low sodium version if preferred
• Cream of chicken soup: extra creaminess and savory boost
• Milk: to thin and bring everything together whole milk gives best richness
• Butter: for sautéing and adding flavor choose unsalted to control seasoning
• Chicken bouillon powder: for deep savory undertones
• Paprika: adds gentle warmth and color smoked paprika gives extra depth if you have it
• Salt and black pepper: seasoning to taste always taste as you go
• Egg noodles: smooth texture clings to the sauce look for wide egg noodles for the fullest bite

Instructions

Cook the Egg Noodles:

Boil a large pot of salted water bring it to a rolling boil then add egg noodles Cook following package instructions for al dente which keeps them tender but not mushy Drain completely and set aside in a large bowl or spread out so they do not stick

Sauté the Onion:

Place a large deep skillet on medium high heat and add the butter Once melted add finely diced yellow onion Stir regularly and cook for two to four minutes until onions turn translucent and begin to soften Take your time here as sweet well cooked onions are the foundation

Add Chicken:

Scatter diced chicken breast evenly in the skillet Sprinkle with chicken bouillon powder paprika salt and ground black pepper Stir well Allow the chicken to cook undisturbed for about three minutes to sear one side then toss occasionally Cook until the pieces are mostly opaque with just a touch of pink remaining This locks in the juices

Veggies and Garlic:

Pour in the frozen mixed vegetables spreading them out so they will thaw and begin to soften Cook for about five minutes stir often so everything heats evenly Next add minced garlic Stir for thirty to forty five seconds until you smell that savory aroma Garlic burns fast so keep it moving

Make It Creamy:

Open your cans of cream of mushroom and cream of chicken soup and scoop everything into the skillet Pour the milk on top Stir slowly and gently until all the vegetables and chicken are coated The sauce will look thick at first but as it simmers over low heat everything melds together Let it gently bubble for several minutes to warm through

Bring It All Together:

Once the sauce is uniformly hot and creamy add in your cooked egg noodles Gently toss until every noodle is coated and saucy Ensure there are no dry clumps and the mixture turns glossy and smooth

Serve:

Scoop generous portions onto plates or in bowls This meal is best eaten hot and fresh When I was little my mom always served it with warm bread for dipping and I have carried on that tradition

Pin it

My favorite ingredient here is the cream of mushroom soup which adds earthy flavor and a silkiness to the sauce It reminds me of watching my grandma stir cans of soup into Sunday casseroles for that unmistakable homemade taste Now that I make it for my family it feels like keeping her tradition alive at the end of a long day

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days Reheat gently on the stove or in the microwave with a splash of milk to loosen up the sauce If freezing let the dish cool completely then portion into freezer safe bags or containers Be sure to undercook noodles slightly to help hold their shape after thawing

Ingredient Substitutions

Swap chicken breasts for shredded rotisserie chicken to save time You can use frozen grilled chicken strips in a pinch For a vegetarian version leave out the chicken and boost the veggies or add white beans Substitute cream of celery soup for either canned soup if you prefer a lighter flavor

Serving Suggestions

This dish shines as a meal on its own but I love pairing it with a simple green salad and crusty bread A sprinkle of extra black pepper or a handful of shredded cheddar on top takes it to the next level Kids especially enjoy it with a side of applesauce

Cultural Historical Context

Chicken pot pie is a beloved classic in American cuisine but this pasta spin is perfect for busy families who crave comfort without fuss Traditional pot pie dates to early settlers who baked meat stews with a pie crust lid While pie crust is great noodles make this a quicker lighter dinner

Seasonal Adaptations

Use fresh diced carrots peas or corn if in season Try adding sautéed mushrooms or spinach for more flavor In summer swap in bell peppers and a touch of fresh dill for a lighter twist

Success Stories

When my cousin made this for her picky eaters she doubled the recipe thinking there would be leftovers The next day she called laughing because everyone went back for seconds even her husband who claims not to like casseroles This meal has a way of winning skeptics

Freezer Meal Conversion

You can assemble the sauce chicken and vegetables ahead then freeze in a large zip bag When ready to serve just thaw and heat then toss in freshly cooked noodles This is my go to when stocking meals for a new mom or a neighbor in need

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This creamy pasta brings back memories and always pleases a crowd. Keep noodles perfectly al dente and serve hot for the best comfort food experience.

Frequently Asked Questions

→ Can I use rotisserie chicken instead of fresh chicken breasts?

Yes, rotisserie chicken works well. Add it after sautéeing the vegetables and simmer briefly to warm through.

→ Is it possible to use fresh vegetables instead of frozen mixed vegetables?

Absolutely! Use any diced fresh vegetables and sauté until just tender before continuing.

→ What kind of noodles work best for this dish?

Wide egg noodles are traditional, but any pasta shape like penne or rotini can also be used.

→ How do I make this dish creamier?

For extra creaminess, add a splash more milk or a dollop of sour cream before serving.

→ Can this meal be made ahead of time?

Yes, prepare in advance and reheat gently on the stove, adding a little milk to keep it creamy.

→ Are there substitutions for cream of mushroom/chicken soups?

You can use homemade white sauce or other creamy canned soups as a substitute if needed.