Classic Chicken Pot Pie Pasta
A comforting and creamy pasta dish that combines the beloved flavors of chicken pot pie with the satisfying nature of pasta, perfect for family dinners and casual gatherings.
Ingrédients
Pasta and Sauce Base
- 8 oz pasta (any type you prefer, but shells or rotini work great)
- 1 cup cream of chicken soup (store-bought or homemade)
- 1 cup chicken broth (low-sodium for healthier options)
- 1 cup milk (whole or low-fat depending on your preference)
Chicken and Vegetables
- 1 cup cooked chicken, shredded (rotisserie chicken is an easy option)
- 1 cup frozen mixed vegetables (peas, carrots, and corn are classic choices)
Seasonings
- 1 teaspoon garlic powder for added flavor
- 1 teaspoon onion powder provides depth
- 1 teaspoon dried thyme fresh is great too if you have it
- Salt and pepper to taste season as you see fit
Optional Toppings
- 1 cup shredded cheese optional, but adds a nice melty touch
Instructions
Preparation
- Start by gathering all your ingredients. Ensure that your pasta is cooked according to the package instructions. Drain and set it aside to prevent it from getting mushy while you prepare the sauce.
Cooking
- In a large pot, combine the cream of chicken soup, chicken broth, and milk. Heat over medium until everything is well blended and warm, stirring occasionally to avoid scorching.
- Stir in the garlic powder, onion powder, salt, pepper, and dried thyme. Allow the mixture to simmer gently for a few minutes.
- Add the cooked, shredded chicken and frozen mixed vegetables into the pot. Stir everything together and cook for another 5-7 minutes.
- Now, mix in the cooked pasta, gently folding it into the creamy sauce until all the ingredients are well combined.
- If you’re opting for cheese, sprinkle it on top of the pasta mixture and cover the pot for a few minutes, allowing the cheese to melt.
Serving
- Once everything is heated through and the cheese has melted, scoop generous portions into bowls and serve hot.
Notes
Allow to cool before storing. Refrigerate for up to three days or freeze for longer storage. Reheat gently, adding a splash of milk or broth as needed.