Classic Chicken Pot Pie Pasta

introduction

This dish mixes the warm taste of pot pie with simple pasta. You will make a quick, cozy meal that many people like. If you like pot pie soup, you may enjoy this dish too: chicken pot pie soup recipe.

why make this recipe

You can make this dish fast. It uses few parts you may have in your kitchen. It tastes like comfort food. It fills bellies and makes warm smiles. For other warm bowl ideas, see chicken pot pie soup.

how to make Classic Chicken Pot Pie Pasta

This step list is simple. Read each step and move in order. You will have a full meal in about 20 minutes. You can change the veg or cheese as you like. For a pasta idea that is close, look at chicken penne pasta.

Ingredients :

• 8 ounces pasta (any shape)
• 1 tablespoon olive oil
• 1 cup cooked chicken, shredded
• 1 cup mixed vegetables (peas, carrots, corn, etc.)
• 1 can cream of chicken soup (10.5 oz)
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (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.
3. Add the shredded chicken and mixed vegetables, stirring for 2-3 minutes.
4. Stir in the cream of chicken soup and chicken broth. Add garlic powder, onion powder, salt, and pepper. Mix well and let it simmer for 5 minutes.
5. Add the cooked pasta to the skillet and mix until all ingredients are well combined.
6. If using, sprinkle cheddar cheese on top and let it melt before serving. Enjoy your comforting dish!

how to serve Classic Chicken Pot Pie Pasta

Spoon the pasta into warm bowls. Add a bit of cheese on top if you like. Serve with bread or a small salad. A side of green beans or roasted veg works well. For a warm side idea, try comforting chicken soup with potatoes.

how to store Classic Chicken Pot Pie Pasta

Let the pasta cool to room temp for no more than two hours. Put it in an airtight box. Keep it in the fridge for up to 4 days. To freeze, use a freezer-safe box and keep up to 2 months. Thaw in the fridge then warm on the stove or in the oven.

tips to make Classic Chicken Pot Pie Pasta

Use rotisserie chicken to save time. Use frozen mixed veg to save prep. Keep the sauce thin with more broth if you like a looser dish. Stir well when reheating to heat all parts evenly. For a one-pot cook plan, you can change steps to warm everything in one pan. See a slow cook tip here: crockpot chicken tortilla soup.

variation (if any)

• Make it with turkey instead of chicken.
• Use cream of mushroom or cream of celery soup for a new taste.
• Add fresh herbs like parsley or thyme for more smell.
• Stir in a cup of spinach at the end for more green.

FAQs

Q: Can I use fresh veggies instead of frozen?
A: Yes. Chop them small and cook a bit longer so they soften.

Q: Is this safe for kids?
A: Yes. The taste is mild. Cut pieces small for young kids.

Q: Can I make this dairy free?
A: Yes. Skip the cheese and use a dairy-free cream soup or make a white sauce with non-dairy milk.

Q: Can I add more sauce?
A: Yes. Add more chicken broth or a splash of milk to make it saucier.

Q: How do I reheat leftovers?
A: Heat in a pan on low with a splash of broth, or warm in the oven at 350°F until hot.

Conclusion

Try a similar idea with a quick test recipe like this Chicken Pot Pie Pasta Recipe to see another take on the dish. For a noodle skillet style, you may like this Chicken Pot Pie Noodle Skillet | Belly Full.

Classic Chicken Pot Pie Pasta

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• Author: olivia
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Poultry

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Description

A cozy dish that combines the warm flavors of chicken pot pie with pasta, creating a quick and comforting meal.

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Ingredients

Scale 1x2x3x

• 8 ounces pasta (any shape)
• 1 tablespoon olive oil
• 1 cup cooked chicken, shredded
• 1 cup mixed vegetables (peas, carrots, corn, etc.)
• 1 can cream of chicken soup (10.5 oz)
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

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Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add the shredded chicken and mixed vegetables, stirring for 2-3 minutes.
4. Stir in the cream of chicken soup and chicken broth. Add garlic powder, onion powder, salt, and pepper. Mix well and let it simmer for 5 minutes.
5. Add the cooked pasta to the skillet and mix until all ingredients are well combined.
6. If using, sprinkle cheddar cheese on top and let it melt before serving. Enjoy your comforting dish!

Notes

You can use rotisserie chicken or frozen mixed vegetables to save time. Adjust the amount of broth to achieve your desired sauciness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg