Creamy, comforting, and ridiculously easy to make, Chicken Pot Pie Pasta Skillet takes all the cozy flavors of a classic pot pie and turns them into a weeknight-friendly pasta dinner. Imagine tender chicken, creamy soup-based sauce, and veggie-packed goodness all tossed with egg noodles in one skillet — dinner is on the table in under an hour. Fun fact: busy families have been converting casseroles into skillet meals for decades because less cleanup means more time to enjoy the food together.
This recipe is special because it’s simple, fast, and universally loved — the kind of meal that disappears from the plate before you can say seconds. If you enjoy skillet dinners like my Cheesy Cajun Garlic Chicken Rotini Skillet you’ll find this version just as satisfying but with a homier, pot-pie twist. Try it tonight and see why skillet meals are a favorite at family tables.
What is Chicken Pot Pie Pasta Skillet?
What exactly is Chicken Pot Pie Pasta Skillet — a pot pie or pasta? Why not both? This cheerful mash-up borrows the creamy, savory filling of chicken pot pie and swaps the pastry for soft egg noodles, making it faster and less fussy. Did someone invent this because they didn’t want to fuss with crust? Maybe. Is it comfort food that doubles as a clever hack? Absolutely. They say “the way to a man’s heart is through his stomach,” and honestly, this dish could win hearts across the whole family. Curious? Give it a try and watch everyone reach for seconds.
Why You’ll Love This:
This recipe is irresistible for three big reasons. First, it delivers classic pot-pie flavor in a creamy, noodle-forward format that’s both comforting and satisfying — think rich, savory sauce coating tender chicken and bright veggies. Second, it’s budget-friendly because pantry staples like canned soups, frozen vegetables, and egg noodles keep costs low while feeding a family. Third, the toppings and seasonings — paprika, garlic, and a touch of bouillon — boost flavor without extra effort, making each bite layered and delicious. If you like hearty skillet dinners, check out this Honey Garlic Chicken with Sweet Potatoes & Green Beans for another easy weeknight winner.
How to Make:
Quick Overview
This Chicken Pot Pie Pasta Skillet is delightfully simple: sauté, simmer, and toss. Preparation is straightforward, even for kitchen beginners. You’ll get tender chicken, a silky, creamy sauce from canned soups and milk, and perfectly cooked egg noodles that soak up all the pot-pie goodness. The standout element is the creamy sauce that ties everything together with a warm, homestyle flavor. Total time: about 10 minutes prep and 20–25 minutes cooking — roughly 35 minutes from start to finish.
Ingredients
- 3 boneless, skinless chicken breasts, diced (about 1-inch pieces)
- 12 oz egg noodles (uncooked)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 12 oz frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 yellow onion, diced
- 1/2 cup milk (any milk will work)
- 2 tablespoons butter (unsalted or salted, melted in skillet)
- 1 tablespoon chicken bouillon powder
- 1 tablespoon minced garlic (or 3 cloves fresh, minced)
- 1/2 teaspoon paprika
- Salt & black pepper, to taste
Directions
- Cook the Pasta: Boil the egg noodles according to package directions. Drain and set aside. Make sure noodles are cooked to just tender, not mushy, since they’ll finish in the skillet.
- Sauté the Aromatics: In a large skillet over medium-high heat, melt butter. Add diced onion and cook for 2–4 minutes until softened and translucent. Stir frequently to prevent browning.
- Cook the Chicken: Add diced chicken to the skillet. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is almost cooked through and no longer pink on the outside, about 6–8 minutes.
- Add Veggies & Garlic: Toss in frozen mixed vegetables and cook for 5 minutes, stirring so they warm evenly. Stir in minced garlic and sauté for 30–45 seconds until fragrant — don’t burn the garlic.
- Make It Creamy: Pour in both soups and the milk. Mix everything well, scraping any browned bits from the bottom of the pan. Lower the heat and let the mixture gently simmer for 3–5 minutes until heated through and slightly thickened. Taste and adjust seasoning.
- Combine with Pasta: Add the drained egg noodles to the skillet. Stir until everything is creamy and well combined, making sure the noodles are evenly coated in sauce. Heat for another 1–2 minutes so noodles absorb some sauce.
- Serve & Enjoy: Spoon onto plates or bowls and serve warm for a comforting, pot-pie inspired dinner. Garnish with a sprinkle of paprika or chopped parsley if desired.
What to Serve With:
- A crisp green salad with a lemon vinaigrette to cut through the creaminess
- Warm dinner rolls or crusty bread for sopping up sauce
- Steamed broccoli or roasted Brussels sprouts for extra veggies
- A light apple or pear salad for a refreshing contrast
- For drinks, try iced tea, a light white wine, or sparkling water with citrus
Top Tips for Perfecting:
- Use even, bite-sized chicken pieces so they cook quickly and evenly.
