Chicken Pot Pie Pasta: A Quick, Cheap And Comforting Dinner Recipe

If you’re looking for a budget-friendly, easy-to-make meal that delivers on flavor, look no further than this Chicken Pot Pie Pasta. This recipe takes the classic flavors of chicken pot pie and transforms them into a hearty pasta dish, perfect for busy weeknights. With just a few canned ingredients, frozen veggies, and some egg noodles, you can have a warm, filling meal on the table in no time.

Ingredients

  • 1 can of cream of chicken soup (10.5 oz)
  • 1 can of cream of mushroom soup (10.5 oz)
  • 1 can of cream of celery soup (10.5 oz)
  • 2 cans of canned chicken (12.5 oz each), drained
  • 1 package of frozen mixed vegetables (about 12-16 oz)
  • 1 package of egg noodles (12 oz)
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Paprika, to taste
  • Optional: A pinch of dried thyme or parsley for a hint of herb flavor

Preparation

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, usually about 7-9 minutes, or until al dente. Drain the noodles and set them aside.

Step 2: Prepare the Frozen Vegetables

While the noodles are cooking, microwave or lightly steam the frozen mixed vegetables until they are tender. This should take about 3-5 minutes, depending on the microwave or steamer instructions. Set them aside.

Step 3: Combine Ingredients in a Large Pan

In a large skillet or deep sauté pan, combine the cooked egg noodles, drained canned chicken, and steamed vegetables. Stir well to mix the ingredients evenly.

Step 4: Add the Creamy Ingredients

Pour in the can of cream of chicken, cream of mushroom, and cream of celery soup. Stir everything together until the ingredients are well combined and evenly coated in the creamy sauce.

Step 5: Season and Heat

Season the mixture with salt, pepper, garlic powder, onion powder, and paprika to taste. Adjust the seasoning based on your preferences. Stir the ingredients well, and cook over medium heat for 5-7 minutes, stirring occasionally until everything is heated through.

Cooking Note

If you prefer a thicker consistency, you can add an additional can of soup or reduce the heat and let the mixture cook for a few more minutes to thicken. For a thinner sauce, add a splash of milk or chicken broth until you reach the desired consistency.

Serving Suggestions

  • Serve this Chicken Pot Pie Pasta hot, topped with a sprinkle of grated Parmesan cheese or shredded cheddar for an extra cheesy kick.
  • Pair it with a side of garlic bread for a complete meal.
  • Garnish with fresh parsley for a pop of color and added freshness.
  • Add a simple green salad with a tangy vinaigrette to balance out the creamy dish.

Tips

  1. Rotisserie Chicken Substitute: If you have leftover rotisserie chicken, you can shred about 2 cups and use it in place of canned chicken for a fresher taste.
  2. Veggie Variety: Feel free to swap the mixed frozen veggies for other frozen or fresh veggies you love—peas, carrots, green beans, and corn work great.
  3. Add Some Crunch: For a little texture, sprinkle crushed crackers or a handful of breadcrumbs on top before serving.
  4. Cheese Lovers: Stir in 1 cup of shredded cheddar cheese just before serving for a cheesy twist.
  5. Baking Option: If you want a crispy top, transfer the mixture to a baking dish, sprinkle with cheese or breadcrumbs, and bake at 375°F for 10-15 minutes until golden and bubbly.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Nutritional Information (Per Serving: Serves 6)

  • Calories: 420
  • Protein: 18g
  • Carbohydrates: 50g
  • Fat: 16g
  • Sodium: 1050mg
  • Fiber: 4g

Conclusion

This Chicken Pot Pie Pasta is a lifesaver for busy nights when you want something hearty and satisfying without breaking the bank. It’s the perfect fusion of creamy comfort food and a quick pasta dish, making it a go-to meal for families. Simple, flavorful, and budget-friendly—this dish will surely make it into your regular dinner rotation.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Pot Pie Pasta: A Quick, Cheap And Comforting Dinner Recipe


  • Author: Imili Johnson
  • Total Time: 25 minutes

Ingredients

Scale
  • 1 can of cream of chicken soup (10.5 oz)
  • 1 can of cream of mushroom soup (10.5 oz)
  • 1 can of cream of celery soup (10.5 oz)
  • 2 cans of canned chicken (12.5 oz each), drained
  • 1 package of frozen mixed vegetables (about 1216 oz)
  • 1 package of egg noodles (12 oz)
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Paprika, to taste
  • Optional: A pinch of dried thyme or parsley for a hint of herb flavor

Instructions

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, usually about 7-9 minutes, or until al dente. Drain the noodles and set them aside.

Step 2: Prepare the Frozen Vegetables

While the noodles are cooking, microwave or lightly steam the frozen mixed vegetables until they are tender. This should take about 3-5 minutes, depending on the microwave or steamer instructions. Set them aside.

Step 3: Combine Ingredients in a Large Pan

In a large skillet or deep sauté pan, combine the cooked egg noodles, drained canned chicken, and steamed vegetables. Stir well to mix the ingredients evenly.

Step 4: Add the Creamy Ingredients

Pour in the can of cream of chicken, cream of mushroom, and cream of celery soup. Stir everything together until the ingredients are well combined and evenly coated in the creamy sauce.

Step 5: Season and Heat

Season the mixture with salt, pepper, garlic powder, onion powder, and paprika to taste. Adjust the seasoning based on your preferences. Stir the ingredients well, and cook over medium heat for 5-7 minutes, stirring occasionally until everything is heated through.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 420
  • Sodium: 1050mg
  • Protein: 18g

Leave a Comment

Recipe rating