Go Back

Classic Chicken Pot Pie Pasta

A comforting dish that brings the flavors of traditional chicken pot pie into a quick and easy pasta meal, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta (your choice)
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish (optional) Provides a fresh finish

Method
 

Cooking
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet over medium heat, heat the olive oil. Add the frozen mixed vegetables and cook until heated through.
  3. Stir in the shredded chicken and cook for about 2 minutes.
  4. Add the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well and let simmer for 3-5 minutes.
  5. Add the cooked pasta to the skillet and toss to combine everything.
  6. Garnish with fresh parsley if desired, and serve warm.

Notes

Let it cool before storing. Will stay fresh for about 3-4 days in the fridge or can be frozen for up to 2-3 months. For extra flavor, consider adding thyme or rosemary. Rotisserie chicken can save cooking time, and cheese can be added for a twist.