Chicken Pot Pie Pasta is a delightful fusion of two classic comfort foods—chicken pot pie and pasta.
This dish combines tender chunks of chicken, hearty vegetables like peas and carrots, and a rich, creamy sauce, all tossed with pasta for a quick and easy meal.
It offers the savory flavors of traditional chicken pot pie, without the hassle of making a crust.
Whether you’re looking for a cozy weeknight dinner or a creative way to use up leftovers, chicken pot pie pasta delivers the warmth and comfort of a homestyle favorite with a modern twist.
My cheap & lazy meal tonight
Chicken Pot Pie Pasta!
1 can of cream of chicken
1 can of cream of mushroom
1 can cream of celery
2 cans of chicken
1 package of frozen veggies
1 package of egg noodles
Season however you like.
Directions:
cook noodles,
dump all ingredients into 1 pan.
Chicken pot pie pasta is a comforting and hearty twist on the classic chicken pot pie, combining tender chicken, vegetables, and a creamy sauce with pasta instead of pie crust.
Here are some variations and tips to make your dish even more exciting:
Variations
Protein Alternatives:
Turkey: Swap the chicken for leftover turkey, especially after holidays.
Ham or Bacon: Add diced ham or crumbled bacon for a smoky flavor.
Seafood: For a twist, try using shrimp or crab instead of chicken.
Vegetable Add-ins:
Mushrooms: Sauté mushrooms for an earthy flavor that pairs well with the creamy sauce.
Broccoli or Spinach: Add some green by stirring in steamed broccoli or fresh spinach at the end of cooking.
Carrots and Corn: Sweet corn and diced carrots can add color and sweetness to balance the savory sauce.
Cheese Options:
Cheddar: For a rich, cheesy sauce, mix in shredded cheddar or a blend of cheddar and Parmesan.
Cream Cheese: Add a few tablespoons of cream cheese for extra creaminess and a tangy flavor.
Gruyère: For a nutty, sophisticated taste, use Gruyère or Swiss cheese.
Pasta Choices:
Egg Noodles: Traditional egg noodles give a classic comfort food feel.
Rotini or Penne: Use rotini or penne pasta to hold more sauce in the crevices.
Gluten-Free Pasta: For a gluten-free version, substitute with gluten-free pasta like rice or quinoa pasta.
Sauce Variations:
Light Cream Sauce: Use half-and-half or Greek yogurt instead of heavy cream to lighten up the sauce without sacrificing creaminess.
White Wine: Deglaze the pan with a splash of white wine for extra depth of flavor.
Coconut Milk: For a dairy-free option, replace the cream with coconut milk, which adds a subtle sweetness.
Herb and Spice Enhancements:
Thyme, Rosemary, or Sage: Add fresh or dried herbs like thyme, rosemary, or sage for classic pot pie flavors.
Curry Powder or Paprika: For an unexpected twist, try adding a pinch of curry powder or smoked paprika to the sauce.
Crunchy Toppings:
Breadcrumbs or Panko: Toasted breadcrumbs or panko sprinkled on top give the dish a satisfying crunch.
Crumbled Crackers: For a fun pot pie touch, sprinkle crushed Ritz crackers or saltine crackers on top.
Potato Chips: Crushed potato chips or French-fried onions can add a crispy, salty topping.
Tips for Making Chicken Pot Pie Pasta
Pre-Cook Chicken for Best Results:
Use pre-cooked chicken, like rotisserie chicken, to cut down on prep time. If cooking raw chicken, sear it first for extra flavor before adding it to the sauce.
Dice or shred the chicken into bite-sized pieces for even distribution in the pasta.
Cook the Vegetables Separately:
Sauté vegetables like onions, carrots, and peas separately to bring out their flavors before adding them to the sauce. This helps prevent the sauce from becoming watery.
Thickening the Sauce:
Make a roux by cooking butter and flour together before adding your liquid (chicken broth, milk, or cream). This will thicken the sauce and give it a smooth, rich consistency.
If the sauce becomes too thick, thin it out with a little more broth or milk.
Avoid Overcooking the Pasta:
Cook the pasta al dente (slightly firm to the bite) as it will continue to soften once mixed with the hot sauce. Overcooked pasta can become mushy when combined with the creamy sauce.
One-Pot Option:
For fewer dishes, cook the pasta directly in the sauce after it’s prepared. Just add a little extra broth or water to ensure the pasta has enough liquid to cook properly.
Stir frequently while cooking the pasta in the sauce to prevent sticking and ensure even cooking.
Make-Ahead and Freezing:
Chicken pot pie pasta can be made in advance. Store it in the fridge for up to 3 days. When reheating, you may need to add a little extra liquid (milk or broth) to restore the creamy consistency.
You can freeze leftovers in an airtight container for up to 2-3 months. Reheat from frozen in the oven or on the stovetop, stirring in a bit of cream or milk to refresh the sauce.
Serving Suggestions:
Garnish with fresh parsley or chopped chives for a burst of color and fresh flavor.
Serve with a side of garlic bread or a green salad for a balanced meal.
By experimenting with these variations and tips, you can easily customize chicken pot pie pasta to fit your taste preferences or dietary needs, creating a versatile and satisfying dish.