Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta combines all the comforting flavors of a classic chicken pot pie in an easy-to-make pasta dish. With tender chicken, mixed vegetables, and a creamy sauce, it’s perfect for a satisfying weeknight dinner.

Ingredients

• 12 oz frozen mixed vegetables (such as Birds Eye mixed vegetables)
• 1/2 yellow onion, diced into 1/2-inch pieces
• 2 tbsp unsalted butter (Kerrygold recommended)
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and black pepper, to taste
• 1 tbsp freshly minced garlic
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• 1 can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 can condensed cream of chicken soup
• 12 oz egg noodles

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain and set aside.
2. Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften.
3. Step 3: Add the chicken chunks to the skillet. Season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat evenly.
4. Step 4: When the chicken is almost cooked through, add the frozen mixed vegetables. Stir and cook for about 5 minutes until vegetables are heated and tender.
5. Step 5: Add the minced garlic to the skillet and cook for 30-45 seconds until fragrant, stirring constantly to avoid burning.
6. Step 6: Stir in the cream of chicken soup, cream of mushroom soup, and milk until the mixture is well combined. Reduce heat to low and simmer for a few minutes until slightly thickened. Turn off heat.
7. Step 7: Add the drained egg noodles to the skillet and stir to coat them fully with the creamy chicken and vegetable sauce. Serve hot.

Tips & Variations

• For extra flavor, try adding a teaspoon of dried thyme or rosemary along with the spices.
• You can substitute the mixed vegetables with fresh vegetables like peas, carrots, and green beans if preferred.
• Use half-and-half or heavy cream instead of milk for a richer sauce.
• If you like a bit of heat, sprinkle in some red pepper flakes when sautéing the chicken.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, you can use pre-cooked chicken. Add it during the last few minutes of cooking just to warm it through, so it doesn’t overcook and dry out.

Is it possible to make this recipe dairy-free?

To make this dish dairy-free, substitute the butter with a plant-based alternative and use dairy-free versions of the cream soups and milk, such as coconut milk or almond milk, though the flavor and texture may vary slightly.