Chicken pot pie pasta has all the delicious flavors of the cozy classic served with egg noodles for an easy to make meal.

Chicken Pot Pie Pasta

From the recipe collection of Tara Ippolito

Chicken pot pie pasta is the perfect cool weather comfort food to warm you up this season.

My family loves chicken pot pie. We often make Cheddar Bay Biscuit Pot Pie and Muffin Tin Pot Pie when the seasons start to change here in Jersey.

They are family favorites in my house for sure. I’m always looking for new and creative ways to serve this and this recipe was a hit right from the start.

It kind of reminds me of chicken pot pie and chicken noodle soup combined into one delicious dish.

The noodles in replacement of traditional pie crust here makes this recipe truly unique. Plus, it is a huge time saver.

Using noodles and shredded rotisserie chicken makes this recipe a breeze to put together.

I can have this meal on the table and ready to eat in under 30 minutes. That makes it the perfect choice for a busy weekday dinner.

This is a meal that you’re guaranteed to make again and again.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Chicken Pot Pie Pasta Variations

I like this pasta recipe made just the way it is but here are some ways to change it up if you’d like to.

• Pasta- I love egg noodles for this recipe but any kind of pasta would be ok to use.
• Chicken- Shredded rotisserie chicken saves a bunch of time but you can use any kind of cooked and cubed chicken here.

• Soup- Cream of mushroom, cream of chicken, cream of celery, cream of cheddar or cream of onion soups would all work in this recipe.

Other Easy Pasta Dishes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

• Million Dollar Baked Rigatoni
• Creamy Tortellini With Pancetta And Peas
• Baked Italian Sunset Pasta
• Creamy Orzo With Chicken

Chicken Pot Pie Pasta Ingredients

• Shredded Rotisserie Chicken
• Butter
• Diced Onion
• Minced Garlic
• Cream Of Mushroom Soup
• Cream Of Chicken Soup
• Milk
• Frozen Mixed Vegetables
• Egg Noodles, boiled in salted water (keep a ladle of pasta water)
• Salt, Pepped and Garlic Powder

Instructions

First, in a large skillet, melt the butter over medium high heat and saute the onion and garlic until soft.

Now, add the bag of frozen mixed vegetables and saute them for about 4 minutes or until they are thawed and warmed through. Season them with salt and pepper.

Then, stir in the cream of mushroom and cream of chicken soup.

Next, stir in the milk. Feel free to add more milk to thin it out if you think it needs it to thin out a little more.

Now, stir in the shredded rotisserie chicken.

Next, season the sauce with salt, pepper and garlic powder.

Then, stir a ladle of pasta water into the sauce and add the cooked egg noodles.

Finally, toss the egg noodles into the sauce until they are evenly coated. Serve warm and enjoy!