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Classic Chicken Pot Pie Pasta

A comforting one-pan dish that combines the classic flavors of chicken pot pie with pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta Use your favorite type of pasta.
  • 2 cups cooked chicken, shredded Rotisserie chicken works well for quicker prep.
  • 1 cup frozen mixed vegetables Feel free to substitute with fresh vegetables.
  • 1 cup cream of chicken soup Use dairy-free options if needed.
  • 1 cup milk Almond or oat milk can be used for dairy-free.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme Essential for that pot pie flavor.
  • 1 cup shredded cheese (optional) Omit if not desired.

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add frozen mixed vegetables and cook until heated through.
  3. Stir in shredded chicken, cream of chicken soup, and milk. Mix well.
Seasoning and Mixing
  1. Season with onion powder, garlic powder, thyme, salt, and pepper.
  2. Add the cooked pasta to the skillet and stir to combine.
  3. If desired, sprinkle shredded cheese on top and let it melt.
Serving
  1. Serve warm and enjoy your comforting meal!

Notes

For added crunch, serve with a simple side salad. This pasta can be stored in the fridge for 3-4 days or frozen for up to 3 months. When reheating, add a splash of milk to keep it creamy.