Classic Chicken Pot Pie Pasta

Ah, my friend, let me share with you a delightful, cozy dish that wraps you in a warm hug: Classic Chicken Pot Pie Pasta. This recipe takes the comforting essence of a classic pot pie and transforms it into a delicious pasta dish. It’s perfect for those chilly evenings when you want something hearty but don’t feel like wrestling with pie crusts. Honestly, every bite feels like a nostalgic trip back to family dinners, doesn’t it?

Reasons to try it

Why, you ask? Well, imagine creamy, tender chicken mixed with vibrant veggies, all engulfed in cheesy goodness. We’re talking about a medley of flavors and textures that dance together in your mouth! Plus, it’s super versatile—you can whip this up using leftovers or pantry staples, so there’s hardly a day you can’t make it. Not only does it come together in about 30 minutes, making it the perfect weeknight meal, but it also delights the entire family. And did I mention leftovers? Trust me, they taste even better the next day!

Gather these ingredients

For this culinary adventure, make sure you have the following:

• 2 cups cooked pasta: Any pasta you love will do—penne, rotini, or even good ol’ egg noodles can work wonders here.
• 1 tablespoon olive oil: This will help us sauté those aromatics and start building flavor.
• 1 onion, diced: A sweet onion is perfect for this dish, bringing a lovely depth to our sauce.
• 2 cloves garlic, minced: Because who doesn’t love that savory aroma wafting through the kitchen?
• 2 cups cooked chicken, shredded: Rotisserie chicken is my go-to for convenience, but feel free to use any cooked chicken you have.
• 1 cup frozen mixed vegetables: They’re quick and easy, and no one ever complained about a medley of carrots, peas, and corn!
• 1 can (10.5 oz) cream of chicken soup: This will become our luscious sauce—so comforting!
• 1/2 cup milk: This extra creaminess is what dreams are made of.
• 1 teaspoon dried thyme: A sprinkle of this herb adds that delightful hint of earthiness.
• Salt and pepper to taste: Never underestimate the power of seasoning to elevate your dish.
• 1 cup shredded cheddar cheese: The grand finale! Can you really say no to melted cheese?

Preparing Classic Chicken Pot Pie Pasta

Ready to create some magic? Here’s how it unfolds:

1. Cook the pasta as per the package instructions. Once perfectly al dente, drain it and set aside. This step is crucial—don’t overcook those noodles!
2. Heat olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic. Sauté until wonderful and fragrant—about 3-4 minutes. This is where the magic begins!
3. Add the shredded chicken and frozen mixed vegetables into the skillet. Cook them together for about 5 minutes, letting the flavors meld beautifully.
4. Pour in the cream of chicken soup and milk. Season with thyme, salt, and pepper. Stir until everything is combined and looking luscious!
5. Now, fold in the cooked pasta and the irresistible cheddar cheese. Keep stirring until the cheese is melted, and everything is heated through. Oh, this is so good!
6. Serve warm and watch those faces light up. Go ahead, dig in!

Best way to enjoy it

To take this dish up a notch, serve it with a sprinkle of fresh parsley or chives on top for a pop of color and a little freshness. A side of crusty bread for dipping in that ultra-creamy sauce could be a match made in heaven too! You could even toss together a simple green salad—maybe with a zesty vinaigrette—to balance the richness.

Keeping leftovers fresh

Leftovers? Yes, please! To store, simply pop any leftovers in an airtight container and refrigerate them for up to 3-4 days. When it comes to reheating, a gentle microwave or stovetop works wonders—just be sure to stir in a splash of milk to keep it creamy. If you want to freeze, make sure it’s in a freezer-safe container. It can last up to 2 months. Just thaw overnight in the fridge before reheating.

Extra tips and advice

Let’s elevate this dish a touch more! For a little kick, try adding some red pepper flakes when sautéing the onions. Or if you’re in the mood for something different, use leftover Thanksgiving turkey instead of chicken! And remember, if thyme isn’t your thing, you could swap it out for rosemary or even Italian seasoning. There’s plenty of room to personalize this!

