Classic Chicken Pot Pie Pasta

🖋️ Written by Emma

Why Make This Recipe

Classic Chicken Pot Pie Pasta combines the comforting flavors of chicken pot pie with the convenience of pasta. This dish is a quick and enjoyable meal that brings warmth and satisfaction to your dinner table. It’s perfect for busy weeknights or any time you want a hearty meal without a lot of fuss.

How to Make Classic Chicken Pot Pie Pasta

Ingredients:

• 8 ounces pasta (e.g., penne or rotini)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish (optional)

Directions:

1. Cook the pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
3. Stir in the shredded chicken and frozen mixed vegetables, and cook for 3-4 minutes.
4. Add the cream of chicken soup, chicken broth, dried thyme, salt, and pepper. Stir to combine and simmer for 5 minutes.
5. Fold in the cooked pasta and half of the cheddar cheese until well mixed.
6. Sprinkle the remaining cheese on top and let it melt.
7. Serve hot, garnished with fresh parsley if desired.

How to Serve Classic Chicken Pot Pie Pasta

Serve this dish warm in bowls, and consider offering a side of crusty bread or a simple salad. The combination creates a filling meal that everyone will enjoy.

How to Store Classic Chicken Pot Pie Pasta

To store leftovers, let the pasta cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, warm it in a skillet over low heat, or microwave it until heated through.

Tips to Make Classic Chicken Pot Pie Pasta

• Use leftover chicken or rotisserie chicken for a quicker preparation.
• Feel free to swap in your favorite vegetables or fresh herbs for added flavor.
• For a creamier sauce, add a touch of milk or cream to the mixture.

Variation

For a healthier version, consider using whole grain pasta and low-fat cream of chicken soup. You can also add more veggies or even some spinach for extra nutrients.

FAQs

Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables if you prefer. Just remember to cook them a little longer until they are tender.

What can I use instead of cream of chicken soup?
You can use homemade white sauce or a can of cream of mushroom soup as a substitute.

Is this recipe kid-friendly?
Absolutely! The creamy sauce and pasta make it appealing to kids. You can also involve them in the cooking process to make it more fun!

Classic Chicken Pot Pie Pasta

A comforting blend of chicken pot pie flavors with pasta, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Sauce Ingredients

• 8 ounces pasta (e.g., penne or rotini)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for faster prep.
• 1 cup frozen mixed vegetables (carrots, peas, corn) Fresh vegetables can be used; cook longer until tender.
• 1 can cream of chicken soup (10.5 ounces) Substitute with homemade white sauce or cream of mushroom soup if needed.
• 1 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish (optional)

Method

 

Preparation

1. Cook the pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened.

Cooking

1. Stir in the shredded chicken and frozen mixed vegetables, and cook for 3-4 minutes.
2. Add the cream of chicken soup, chicken broth, dried thyme, salt, and pepper. Stir to combine and simmer for 5 minutes.
3. Fold in the cooked pasta and half of the cheddar cheese until well mixed.
4. Sprinkle the remaining cheese on top and let it melt.

Notes

Serve this dish warm in bowls, and consider offering a side of crusty bread or a simple salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.