The smell of buttery biscuits and creamy chicken always takes me back to my grandma’s kitchenwindows fogged up, pot bubbling on the stove, and me sneaking bites when I thought no one was looking. This Chicken Pot Pie Pasta is blowing up on Pinterest and TikTok, and honestly, it makes complete sense. It’s cozy, loaded with comfort, and cooks like a dream on hectic weeknights.
This dish is everything you love about a classic potpietender rotisserie chicken, frozen peas, and a luxuriously creamy saucetossed with noodles instead of crust. It’s warm, simple, and practically pantry-ready. Basically, your favorite chicken potpie casserole just met its noodle soulmate. Full details in the blog!
I first whipped this together on a Monday night when the kids were hangry and I had no dinner planclassic. It’s since become one of our go-to lazy dinners. And yes, I’ve fully tested every shortcut (even the store-bought biscuit hack). You’ll love the secret!
Why You’ll Love This Chicken Pot Pie Pasta
This dish checks all the boxes for a cozy, nostalgic dinner that’s secretly oh-so-simple. It’s like someone took the heart of a classic chicken potpie casserole and thought, “Let’s make this weeknight-friendly… and add noodles!” The result? A creamy, dreamy one-pot wonder packed with flavor.
Here’s why it’s a keeper:
Quick and Easy: Rotisserie chicken saves time, and the noodles cook up right in the same pot.
Kid-Friendly: The creamy sauce and easy-to-eat noodles make this one of those kid-friendly crockpot meals (or stovetop, in this case) they’ll ABSOLUTELY request again.
Pantry Staples Win: Those canned soups and frozen veggies come together like magic, making it perfect for lazy dinners.
Ingredients Breakdown
You don’t need fancy ingredients herejust pantry and freezer staples mixed with a few fresh items. Here’s what you’ll need:
Chicken: While this recipe calls for fresh chicken breasts, feel free to use rotisserie chicken for a faster option. It’s perfect for when you’re running low on time!
Frozen Vegetables: I love the convenience of a bag of mixed veggies. Birds Eye is my go-to, but anything with peas, carrots, and corn works.
Creamy Base: The combination of condensed cream of chicken soup, cream of mushroom soup, and milk makes this dish both rich and comforting.
Pasta: Egg noodles bring that “potpie crust vibe,” but in noodle form. Trust me, they soak up the sauce like a dream.
Pro Tip: Have a can of chicken bouillon in your pantry? Adding one tablespoon will make your sauce extra flavorful and tie everything together beautifully.
Simple Steps to Make It
This dish comes together in about 30–45 minutes, which makes it a weeknight dinner hero. No stress, no pile of dishes at the end, and minimal choppingwin, win, win!
Cook the Chicken: Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Toss in the chicken chunks, season with paprika, salt, and pepper, and cook until golden brown.
Add the Veggies and Creaminess: Stir in garlic, chicken bouillon, and frozen veggies, letting them cook together for about 2 minutes. Then pour in the soups and milk, stirring until the mixture becomes a creamy sauce.
Add the Noodles: Stir the egg noodles directly into your creamy chicken veggie mix. Cover and let everything simmer on low heat for 8–10 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.
Serve: Once it’s all combined, grab a ladle and dish it into bowls. Sprinkle a little extra paprika on top for a pop of color, and you’re good to go!
Step
Action
Time
1
Cook chicken with onions and seasoning
10 minutes
2
Add veggies and creamy base
5 minutes
3
Simmer with noodles
10 minutes
Pro Tips & Variations
This recipe is super forgiving, which makes it perfect for lazy dinners or last-minute meal planning. You can easily tweak it to fit your pantry or cravings.
Want it richer? Use heavy cream instead of milk for even more decadence.
No egg noodles? Swap for rotini or elbow macaronijust adjust the simmering time based on the pasta package directions.
Make it cheesy: Stir in shredded cheddar or Parmesan during the last few minutes of cooking. It melts right into the sauce for a comforting twist!
Shortcut alert: Swap fresh chicken breasts for store-bought rotisserie chicken. Just shred it and add it to the creamy mixture with the veggies.
Serving, Storage & Reheating
Serving: While this is already a hearty meal on its own, you can pair it with a side salad or some crusty bread. Honestly, I’ve just shoveled it straight from the pot (no judgment).
Storage: Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The noodles will soak up the sauce, so you may want to stir in a splash of milk when reheating to loosen it up.
Reheating: You can zap individual portions in the microwave or reheat the whole thing on the stovetop over low heat. Add a little milk or broth to keep the creamy texture intact.
