Classic Chicken Pot Pie Pasta
A quick and creamy one-pan dish that combines pasta with shredded chicken, mixed vegetables, and savory seasonings, perfect for a cozy dinner night.
Ingredients
Main Ingredients
- 8 oz pasta Any type of pasta can be used.
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for quicker prep.
- 1 cup frozen mixed vegetables A blend of carrots, peas, and corn works well.
- 1 cup cream of chicken soup Can substitute with any cream soup.
- 1 cup milk For a lighter version, swap with half-and-half.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste Salt and pepper Essential for flavor.
- 2 tablespoons olive oil For sautéing vegetables.
- 1 teaspoon dried thyme Fresh herbs can also be used for extra flavor.
- 1 cup shredded cheese (optional) For topping; can use any melting cheese.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add frozen mixed vegetables and cook until heated through.
- Stir in shredded chicken, cream of chicken soup, and milk. Mix well.
- Season with onion powder, garlic powder, thyme, salt, and pepper.
- Add the cooked pasta to the skillet and stir to combine.
- If desired, sprinkle shredded cheese on top and let it melt.
- Serve warm and enjoy your comforting meal!
Notes
For added flavor, consider using fresh herbs or a bit of red pepper flakes for spice. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to a month.