Classic Chicken Pot Pie Pasta
Table of content
Table of Contents
why make this recipe
What if you could capture the soul-warming, savory essence of a classic chicken pot pie but enjoy it in a fraction of the time, without making a crust? Enter Classic Chicken Pot Pie Pasta: the brilliant fusion that delivers all the creamy, vegetable-studded, chicken-filled comfort in a satisfying pasta bowl. This dish is the ultimate weeknight hero, combining tender chunks of chicken, a medley of peas and carrots, and a rich, velvety herb-infused sauce, all served over wide egg noodles that mimic the comforting feel of dumplings. Created by Emma steph, this recipe is designed for efficiency and flavor, using smart shortcuts without sacrificing the homemade taste that defines a great Classic Chicken Pot Pie Pasta. It’s comfort food, reimagined for the modern table.
Classic Chicken Pot Pie Pasta
Ingredients
Pasta and Chicken Base
- 8 oz pasta Any type of pasta can be used.
- 1 lb cooked chicken, shredded Rotisserie chicken can be used for extra flavor.
Sauce Ingredients
- 1 cup cream of chicken soup This gives a creamy texture.
- 1 cup chicken broth Add more for desired consistency.
- 1 tsp garlic powder Adjust to taste.
- 1 tsp onion powder Adjust to taste.
- Salt and pepper to taste
Vegetables and Cheese
- 1 cup frozen peas and carrots Can substitute with other vegetables like corn or green beans.
- 1 cup shredded cheddar cheese For a rich flavor.
- Fresh parsley for garnish (optional) Adds color and flavor.
Instructions
Preparation
- Cook the pasta according to package directions, drain and set aside.
Cooking
- In a large pot, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper over medium heat.
- Stir in the cooked chicken and frozen peas and carrots, cooking until heated through.
- Add the cooked pasta and cheddar cheese, stirring until the cheese is melted and everything is combined.
Serving
- Serve warm, garnished with fresh parsley if desired.
Notes
Nutrition
how to make Classic Chicken Pot Pie Pasta
Ingredients :
- 8 oz pasta
- 1 lb cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
Directions :
- Cook the pasta according to package directions, drain and set aside.
- In a large pot, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper over medium heat.
- Stir in the cooked chicken and frozen peas and carrots, cooking until heated through.
- Add the cooked pasta and cheddar cheese, stirring until the cheese is melted and everything is combined.
- Serve warm, garnished with fresh parsley if desired.
how to serve Classic Chicken Pot Pie Pasta
The Creamy Sauce
Butter & Flour: This roux thickens the sauce, giving it a luxurious body that clings to the pasta.
Chicken Broth & Cream: A combination of broth for savory depth and heavy cream (or half-and-half) for rich creaminess creates the perfect sauce base.
Herbs & Seasoning: Dried thyme and a touch of poultry seasoning are non-negotiable for that iconic pot pie flavor. For another fantastic pasta dish that turns classic comfort food into a new favorite, try our Philly Cheese Steak Pasta.
Classic Chicken Pot Pie Pasta can be served as a main dish and is best enjoyed warm. You can plate it up in bowls and add a sprinkle of fresh parsley on top for a touch of color and flavor. It pairs well with a simple green salad or some garlic bread on the side for a complete meal.
how to store Classic Chicken Pot Pie Pasta
To store any leftovers, let the pasta cool completely. Transfer it to an airtight container and place it in the refrigerator. It should be good for about 3 to 4 days. When ready to eat again, reheat in the microwave or on the stove until heated through. You may need to add a splash of chicken broth if it seems dry after storing.
tips to make Classic Chicken Pot Pie Pasta
- For extra flavor, you can use rotisserie chicken instead of cooking your own.
- Feel free to add any of your favorite vegetables, such as corn or green beans.
- If you want a little crunch, top the pasta with some crushed crackers or breadcrumbs before baking for a few minutes.
variation
You can make a creamy vegetarian version by omitting the chicken and using vegetable broth instead. Add more vegetables like mushrooms, zucchini, or bell peppers for a hearty dish.
FAQs
Q: Can I use fresh chicken instead of cooked?
A: Yes, you can use fresh chicken. Just cook it thoroughly before shredding and adding it to the recipe.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the dish up to the point of cooking and store it in the fridge. Just bake it when you’re ready to serve.
Q: Is this dish freezer-friendly?
A: Yes, you can freeze the Classic Chicken Pot Pie Pasta. Place it in a freezer-safe container and it should last for up to 3 months. Thaw in the fridge before reheating.
Conclusion: The Ultimate Shortcut to Comfort
This Classic Chicken Pot Pie Pasta recipe is a testament to the power of clever, comforting cooking. It delivers every bit of the nostalgic flavor and satisfying richness of the traditional baked dish but in a streamlined, one-pot format that’s accessible any night of the week. It’s forgiving, customizable, and guaranteed to please both kids and adults. Once you try this fusion of two classics, this Classic Chicken Pot Pie Pasta is sure to earn a permanent spot in your family’s dinner rotation. in the end this is our pinterest account for more ideas.