Storage Method
Time
Refrigerator
Up to 3 days
Freezer (optional)
Up to 1 month (although the pasta won’t be as firm)
Pro Tip: Freeze portions in individual containers so you can thaw and reheat just what you needperfect for quick chicken potpie-inspired lunches!
Expert Insight: The Appeal of Chicken Pot Pie Pasta
Chicken pot pie pasta creatively reimagines classic comfort food by blending creamy, savory elements with easy-to-cook pasta. This fusion enhances texture and speeds up preparation, making it a practical choice without sacrificing the rich flavors traditionally found in pot pie.
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Perfecting My Chicken Pot Pie Pasta
This chicken pot pie pasta took way longer to nail than I expectedlike the time I accidentally swapped cream for milk and ended up scrambling dinner. After several rounds of tasting, tweaking, and convincing my family to keep trying it, I finally landed on this cozy, creamy recipe that feels like a warm hug in a bowl.
FAQs ( Chicken Pot Pie Pasta )
Can I use leftover or rotisserie chicken for this recipe?
Yes, leftover or rotisserie chicken works great and saves time. Just shred or chop it before adding to the pot. Using pre-cooked chicken helps keep the dish quick and flavorful without sacrificing any of the home-cooked taste.
What kind of pasta works best?
Short pasta shapes like rotini, penne, or egg noodles hold the sauce well and are ideal for this dish. Avoid long pasta since it won’t mix as easily. Egg noodles especially complement the creamy texture and create a comforting meal.
Can I make this in a slow cooker?
This dish can be adapted as a lazy dinner using a crockpot, but be sure to add cooked pasta toward the end to avoid it getting mushy. Slow cooking the chicken and sauce together boosts flavor while making it kid friendly and hands-off.
How can I make the sauce thicker?
To thicken the sauce, simmer longer uncovered or add a slurry of flour and water while cooking. Another tip is to stir in a bit of cream cheese or shredded cheddar, which also adds richness to the dish.
Is this dish freeze-friendly?
Yes, leftovers freeze well when stored in an airtight container. Thaw in the fridge overnight before reheating on the stovetop or microwave. Fresh pasta may soften slightly after freezing, but the flavors remain delicious.
Conclusion
This Chicken Pot Pie Pasta is pure comfort in under 45 minutesyou’ll love how the creamy sauce hugs every tender noodle and bite of rotisserie chicken. The cozy aroma alone will have everyone gathering ‘round the table, hungry and happy. It’s quick, easy, and perfect for those nights when you want a homemade meal without the fuss or crazy cleanup. Trust me, this one pot wonder feels like a warm kitchen hug.
If you’re itching to mix it up, try stirring in some sharp cheddar cheese or swapping egg noodles for whatever pasta you’ve got hiding in the pantry. Leftovers? Just add a splash of milk when reheating to keep it silky smooth a trick I picked up from my aunt’s no-fail comfort food stash. And hey, this recipe easily doubles for feeding a crowd or freezing for last-minute lazy dinners.
Did this Lazy Chicken Pot Pie pasta bring back any favorite family meal memories? I’d love to hear your stories or see your twists! Snap a photo, share it with us, or bookmark it for those busy weeknightsyou know, the ones that call for easy, cozy, and downright delicious. Here’s to cooking that feels like home!
This quick and easy chicken pot pie pasta is perfect for busy weeknights. Combining a creamy sauce with tender chicken and vegetables, it makes a comforting family meal. Ideal as a Lazy Chicken Pot Pie or Chicken Potpie Recipe for lazy dinners.
Ingredients
Scale
1/2 yellow onion (diced into 1/2-inch pieces)
1 tbsp chicken bouillon
1/2 tsp paprika
1 tbsp garlic (freshly minced for best flavor)
2 tbsp butter (I like Kerrygold unsalted butter for this)
3 boneless skinless chicken breasts (cut into 1-inch chunks)
Salt and black pepper (to taste)
12 oz frozen vegetables (I use Birds Eye mixed vegetables)
1 can condensed cream of chicken soup
1/2 cup milk (whole milk for extra creaminess)
1 can condensed cream of mushroom soup
12 oz egg noodles
Instructions
Preheat a large skillet over medium heat and melt butter.
Add diced onion and garlic; sauté until softened.
Add chicken pieces, season with chicken bouillon, paprika, salt, and black pepper; cook until chicken is no longer pink.
Stir in frozen vegetables and cook until heated through.
Add cream of chicken soup, cream of mushroom soup, and milk; stir to combine.
Simmer mixture until warmed and slightly thickened.
Meanwhile cook egg noodles according to package instructions; drain.
Combine cooked noodles with the creamy chicken and vegetable mixture.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
