Name: Chicken Pot Pie Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Rotisserie Chicken, shredded; 2 Tbs Butter; 1/2 Medium Onion, diced; 3 Cloves Garlic, minced; 10 Oz Bag Frozen Vegetables; 10.5 Oz Cream Of Chicken Soup; 10.5 Oz Cream Of Mushroom Soup; 1/4 Cup Milk; 12 Oz Egg Noodles, cooked; Salt and Pepper to taste; 1 Tbs Garlic Powder

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

From the recipe collection of Tara Ippolito

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

Ingredients

Heres what you'll need to make this delicious meal. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Shredded Rotisserie Chicken- A convenient and tender protein that adds flavor and protein.
Butter- Adds richness and helps the vegetables saute. I use Kerigold.
Onion- Brings just a touch of sweetness.
Garlic- Adds lots of bold and savory flavor throughout the dish.
Cream Of Mushroom Soup- Brings and creaminess and prevents the sauce from tasting flat. I use Campbells.
Cream Of Chicken Soup- Adds a rich, savory chicken flavor.
Milk- Loosens the sauce so its not too thick. I use Campbells.
Frozen Mixed Vegetables- Adds lots of color and that classic chicken pot pie feel. I use Birdseye.
Egg Noodles + Pasta Water- The perfect noodle to replace the pie crust. The pasta water helps bind everything together. I use wide egg noodles.
Salt-Enhances all the other ingredients.
Pepper- Cuts through the richness of the sauce.
Garlic Powder- Adds an even, well distributed garlic flavor throughout the dish. I use Mccormick.

How To Make It

Here is how to make this delicious dinner. You can find the full ingredients list along with instructions on the recipe card below.

First, in a large skillet, melt the butter over medium high heat and saute the onion and garlic until soft. Add the frozen mixed vegetables and saute until they are thawed and warmed through. Season with salt and pepper. Stir in the cream of mushroom soup, cream of chicken soup and milk. Add in the shredded rotisserie chicken. Season with salt, pepper and garlic powder. Stir to combine.

NOTE: Some people find the "cream of" soups to be very salty. If you are senietive to salt, don't add any additional salt to season or us low sodium soup cans

NOTE: Feel free to add more milk to thin it out if you think it needs it to thin out a little more.

Then, stir a ladle of pasta water into the sauce and add the cooked egg noodles. Toss the egg noodles into the sauce until they are evenly coated. Serve warm and enjoy!

PRO TIP: Add the pasta water a little at a time and stir it in until you get the perfect consistency. You can always add more, but cant take it back.

Do I Have To Use Both Cream Of Mushroom And Cream Of Chicken Soup?

No, you don't have to use one of each necessarily. But, using these both soups together will give a richer flavor and depth to the dish. You can use two of the same cans or mix and match with Cream Of Celery or Cream Of Cheddar, too.

Can I Use Something Besides Egg Noodles?

Sure! Egg noodles are the preferred choice because they're classic and hearty but, penne, rotini or shells are all great choices that would hold onto the cream sauce nicely.

What Can I Serve This With?

This recipe doesn't need much for sides because its a whole meal in itself. A simple side salad, biscuits or Homemade Garlic Bread would be perfect.

Storage

Let the pasta cool completely and place it into an air tight container. It will last in the fridge for up to three days.