Name: Chicken Pot Pie Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 pieces Boneless, skinless chicken breasts, diced; 1/2 cup Yellow onion, diced; 1 tablespoon Minced garlic; 12 oz Frozen mixed vegetables; 1 can Cream of mushroom soup (10.5 oz); 1 can Cream of chicken soup (10.5 oz); 1/2 cup Milk; 2 tablespoons Butter; 1 tablespoon Chicken bouillon powder; 1/2 teaspoon Paprika; Salt & black pepper, to taste; 12 oz Egg noodles

Jump to Recipe

Creamy, comforting, and downright irresistible, Chicken Pot Pie Pasta takes everything you love about a classic pot pie and turns it into a quick, weeknight-friendly pasta bowl. Imagine tender chicken, cozy vegetables, and a rich, velvety sauce wrapped around pillowy egg noodles — it’s comfort food that arrives at your table in under 30 minutes. Fun fact: many home cooks started making pot pie-inspired pasta when they wanted the same filling without the fuss of a crust. This version keeps things simple and flavorful, perfect for busy families or anyone craving a cozy meal.

This recipe is special because it pairs familiar flavors with super-easy prep. Compared to a traditional chicken pot pie, it skips the pie crust and long baking time, so you get the same nostalgic taste with much less effort. If you enjoyed our Creamy Garlic Chicken Pasta recipe, you’ll find this one similarly comforting but with a homestyle pot pie twist. Ready to dig into a bowl of pure comfort? Let’s get cooking!

What is Chicken Pot Pie Pasta?

What exactly is Chicken Pot Pie Pasta? Think of it as a pot pie in pasta form — all the cozy filling turned into a saucy noodle dish. Curious how a pot pie and pasta ended up together? Who decided that pie filling would be happier with noodles, not pastry? Maybe someone thought, why wait to bake when you can stir and serve? People often joke that “the way to a man’s heart is through his stomach,” and this dish proves that a warm, creamy bowl can win anyone over. Try it and see why the name stuck — it’s playful, practical, and perfect for hungry families. Give it a whirl and you might invent your own comfort-food crossover.

Why You’ll Love This:

Creamy, comforting, and satisfying: The sauce is rich and silky, clinging to each egg noodle so every bite is comforting and flavorful.
Budget-friendly and fast: Using canned soups and frozen veggies keeps both cost and prep time low — an affordable weeknight winner.
Family-approved flavors: Mild, familiar seasonings and tender chicken appeal to picky eaters, and it reheats beautifully for lunch the next day.

Compared to other blog favorites like our One-Pot Chicken Alfredo, Chicken Pot Pie Pasta is heartier and more rustic — it’s less indulgent but more homestyle. If you want a simple, flavorful dinner that feels like a hug in a bowl, this is it. Don’t wait — make it tonight!

How to Make:

Quick Overview

This recipe is easy to prepare, reliably delicious, and perfect when you want a comforting meal without fuss. The combination of creamy soups and milk makes a luscious sauce, while egg noodles absorb flavor for a satisfying texture. Preparation is straightforward: cook the noodles, sauté onion and chicken, add veggies and seasoning, then finish with soups and milk for a quick simmer.

Approximate times: Prep: 5 minutes, Cook: 25 minutes. Standout elements include the creamy sauce and the tender, juicy chicken.

Ingredients

3 boneless, skinless chicken breasts, diced
1/2 yellow onion, diced
1 tablespoon minced garlic
12 oz frozen mixed vegetables
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1/2 cup milk
2 tablespoons butter
1 tablespoon chicken bouillon powder
1/2 teaspoon paprika
Salt & black pepper, to taste
12 oz egg noodles

Directions

Cook the Egg Noodles: Prepare noodles according to package directions. Drain and set aside.
Sauté the Onion: In a large skillet over medium-high, melt the butter. Add diced onion and cook for 2–4 minutes until softened.
Add Chicken: Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.
Veggies & Garlic: Add frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30–45 seconds).
Make It Creamy: Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.
Bring It All Together: Add the cooked egg noodles. Mix well until everything is coated and creamy.
Serve: Scoop onto plates and dig into this ultra-comforting, one-pan meal! Serves 6, Prep: 5 min, Cook: 25 min.

Chicken Pot Pie Pasta

What to Serve With:

Simple green salad with a lemon vinaigrette to cut the richness
Steamed asparagus or roasted Brussels sprouts for texture contrast
Warm crusty bread or garlic toast to soak up every last bit of sauce
Apple slices or a light slaw to add a bright, crunchy finish
For drinks, try iced tea, a light white wine like Pinot Grigio, or sparkling water with lemon

Top Tips for Perfecting:

Chicken: Use pre-cooked rotisserie chicken to save time — add it near the end to warm through.
Veggies: Swap mixed vegetables for fresh peas and carrots if you prefer a fresher texture. If using fresh, increase cooking time slightly.
Soups: If you don’t like cream of mushroom, swap both soups for two cans of cream of chicken and add 1/2 cup chicken broth for extra flavor.
Thickness: For a thinner sauce, add up to 1/2 cup more milk or a splash of chicken broth. For a thicker sauce, simmer a few extra minutes uncovered.
Seasoning: Taste before serving — canned soups can be salty. Adjust salt and pepper at the end.
Avoid overcooking noodles: Slightly undercook the noodles by a minute if you plan to simmer them with the sauce to avoid mushy pasta.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: You can freeze portions for up to 2 months. Use freezer-safe containers, and leave a little headspace. 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. You can also microwave in 30-second intervals, stirring in between, until hot.
Texture note: Pasta may absorb sauce when stored. Add a little liquid when reheating to restore creaminess.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?
Yes — rotisserie chicken is a great shortcut. Add it in step 6 to warm through without overcooking.

Can I make this vegetarian?
Absolutely. Use vegetable bouillon, swap chicken soups for cream of mushroom or a vegetarian creamy soup, and replace chicken with sautéed mushrooms or tofu.

Is it okay to use fresh vegetables instead of frozen?
Yes. Fresh carrots and peas work well, but you may need to cook them a bit longer so they become tender.

How can I make the sauce thicker or creamier?
Simmer for a few extra minutes uncovered to reduce and thicken. For extra creaminess, stir in a tablespoon of cream cheese or heavy cream at the end.

Can I make this ahead for a party?
You can prepare the components ahead and assemble before serving. Cook the noodles just until al dente and reheat on the stovetop with a splash of milk to bring everything together.

What sides pair best with this for picky eaters?
Plain steamed veggies, buttered rolls, or a simple cucumber salad are gentle, kid-friendly options.

Conclusion

Chicken Pot Pie Pasta is a weeknight hero: quick, family-friendly, and full of cozy, familiar flavors. If you want a no-fuss dinner that still feels homemade and comforting, this recipe is worth bookmarking and sharing with friends. For another version with similar charm and helpful tips, check this Chicken Pot Pie Pasta Recipe. If you’d like a slightly different spin or more visuals and variations, take a look at CHICKEN POT PIE PASTA for inspiration.

Give it a try tonight — you’ll have a cozy, satisfying meal on the table fast, and someone at your dinner will likely say it’s the way to their heart.