This Chicken Pot Pie Pasta is pure comfort in a skillet. It’s everything we love about creamy chicken pot pie—tender chicken, hearty vegetables, a rich and creamy sauce—but tossed with egg noodles instead of tucked into a crust. It’s cozy, satisfying, and perfect for those chilly nights when only comfort food will do.
🧾 Recipe Card
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Dietary Tags: Family-Friendly, One-Pot, Weeknight Dinner
Ingredients
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3 boneless, skinless chicken breasts, diced
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½ yellow onion, diced
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1 tablespoon minced garlic
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12 oz frozen mixed vegetables
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1 (10.5 oz) can cream of mushroom soup
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1 (10.5 oz) can cream of chicken soup
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½ cup milk
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2 tablespoons butter
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1 tablespoon chicken bouillon powder
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½ teaspoon paprika
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Salt & black pepper, to taste
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12 oz egg noodles
🥘 Why This Recipe Works
This dish is like a warm hug from the inside out. You get the classic pot pie flavor—rich, creamy, a little savory, and full of texture—with none of the fuss of rolling dough. It’s a weeknight wonder that comes together in just one pan and under 30 minutes.
It’s perfect for busy nights, picky eaters, and cozy Sundays alike.
👩🍳 How to Make It
Step 1: Cook the Noodles
Boil your egg noodles until just tender. Drain and set aside.
Step 2: Sauté the Onion
In a large skillet, melt butter over medium-high heat. Add diced onion and cook until softened—about 2–4 minutes.
Step 3: Cook the Chicken
Add diced chicken to the pan. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring occasionally, until chicken is mostly cooked through.
Step 4: Add Veggies & Garlic
Stir in the frozen vegetables and cook for about 5 minutes. Add garlic and sauté until fragrant (30–45 seconds).
Step 5: Make It Creamy
Pour in cream of mushroom soup, cream of chicken soup, and milk. Stir until smooth. Simmer gently for 5–6 minutes.
Step 6: Combine Everything
Add the cooked noodles to the sauce and mix well. Let it simmer for a couple of minutes to allow flavors to meld.
Step 7: Serve
Scoop into bowls and garnish with a sprinkle of parsley or shredded cheese if you like. Dig in!
🛒 Ingredient Breakdown & Swaps
| Ingredient | Why It’s Used | Substitutions |
|---|---|---|
| Chicken breasts | Lean protein base | Use cooked rotisserie or thighs |
| Cream soups | Rich, creamy sauce base | Make homemade roux + broth blend |
| Frozen vegetables | Classic pot pie texture and flavor | Use fresh veggies or leftovers |
| Egg noodles | Hearty and tender base | Use rotini or shells if needed |
🍽 Serving Ideas
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Add a side salad with tangy vinaigrette for freshness
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Serve with crusty bread or warm biscuits for dipping
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Top with crushed buttery crackers or breadcrumbs for crunch
🧊 Storage & Reheating
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Fridge: Store in an airtight container for up to 4 days
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Freezer: Freeze portions in freezer-safe containers up to 2 months
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Reheat: Microwave with a splash of milk or reheat on stovetop over low heat, stirring gently
⚖️ Nutrition (Estimated Per Serving)
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Calories: 410
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Protein: 29 g
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Carbohydrates: 30 g
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Fat: 20 g
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Fiber: 3 g
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Sodium: 780 mg
❓ FAQs
Q: Can I use leftover chicken?
A: Yes! Just skip the raw chicken step and stir in your cooked chicken when you add the soup.
Q: Is this gluten-free?
A: Not as written. For a GF version, use gluten-free cream soups and pasta.
Q: Can I add cheese?
A: Absolutely. Stir in ½ cup shredded cheddar for extra richness.
💬 Kristy’s Kitchen Note
This dish is such a nostalgic hug—it brings back memories of weeknights around the table, scooping seconds, and savoring every bite. I love how easy it is to make this in one pan, and the clean-up is just as comforting as the flavor!
📣 Tried It?
Did you make this Chicken Pot Pie Pasta? Let me know how it went in the comments—or tag @KristyCookEats on Instagram and show me your skillet masterpiece! I love seeing how these recipes come to life in your kitchens.