Go Back
chicken pot pie pasta

Chicken Pot Pie Pasta

This easy Chicken Pot Pie Pasta combines all the cozy flavors of the classic pie in a quick, one skillet pasta dish! Ready in 30 minutes with rotisserie chicken, frozen veggies, and a creamy sauce, it's the ultimate comfort food dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal

Ingredients
  

  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • ½ medium yellow onion diced
  • 3 cloves garlic minced
  • 1 10 oz bag frozen mixed vegetables
  • 1 10.5 oz can condensed cream of chicken soup
  • 1 10.5 oz can condensed cream of mushroom soup
  • ¼ cup milk plus more as needed
  • 1 rotisserie chicken skin removed, meat shredded (approx. 3-4 cups)
  • 1 tbsp garlic powder
  • Kosher salt and black pepper to taste
  • Optional: chopped fresh parsley for garnish

Instructions
 

  • Cook egg noodles in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain noodles and set aside.
  • In a large, deep skillet or Dutch oven, melt butter over medium high heat. Add onion and sauté for 3-4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
  • Add the frozen mixed vegetables to the skillet. Sauté for 4-5 minutes until thawed and heated. Season with salt and pepper.
  • Reduce heat to medium. Stir in both cans of soup until smooth, then stir in the ¼ cup milk.
  • Add the shredded chicken and garlic powder. Season with salt and pepper. Stir until heated through, 2-3 minutes.
  • Stir in ½ cup of the reserved pasta water to loosen the sauce.
  • Add the cooked egg noodles to the skillet. Toss gently until noodles are evenly coated in the sauce. Add more pasta water or milk if a thinner consistency is desired.
  • Taste and adjust seasoning. Serve immediately, garnished with parsley if desired.

Notes

  • Pasta Water: Reserving starchy pasta water is essential for creating a silky, clingy sauce.
  • Shortcut: Using a pre cooked rotisserie chicken saves significant time and adds great flavor.
  • Customize: Use two cans of cream of chicken soup if preferred over cream of mushroom. Add frozen peas or a cup of shredded cheddar cheese for variation.