Chicken Pot Pie Pasta

Finding a comforting dinner that pleases the whole family on busy weeknights can feel like an impossible task. After all, satisfying meals are hard to come by when you’re juggling work deadlines, school pickup, and everything else life throws your way, and it gets even trickier when you’re trying to use up leftovers in the fridge. Thankfully, this chicken pot pie pasta hits all the right notes: it’s cozy and filling, comes together in one pot, and easily adapts to whatever vegetables you have sitting in your crisper drawer.

Options for Substitutions – This comforting pasta dish is pretty forgiving when it comes to swaps:
– Chicken breasts: You can easily use chicken thighs instead – they’ll stay more tender and add extra flavor. Rotisserie chicken works great too, just add it at the end to warm through.
– Egg noodles: Any short pasta like penne, shells, or rotini will work perfectly. Just cook according to package directions and adjust cooking liquid if needed.
– Cream soups: If you don’t have both cream soups, you can use two cans of either one. For a lighter version, try cream of celery or make your own with butter, flour, and chicken broth.
– Frozen mixed vegetables: Fresh vegetables work fine – just add them earlier in the cooking process. Carrots, peas, celery, and corn are classic choices, but use whatever you have on hand.
– Milk: Heavy cream will make it richer, while chicken broth will lighten it up. Half-and-half is a nice middle ground.
– Chicken bouillon powder: A bouillon cube (crushed) or chicken base works just as well. You can also skip it if your cream soups are already well-seasoned.

Ingredients
For the chicken and vegetables:
12 oz frozen vegetables (I use mixed vegetables)
1/2 yellow onion (diced into 1/2-inch pieces)
2 tbsp butter
3 boneless, skinless chicken breasts (cut into 1-inch chunks)
Salt and black pepper
1 tbsp garlic (freshly minced for best flavor)
1 tbsp chicken bouillon
1/2 tsp paprika
For the creamy sauce:
1 can condensed cream of mushroom soup
1/2 cup milk (whole milk for extra creaminess)
1 can condensed cream of chicken soup
For serving:
12 oz egg noodles

Step 1: Cook the Egg Noodles – 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 until ready to use.
Step 2: Sauté Onion and Season Chicken – 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. Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
Step 3: Add Vegetables and Garlic – When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant. I like to add the garlic at this stage to prevent it from burning and to maximize its flavor.
Step 4: Make the Creamy Sauce – Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.
Step 5: Combine Noodles and Serve – Add the drained egg noodles (from Step 1) to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!

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