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–+ servings
Quick Chicken Pot Pie Pasta

Delicious Quick Chicken Pot Pie Pasta Ready in 30 Minutes

Enjoy a comforting Quick Chicken Pot Pie Pasta that combines classic flavors in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Egg Noodles gluten-free pasta can be used for variation
For the Filling
  • 2 cups Boneless, Skinless Chicken Breasts can swap with rotisserie chicken or tofu
  • 2 cups Frozen Mixed Vegetables can substitute with fresh veggies
  • 1 whole Yellow Onion no substitutions recommended
  • 2 cloves Garlic (freshly minced) garlic powder can be used in a pinch
For the Sauce
  • 2 tbsp Butter (unsalted) consider using olive oil for a healthier option
  • 1 can Condensed Cream of Chicken Soup replace with more cream of mushroom for vegetarian
  • 1 can Condensed Cream of Mushroom Soup a homemade version can be used
  • 1 cup Milk (whole) almond or oat milk for dairy-free option
For Seasoning
  • 1 tsp Salt adjust according to taste
  • 1 tsp Black Pepper adjust according to taste
  • 1 tbsp Chicken Bouillon Granules vegetable bouillon for vegetarian
  • 1 tsp Paprika smoked paprika for unique flavor

Equipment

  • Large Pot
  • large skillet

Method
 

Cooking Steps
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook until al dente, about 7-9 minutes. Drain and set aside.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add diced onion and sauté for 2-4 minutes until soft.
  3. Add diced chicken breasts to the skillet, season with bouillon granules, paprika, salt, and pepper. Cook for 5-7 minutes until browned.
  4. Mix in frozen mixed vegetables and cook for about 5 minutes until tender.
  5. Add minced garlic and cook for an additional 30-45 seconds until fragrant.
  6. Pour in both cans of condensed soups and 1 cup of milk. Stir and let simmer for about 5 minutes.
  7. Add the drained egg noodles, folding into the sauce. Heat through for an additional 2 minutes.
  8. Serve hot, optionally garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for up to 4 days in the fridge. Freeze portions for up to 3 months. Reheat with a splash of milk or broth to restore creaminess.

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