Classic Chicken Pot Pie Pasta

why make this recipe

This dish brings the warm, homey taste of chicken pot pie into a quick pasta meal. It uses simple pantry items and cooks fast. It is great for busy weeknights and for feeding family without fuss.

introduction

This Classic Chicken Pot Pie Pasta mixes chicken, veggies, and a creamy sauce with pasta for an easy comfort meal. For more details and tips, visit the Classic Chicken Pot Pie Pasta recipe page.

how to make Classic Chicken Pot Pie Pasta

1. Cook the pasta and drain.
2. Heat oil in a large skillet and cook the frozen mixed vegetables until warm.
3. Add shredded chicken, cream of chicken soup, and chicken broth. Season with onion powder, garlic powder, salt, and pepper. Stir and heat through.
4. Add the cooked pasta and mix so the pasta gets coated with the sauce.
5. Take the skillet off the heat and stir in the shredded cheddar until it melts.
6. Serve warm. Garnish with fresh parsley if you like.

Ingredients :

• 8 oz pasta (penne or rotini)
• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1 cup chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 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 the frozen mixed vegetables and sauté until heated through.
3. Stir in the shredded chicken, cream of chicken soup, and chicken broth. Add onion powder, garlic powder, salt, and pepper. Mix until well combined and heated through.
4. Add the cooked pasta to the skillet and stir until the pasta is coated with the sauce.
5. Remove from heat and stir in the cheddar cheese until melted.
6. Serve warm, garnished with fresh parsley if desired.

how to serve Classic Chicken Pot Pie Pasta

Serve it hot in bowls. Add extra cheddar on top or a sprinkle of parsley for color. A simple side salad or buttered bread pairs well.

how to store Classic Chicken Pot Pie Pasta

Cool the pasta to room temperature within two hours. Put it in an airtight container and store in the fridge for 3–4 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Classic Chicken Pot Pie Pasta

• Use cooked rotisserie chicken to save time.
• Warm the chicken broth before adding so the sauce heats faster.
• If the sauce is too thick, add a splash more broth or milk.
• Stir in cheese off the heat to keep it smooth.
• Taste and adjust salt and pepper at the end.

variation (if any)

• Add cooked bacon pieces for extra flavor.
• Use cream of mushroom soup instead of cream of chicken for a different taste.
• Swap cheddar for mozzarella or Monterey Jack.
• Add herbs like thyme or rosemary for more aroma.

FAQs

Q: Can I use fresh vegetables instead of frozen?
A: Yes. Chop and sauté fresh vegetables until tender before adding the chicken and liquids.

Q: Is this dish good for meal prep?
A: Yes. It stores well in the fridge and reheats easily for lunches or dinners.

Q: Can I make this vegetarian?
A: Yes. Use a plant-based chicken substitute or extra vegetables and use vegetable broth and a cream soup option.

Q: How do I reheat leftovers without drying them out?
A: Reheat on low in a skillet with a splash of broth or milk and cover until warmed. You can also microwave with a cover and a little added liquid.

Classic Chicken Pot Pie Pasta

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Non-Vegetarian

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Description

A quick pasta meal that combines the warm, comforting flavors of chicken pot pie into a creamy dish.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (penne or rotini)
• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1 cup chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

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Instructions

1. Cook the pasta according to package instructions; drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add the frozen mixed vegetables and sauté until heated through.
4. Stir in the shredded chicken, cream of chicken soup, and chicken broth. Season with onion powder, garlic powder, salt, and pepper.
5. Add the cooked pasta and mix until the pasta is coated with the sauce.
6. Remove from heat and stir in the cheddar cheese until melted.
7. Serve warm, garnished with fresh parsley if desired.

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Notes

Use cooked rotisserie chicken to save time. For meal prep, store in an airtight container and refrigerate for 3–4 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 80mg