This Chicken Pot Pie Pasta is a creamy, comforting dish that brings together all the delicious flavors of a classic chicken pot pie but with the ease of a pasta bake. It’s loaded with tender noodles, savory chicken, and hearty vegetables, all wrapped up in a velvety sauce made from three kinds of soup. Perfect for cozy nights, this easy one-pan meal is sure to become a family favorite.

Ingredients

1 package egg noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 cans chicken, drained
1 package frozen mixed vegetables
Salt, pepper, garlic powder, thyme, and parsley, to taste

Directions

Cook the Noodles:
- Prepare the egg noodles according to the package directions, then drain and set aside.
Combine Soups and Noodles:
- In the same pot used for the noodles, mix the cooked noodles with the cream of chicken, cream of mushroom, and cream of celery soup until well combined.
Add Chicken and Vegetables:
- Stir in the drained chicken and frozen mixed vegetables.
Season and Heat:
- Season with salt, pepper, garlic powder, thyme, and parsley to taste. Stir everything together and heat through until the dish is hot and ready to serve.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Rotisserie Chicken: Substitute canned chicken with rotisserie chicken for a fresher flavor.
Vegetable Options: Fresh or steamed veggies like peas, carrots, and green beans can replace frozen vegetables.
Additional Herbs: Add rosemary or sage for an earthy depth.
Cheesy Upgrade: Stir in shredded cheddar or mozzarella for extra creaminess.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm on the stovetop or microwave, adding a splash of milk if needed to maintain creaminess.

10 Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?
- Yes, you can prepare it a day ahead, cover, and refrigerate. Reheat before serving.
Can I use fresh chicken?
- Absolutely! Cooked, shredded fresh chicken or rotisserie chicken works well.
Is there a gluten-free option?
- Use gluten-free noodles and gluten-free condensed soups for a gluten-free version.
Can I add cheese?
- Yes, stirring in shredded cheese adds an extra layer of flavor.
How can I thicken the sauce?
- Add a little extra soup, cream cheese, or a cornstarch slurry if you prefer a thicker sauce.
What can I use instead of canned soups?
- Try a homemade roux with broth and cream for a fresh twist on the creamy sauce.
Can I use other pasta shapes?
- Yes, short pasta shapes like penne or rotini work well.
Is this dish kid-friendly?
- Definitely! Its creamy and mild flavor appeals to most kids.
How can I avoid a mushy texture?
- Avoid overcooking the noodles, as they’ll soften further when mixed with the sauce.
Can I add more seasoning?
- Feel free to add spices like paprika, onion powder, or chili flakes for extra flavor.

Conclusion

This Chicken Pot Pie Pasta is a quick, satisfying meal that brings the comforting essence of a pot pie into pasta form. With minimal prep and a rich, creamy texture, it’s a fantastic option for weeknights or whenever you need a cozy, one-pot dish that the whole family will love. Pair it with a simple side salad or garlic bread for a complete, hearty meal.