Some nights, you just need a meal that’s effortlessly comforting, incredibly satisfying, and requires minimal thought. This Easy Chicken Pot Pie Pasta is my go-to “cheap & lazy meal” that delivers on all fronts! Imagine all the creamy, savory flavors of a classic chicken pot pie, but deconstructed and mingled with tender egg noodles, all in one pot. It’s the ultimate hack for a delicious, hearty dinner that comes together in mere minutes.
Why I Love This Recipe
This recipe is an absolute lifesaver for those evenings when time is short, energy is low, but the craving for something genuinely comforting is strong. What I love most about this Easy Chicken Pot Pie Pasta is its simplicity. Seriously, it’s almost embarrassingly easy! It takes the familiar, beloved flavors of chicken pot pie and transforms them into a quick pasta dish without the fuss of making a crust from scratch.
It’s a true dump-and-go meal that minimizes cleanup and maximizes satisfaction. The combination of creamy soups creates a rich, savory sauce, and the frozen veggies add a pop of color and nutrition with no chopping required. It’s the perfect solution for using up leftover cooked chicken and turning it into a completely new, incredibly satisfying meal that appeals to everyone. It’s comforting, hearty, and undeniably delicious for how little effort it takes!
Ingredients:
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 2 cups cooked chicken, cubed or shredded (leftover rotisserie chicken works great)
- 1 package (10-12 oz) frozen mixed vegetables (peas, carrots, corn, green beans blend)
- 1 package (12 oz) egg noodles
- 2 pats of butter (about 2 tablespoons)
- Season however you like. (Suggestions: salt, pepper, garlic powder, onion powder, poultry seasoning)
Swaps and Notes
- Cream of Soups: The combination of these three cream soups creates a rich and complex base similar to pot pie filling. You can use two cans of cream of chicken if you don’t have all three. Low-sodium versions can be used to control saltiness.
- Cooked Chicken: This recipe is fantastic for leftover chicken! Rotisserie chicken, leftover baked or grilled chicken, or even canned chicken (drained) works perfectly. For more chicken ideas, check out A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight).
- Frozen Mixed Vegetables: This is where the “lazy” part shines! No chopping required. You can choose blends with different vegetables. No need to thaw beforehand.
- Egg Noodles: Egg noodles have a lovely tender texture that soaks up the creamy sauce beautifully. Any short pasta shape like rotini, penne, or macaroni could also be used.
- Butter: Adds extra richness and flavor to the sauce.
- Seasoning: While the canned soups have seasoning, a little extra salt, black pepper, garlic powder, onion powder, or a dash of poultry seasoning can really make the flavors pop. Adjust to your taste!
Directions:
This is truly a “dump and go” recipe for the ultimate quick comfort.
- Cook Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions until they are al dente.
- Drain Noodles: Once cooked, drain the noodles thoroughly.
- Dump All Ingredients into 1 Pan: In the same large pot (or a large deep skillet or Dutch oven) that you cooked the noodles in, add the drained noodles back. Then, dump in all remaining ingredients: the 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 can cream of celery soup, 2 cups cooked chicken, 1 package of frozen mixed vegetables, and the 2 pats of butter.
- Season & Heat: Stir everything together well. Add your preferred seasonings (e.g., a pinch of salt, a good grind of black pepper, a dash of garlic powder, onion powder, or poultry seasoning).
- Heat Thoroughly: Place the pot back on the stove over medium heat. Bring the mixture to a gentle simmer, stirring frequently, and heat thoroughly for about 10 minutes, or until the mixture is bubbling, the frozen vegetables are tender, and everything is heated through.
- The End. Serve! Ladle generous portions into bowls and serve immediately. Enjoy your incredibly easy, satisfying, and comforting Chicken Pot Pie Pasta!
Pro Tip:
While the recipe is designed for maximum laziness, a tiny extra step can elevate it: if you have a spare minute, sauté a finely diced onion and a clove of minced garlic in a tablespoon of butter before adding the other ingredients to the pot. This adds a fantastic aromatic depth to the creamy sauce. Also, don’t be afraid to add extra cooked chicken if you like it meatier!
Serving Suggestions and Pairings
This Easy Chicken Pot Pie Pasta is a complete meal in itself, offering protein, vegetables, and carbs in one comforting bowl.
- Simple Side: A side of crusty bread or warm biscuits (if you have them!) would be perfect for soaking up any extra sauce.
- Green Salad: A light, crisp green salad with a simple vinaigrette can provide a refreshing contrast to the rich, creamy pasta.
- Comfort Food Companions: If you’re a fan of quick and easy chicken-based comfort meals, consider this alongside a slice of This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hitfor a truly indulgent spread.
- Family Dinner: This is perfect for a busy weeknight family dinner where minimal fuss is required.
Storage and Leftover Tips
This creamy pasta dish makes for good leftovers, often tasting even better the next day as the flavors meld.
- Storage: Store any leftover Easy Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken considerably as it cools.
- Reheating: To reheat, gently warm individual portions in the microwave, adding a splash of milk or chicken broth to loosen the sauce and restore its creamy consistency. Stir occasionally until warmed through. You can also reheat on the stovetop over low heat, stirring frequently.
- Best Consistency: The pasta will continue to absorb liquid, so expect it to be thicker upon reheating. The added liquid helps.
More Recipes You Will Love
If you loved the comforting, easy, and satisfying nature of this chicken and pasta dish, you’ll definitely want to explore some of these other fantastic recipes:
- For another incredibly satisfying and easy-to-make chicken and rice dish, check out This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you’re a fan of easy cheesy chicken dishes, don’t miss Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- For an addictive cheesy bite, you can’t go wrong with Easy Cheese Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive.
- And for a truly versatile and easy meal that’s great for feeding a crowd, These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast are always a hit.
Final Thoughts
This Easy Chicken Pot Pie Pasta is the ultimate testament to deliciousness born from simplicity. It’s incredibly comforting, wonderfully creamy, and packed with familiar flavors, all while being unbelievably quick to prepare. It’s the perfect solution for those “lazy meal” nights when you still want something hearty and satisfying. Dump, heat, and enjoy!
What’s your go-to “cheap & lazy” meal that still tastes amazing? Share your hacks in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.
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