Description
Creamy Chicken Pot Pie Pasta brings all the comforting flavors of a classic pot pie into a quick, one-pan pasta dish. Made with tender shredded chicken, egg noodles, and a rich, creamy sauce with peas and carrots, this easy dinner is perfect for busy weeknights.
Ingredients
- 2 cups rotisserie or leftover chicken, shredded
- 1 pound wide egg noodles
- 3 tablespoons butter
- 1 can cream of chicken soup
- ½ cup cream cheese
- ¾ cup chicken stock
- 1 cup milk or heavy cream
- 1 can peas and carrots, drained
- Salt and pepper to taste
Optional Additions:
- 1 medium onion, diced (or onion powder)
- 1 stalk celery, chopped
- 2 cloves garlic, minced (or garlic powder)
- Parmesan cheese for garnish
Instructions
- Bring a large skillet of water to a boil and cook egg noodles according to package instructions (8-9 minutes). Drain and set aside.
- In the same skillet, melt butter over medium heat. If using, add diced onion, celery, and garlic. Sauté until softened.
- Stir in shredded chicken, then add cream of chicken soup, cream cheese, chicken stock, milk, and peas and carrots. Cook over medium heat for 5 minutes, stirring regularly.
- Return cooked noodles to the skillet and mix until fully coated in sauce.
- Simmer for another 3-5 minutes, allowing flavors to meld.
- Taste and adjust seasoning with salt and pepper.
- Serve warm, garnished with Parmesan cheese if desired.
Notes
- Swap egg noodles for penne or rotini for variety.
- Add mushrooms, corn, or green beans for extra veggies.
- Stir in shredded cheese for a richer, cheesier sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Kid-friendly
