Chicken Pot Pie Pasta Recipe
This chicken pot pie pasta recipe is a great weeknight quick and easy dinner. If you are using shredded chicken from a rotessiere chicken or even canned chicken you can easily make this in about 15 minutes.
Ingredients for Chicken Pot Pie Pasta Recipe
- 12 oz egg noodles (or wide noodles)
- 2 cups cooked shredded chicken
- 1 (12 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- ½ cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Salt, to taste
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- In a large pot or deep skillet over medium heat, melt the butter.
- Stir in the cream of chicken soup, chicken broth, and heavy cream until smooth and creamy.
- Season with garlic powder, onion powder, black pepper, and salt.
- Add the shredded chicken and frozen vegetables, stirring to combine.
- Simmer uncovered for 5–8 minutes, until the vegetables are tender and the sauce thickens slightly.
- Add the cooked noodles and gently stir until everything is evenly coated.
- Taste and adjust seasoning as needed. Serve your chicken pot pie pasta recipe warm. Add a side salad and some garlic toast to have a complete dinner.
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Check out all of our Chicken Recipes.