Creative Twists

Feeling adventurous? Here are a few variations to consider. Want a creamier texture? Add a dollop of sour cream or cream cheese into the mix. Need a dairy-free option? Substitute the cream of chicken soup with a plant-based version and use cashew or oat milk. You could also try swapping the cheddar for a pepper jack for a spice kick, or even top the dish with breadcrumbs mixed with a touch of olive oil before baking for a crunchy finish. The world is your oyster!

Ingredients

• 2 cups cooked pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Step-by-step instructions

1. Cook the pasta until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Stir in shredded chicken and mixed veggies. Cook for 5 minutes.
4. Add cream of chicken soup and milk. Season with thyme, salt, and pepper. Stir until combined.
5. Mix in the cooked pasta and cheese. Stir until melted and heated through.
6. Serve warm and enjoy!

Your questions answered

1. How long does this take to prepare? About 30 minutes from start to finish.
2. Can I use canned chicken? Absolutely! Just be sure to rinse it off before adding.
3. What if I don’t have cream of chicken soup? You can use a homemade roux with chicken broth, or even a different cream soup if that’s what you have.
4. Can this be made ahead of time? Yes! You can prepare it beforehand, refrigerate, and bake it just before serving.
5. Is it freezer-friendly? Yes! Just store it properly in a freezer-safe container.

There you have it! Classic Chicken Pot Pie Pasta isn’t just a recipe; it’s an experience—a beautiful blend of nostalgia, warmth, and comfort. So grab those ingredients, gather your loved ones, and bring this delightful dish to life. I’m excited to hear how your own version turns out, and feel free to share your tweaks or secrets in the comments! Happy cooking!

Use Your Leftovers

Reduce food waste by making these recipes with your leftover ingredients:

Old-Fashioned Rice Pudding Recipe

♻️ Uses leftover milk40%

One Pot Creamy Garlic Pasta

♻️ Uses leftover milk40%

Print Recipe

0 Add to Favorites

Classic Chicken Pot Pie Pasta

Cooking Method: Baking Cuisine: Italian

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 3 mins Total Time 33 mins

Servings: 4 Estimated Cost: $ 15 Calories: 500

Best Season: Fall

Description

Classic Chicken Pot Pie Pasta transforms the classic comforting pot pie into a creamy, cheesy pasta dish that delights the entire family.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups cooked pasta (Any type you love, like penne or egg noodles.)
• 1 tablespoon olive oil (For sautéing.)
• 1 onion, diced (A sweet onion is preferred.)
• 2 cloves garlic, minced (For flavor.)
• 2 cups cooked chicken, shredded (Rotisserie chicken is a great option.)
• 1 cup frozen mixed vegetables (A medley of carrots, peas, and corn.)
• 1 can cream of chicken soup (For a creamy sauce.)
• ¹⁄₂ cup milk (For extra creaminess.)
• 1 teaspoon dried thyme (Adds earthy flavor.)
• Salt and pepper to taste (For seasoning.)
• 1 cup shredded cheddar cheese (For topping and melting.)

Instructions

Cooking Steps

1. Cook the Pasta

   Cook the pasta until al dente according to package instructions. Drain and set aside.
   Mark as complete

2. Sauté Aromatics

   Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
   Mark as complete

3. Add Chicken and Veggies

   Stir in the shredded chicken and frozen mixed vegetables. Cook for 5 minutes.
   Mark as complete

4. Add Soup and Milk

   Add cream of chicken soup and milk. Season with thyme, salt, and pepper. Stir until combined.
   Mark as complete

5. Combine with Pasta

   Mix in the cooked pasta and shredded cheddar cheese. Stir until the cheese is melted and everything is heated through.
   Mark as complete

6. Serve

   Serve warm and enjoy!
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 9g45%

Trans Fat 0g

Cholesterol 75mg25%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 50g17%

Dietary Fiber 3g12%

Sugars 5g

Protein 35g70%

---

Vitamin A 10 IU

Vitamin C 20 mg

Calcium 20 mg

Iron 10 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 5 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 20 mg

Iodine 0 mcg

Magnesium 5 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Leftovers can be stored in the fridge for up to 4 days. Reheat gently with a splash of milk.

Keywords: chicken pot pie, pasta, comfort food, easy weeknight meal