Hearty chicken pot pie pasta brings homestyle flavor to the table. This family-friendly chicken-and-egg noodle casserole features cooked chicken and veggies in a creamy white sauce for the ultimate in comfort food.
Holly’s Cozy Highlights
- Flavor: Comforting and savory with tender noodles, hearty vegetables, and a rich, seasoned sauce that tastes like homemade chicken pot pie in a bowl.
- Difficulty: Ready-made ingredients and 3 steps are all you need for this cozy casserole.
- Swaps: Make space in the freezer and use up that leftover turkey instead of chicken.
- Time-Saving Tip: Prepare the chicken mixture and freeze it in zippered bags for up to two months. Thaw overnight in the fridge and add cooked pasta for an uber-fast dinner.
Comfort-Crafted Ingredients
- Pasta: Egg noodles are firm and stand up well with the other ingredients. Try hearty pasta shapes like bucatini, ziti, or bow-tie pasta.
- Vegetables: No need to thaw frozen veggies! Use what’s in the fridge, or use fresh sliced mushrooms, celery, or onions. Sauté fresh veggies to tender-crisp before using.
- Sauce: Cream of chicken soup gives this dish its velvety texture; no need to buy the name brand if a store brand is available. Buy or use homemade broth, and if you like, zest up the sauce with Italian dressing seasoning if you don’t have poultry seasoning.
- Chicken: Leftover rotisserie or chicken breasts work well in this recipe, but any form of cooked chicken works. Or, toss in a bag of frozen chicken meatballs instead of cooked chicken.
- Toppings: Once the dish is prepared, top it with mozzarella or Parmesan cheese, crushed Ritz crackers, or homemade breadcrumbs and pop it under the broiler for a crispy brown topping. Be sure to use an oven-safe skillet if you plan to add a topping.
Serve it Up, Save Some for Later
- Round out chicken pie pot pasta with a batch of bacon and cheese biscuits or quick dinner rolls and a crisp green salad.
- Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a little milk stirred in to loosen the sauce.
- Freeze in zippered bags for up to two months, but be aware the noodles won’t be as firm once thawed. Add freshly cooked noodles to the reheated dish if desired.
Tasty Chicken Casseroles
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Chicken Pot Pie Pasta
This chicken pot pie pasta is a creamy and delicious dish, perfect for a weeknight dinner!
Equipment
Ingredients
- 12 ounces extra wide egg noodles
- 2 cups cooked chicken shredded or chopped
- 2 cups frozen mixed vegetables carrots, peas, corn, beans
- 1 (10.5 ounce) can condensed cream of chicken soup
- 3 cups low-sodium chicken broth
- 1 cup milk
- ¾ teaspoon poultry seasoning
- salt and pepper to taste
Instructions
- In a Dutch oven or pot, whisk together the soup, broth, milk, and poultry seasoning. Bring to a gentle boil.
- Stir in the dry noodles. Reduce heat and simmer, stirring often, for 8–10 minutes or just until noodles are tender and sauce has thickened.
- Add the frozen vegetables and chicken. Simmer 3–4 minutes more, until heated through. Taste and season with salt and pepper as needed.
Notes
Serve with baked fridge biscuits or crumble a few buttery crackers on top for a “crusty” vibe.
Makes about 8 cups
Nutrition Information
Calories: 284kcal | Carbohydrates: 29g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 466mg | Potassium: 446mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3274IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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