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Quick Chicken Pot Pie Pasta

Quick Chicken Pot Pie Pasta

This Quick Chicken Pot Pie Pasta delivers the cozy, comforting flavor of classic chicken pot pie in a simple, one-pan pasta dish. It's an easy weeknight dinner that transforms simple pantry staples into a creamy, satisfying meal in under 30 minutes, without the fuss of a traditional pie crust. The recipe combines tender chicken, frozen vegetables, and egg noodles in a rich sauce made from condensed soups.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/2 yellow onion, diced
  • 1 tbsp finely chopped garlic
  • 12 oz frozen assorted vegetables (a mix of peas, carrots, corn, and green beans works well)
  • 2 tbsp butter
  • 1 tbsp chicken bouillon granules
  • 1/2 tsp paprika
  • Salt and ground black pepper, to taste
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup milk
  • 12 oz egg noodles

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

Instructions
  1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until they are al dente. Drain the noodles well and set them aside.
  2. Sauté the Aromatics and Chicken: While the noodles are cooking, melt the butter in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 2-3 minutes until it begins to soften. Add the chicken chunks and cook, stirring occasionally, until they are lightly browned on all sides. Stir in the chopped garlic and cook for another minute until fragrant.
  3. Season the Base: Sprinkle the chicken bouillon granules, paprika, salt, and pepper over the chicken and onions. Stir well to coat everything evenly. This step helps to build a deep layer of flavor right from the start.
  4. Create the Creamy Sauce: Pour in the condensed cream of mushroom soup, condensed cream of chicken soup, and milk. Whisk everything together until the sauce is smooth and well combined.
  5. Simmer with Vegetables: Add the frozen assorted vegetables to the skillet. Stir them into the sauce and bring the mixture to a gentle simmer. Continue to cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
  6. Combine and Serve: Remove the skillet from the heat. Add the cooked and drained egg noodles to the sauce. Gently fold everything together until the noodles are fully coated in the creamy pot pie sauce. Serve immediately while hot.

Notes

For best results, cook noodles only until al dente as they will continue to cook in the sauce. Taste and adjust seasoning at the end, as the condensed soups and bouillon add significant saltiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are best reheated on the stovetop with a splash of milk to restore the sauce's creaminess.