- If you prefer a thicker sauce, simmer a few extra minutes or add 1–2 tablespoons of cornstarch mixed with cold water and stir in.
- For more flavor, use low-sodium chicken broth instead of milk for a lighter, less rich sauce.
- Swap frozen mixed vegetables for fresh if in season — just sauté a bit longer until tender.
- Avoid overcooking the noodles; undercook them slightly if you plan to reheat leftovers so they don’t become mushy.
- If salt-sensitive, reduce chicken bouillon and add salt to taste at the end.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: You can freeze cooked Chicken Pot Pie Pasta Skillet, but noodles may change texture. Freeze in a sealed, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, stirring frequently. Alternatively, microwave in 1-minute intervals, stirring in between and adding a little liquid if needed.
- Tip: If reheating frozen portions, thaw in the refrigerator and reheat on the stovetop to preserve texture.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Yes — shredded rotisserie chicken is a great shortcut. Add it when you would combine the soups so it warms through without overcooking.
Can I make this dairy-free or gluten-free?
For dairy-free, use dairy-free milk and dairy-free cream soups. For gluten-free, use gluten-free egg-style pasta and gluten-free canned soups.
Can I add cheese to this dish?
Absolutely. Stir in 1 cup of shredded cheddar or Monterey Jack at the end for a richer, cheesier version.
How can I make this lower in calories?
Use low-fat milk, reduced-sodium soups, and increase the veggie-to-pasta ratio. Whole-grain or veggie noodles can also add fiber.
Will this recipe work with other pasta shapes?
Yes. Short pasta like rotini, penne, or shells all work well and hold the creamy sauce.
Can this be made ahead for meal prep?
You can prepare the components (cook the chicken and veggies, make the sauce) and store separately. Combine with cooked noodles and reheat when ready to serve.
Conclusion
This Chicken Pot Pie Pasta Skillet is a winner because it channels all the comforting, creamy goodness of a traditional pot pie into a fast, family-friendly skillet meal that’s easy on the wallet and big on flavor. It’s forgiving, flexible, and perfect for busy weeknights or cozy weekend dinners. If you want to explore similar skillet comforts, check out this Chicken Pot Pie Noodle Skillet | Belly Full for another take on the idea and this Chicken Pot Pie Noodle Skillet | 12 Tomatoes for more inspiration before you cook. Give it a try, share it with loved ones, and enjoy the smiles at the table.
Chicken Pot Pie Pasta Skillet
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 3 pieces Boneless, skinless chicken breasts, diced (about 1-inch pieces)
- 12 oz Egg noodles, uncooked
- 1 can Cream of chicken soup (10.5 oz)
- 1 can Cream of mushroom soup (10.5 oz)
- 12 oz Frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 piece Yellow onion, diced
- 1/2 cup Milk (any milk will work)
- 2 tablespoons Butter (unsalted or salted, melted in skillet)
- 1 tablespoon Chicken bouillon powder
- 1 tablespoon Minced garlic (or 3 cloves fresh, minced)
- 1/2 teaspoon Paprika
- Salt & black pepper to taste
Instructions
- 1. Cook the Pasta: Boil the egg noodles according to package directions. Drain and set aside. Make sure noodles are cooked to just tender, not mushy, since they’ll finish in the skillet.
- 2. Sauté the Aromatics: In a large skillet over medium-high heat, melt butter. Add diced onion and cook for 2–4 minutes until softened and translucent. Stir frequently to prevent browning.
- 3. Cook the Chicken: Add diced chicken to the skillet. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is almost cooked through and no longer pink on the outside, about 6–8 minutes.
- 4. Add Veggies & Garlic: Toss in frozen mixed vegetables and cook for 5 minutes, stirring so they warm evenly. Stir in minced garlic and sauté for 30–45 seconds until fragrant — don’t burn the garlic.
- 5. Make It Creamy: Pour in both soups and the milk. Mix everything well, scraping any browned bits from the bottom of the pan. Lower the heat and let the mixture gently simmer for 3–5 minutes until heated through and slightly thickened. Taste and adjust seasoning.
- 6. Combine with Pasta: Add the drained egg noodles to the skillet. Stir until everything is creamy and well combined, making sure the noodles are evenly coated in sauce. Heat for another 1–2 minutes so noodles absorb some sauce.
- 7. Serve & Enjoy: Spoon onto plates or bowls and serve warm for a comforting, pot-pie inspired dinner. Garnish with a sprinkle of paprika or chopped parsley if desired.