Introduction
Chicken pot pie pasta is the ultimate comfort food twist—creamy, cozy, and made in one pot. It brings together tender egg noodles, hearty chicken, sweet vegetables, and rich soup-based sauce in just 20 minutes. Whether it’s a busy weeknight or a quiet weekend, chicken pot pie pasta offers all the flavor of the classic pie without the fuss of a crust.
Why You’ll Love This Recipe
Quick, ready in 20 minutes
One-pot cleanup for easy prep
Rich, creamy flavor with pantry staples
Kid-friendly and meal prep approved
Familiar comfort with zero baking required
Recipe Origins
Inspired by the nostalgic flavor of American chicken pot pie, this pasta version simplifies everything into one pot. Canned soups, tender chicken, and frozen vegetables recreate that same hearty profile—no rolling or baking needed. Chicken pot pie pasta brings timeless comfort to the table in a modern format.
Ingredients
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 cans canned chicken
1 package frozen mixed vegetables
1 package egg noodles
Garlic powder
Onion powder
Dried thyme
Black pepper
Instructions
1- In a large pot, whisk together the three soups with 1½ cans of water until smooth.
2- Add 1/2 teaspoon each of garlic powder, onion powder, dried thyme, and black pepper. Stir to combine.
3- Drain the canned chicken and break into smaller chunks. Add to the pot along with frozen vegetables. Stir well.
4- Heat the pot over medium heat until the mixture begins to bubble around the edges.
5- Add egg noodles and stir to submerge evenly. Cover and simmer for 8–10 minutes, stirring occasionally.
6- When noodles are tender, remove from heat. Let rest uncovered for 5 minutes to thicken before serving.
Nutrition Information
Calories: 520
Fat: 26g
Carbohydrates: 44g
Protein: 28g
Sodium: 980mg
Quick Facts
Preparation Time: 5 min
Cooking Time: 15 min
Servings: 6
Difficulty: ⭐
Storage and Reheating Tips
Cool pasta before storing in airtight containers. Refrigerate up to 4 days. Reheat on the stove with a splash of broth or milk to restore creaminess. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Green salad with lemon vinaigrette
Buttery biscuits
Roasted broccoli
Cranberry sauce for brightness
Chilled Pinot Grigio or iced tea
Common Mistakes
Overcooking noodles: leads to mushy texture
Skipping resting time: keeps sauce watery
Using salty soups: can overpower the dish
Not shredding chicken: creates uneven bites
Overfilling the pot: makes stirring harder
Recipe Variations
Low-Sodium: Use low-sodium soups and add fresh herbs
Gluten-Free: Substitute egg noodles with GF pasta
Extra Creamy: Add 1/4 cup cream cheese at the end
Vegetarian: Swap chicken for white beans or mushrooms
Frequently Asked Questions
- Can I make this ahead of time?
Yes, cook slightly under and reheat with broth to refresh. - Can I use homemade soups?
Absolutely—use 1½ cups thick soup per can replaced. - What pasta can I use instead of egg noodles?
Bowties, rotini, or shells work well. - How do I fix thick sauce?
Add milk or broth during reheating. - Can I freeze this pasta?
Yes, freeze for up to 3 months in portioned containers.
Conclusion
Chicken pot pie pasta delivers classic comfort in a quick, one-pot meal. Creamy, hearty, and nostalgic, it’s a guaranteed crowd-pleaser that skips the crust but keeps all the flavor. Try it once, and it’ll be a favorite in your weeknight rotation.
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