Quick Chicken Pot Pie Pasta
Indulge in the comforting flavors of a classic chicken pot pie, transformed into a convenient and incredibly satisfying pasta dish. This recipe brings together tender chicken, a medley of vegetables, and a rich, creamy sauce, all tossed with perfectly cooked egg noodles. It's the ultimate weeknight meal, offering hearty satisfaction with minimal fuss.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Delivers the nostalgic comfort of chicken pot pie without the pastry crust, making it a quicker, easier weeknight option.
- Packed with flavor from tender chicken, a medley of vegetables, and a rich, savory cream sauce.
- Comes together in under an hour, perfect for busy evenings.
- Uses readily available pantry staples and frozen vegetables for convenience.
- Offers a hearty, satisfying meal that the whole family will love.
Ingredients
- 340 grams (12 oz) egg noodles
- Salt and freshly ground black pepper, to taste
- 30 grams (2 tablespoons) unsalted butter (e.g., Kerrygold)
- 1/2 medium yellow onion, diced into 1 cm (1/2-inch) pieces (~80 grams)
- 600 grams (1.3 lbs) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) chunks
- 10 grams (1 tablespoon) chicken bouillon granules
- 2.5 grams (1/2 teaspoon) paprika
- 340 grams (12 oz) frozen assorted vegetables (e.g., Birds Eye mixed vegetables)
- 15 grams (1 tablespoon) freshly minced garlic
- 298 grams (1 can) condensed cream of chicken soup
- 298 grams (1 can) condensed cream of mushroom soup
- 120 milliliters (1/2 cup) whole milk
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat. This ensures the noodles cook evenly and are seasoned from the inside out.
- Add the egg noodles to the boiling water and cook according to the package instructions until they are just al dente, firm to the bite. Avoid overcooking, as they will be further heated in the sauce.
- Drain the cooked egg noodles thoroughly in a colander and set them aside. Do not rinse the noodles; the residual starch helps the sauce cling better.
- In a large, deep skillet or Dutch oven, melt the unsalted butter over medium-high heat. Allow it to fully melt and become slightly fragrant.
- Add the diced yellow onion to the skillet and sauté for 2-4 minutes, stirring occasionally, until the onion begins to soften and become translucent. This mellows its flavor and creates a aromatic base.
- Add the chicken chunks to the skillet with the softened onions. Season the chicken immediately with chicken bouillon granules, paprika, a pinch of salt, and a generous amount of freshly ground black pepper. Stir well to ensure all the chicken pieces are evenly coated with the seasonings.
- Continue to cook the chicken, stirring occasionally, for about 5-7 minutes, until it is almost cooked through, with only a slight pinkness remaining in the center of the largest pieces. It will finish cooking in the next steps.
- Incorporate the frozen assorted vegetables into the skillet with the chicken. Stir thoroughly to combine, allowing the vegetables to heat through and become tender for approximately 5 minutes.
- Add the freshly minced garlic to the skillet. Stir and cook for an additional 30-45 seconds, just until the garlic becomes wonderfully fragrant. Adding garlic at this stage prevents it from burning and maximizes its fresh, pungent flavor.
- Pour in the condensed cream of chicken soup, condensed cream of mushroom soup, and whole milk into the skillet. Stir vigorously until all ingredients are fully combined and the sauce is smooth and uniform.
- Reduce the heat to low and allow the mixture to come to a gentle simmer. Cook for a few minutes, stirring occasionally, until the sauce is heated through and has thickened slightly to a creamy consistency. Be careful not to boil intensely.
- Turn off the heat. Add the previously cooked and drained egg noodles to the skillet with the creamy chicken and vegetable mixture.
- Thirteenth Step: Stir everything together thoroughly, ensuring that the noodles are completely coated in the rich, creamy sauce. Serve the Quick Chicken Pot Pie Pasta immediately while hot and enjoy this comforting, flavorful dish.
Tools You’ll Need
- Large pot (for cooking noodles)
- Colander
- Large, deep skillet or Dutch oven
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Essential Success Tips
- Do not overcook the egg noodles in the first step; they should be al dente as they will continue to absorb liquid and cook slightly in the sauce.
- Ensure your chicken chunks are roughly the same size for even cooking. About 2.5 cm (1-inch) pieces work best.
- Do not skip the step of sautéing the onion; it builds a crucial flavor base for the entire dish.
- Add the garlic at the end of the vegetable cooking time to prevent it from burning and to preserve its vibrant flavor.
- Adjust the consistency of the sauce if needed. If it's too thick, add a splash more milk or chicken broth. If too thin, simmer uncovered for an extra minute or two.
Professional Cooking Secrets
- To enhance the richness, lightly brown the chicken on all sides before adding the vegetables. This caramelization (Maillard reaction) deepens the savory notes.
- For an extra layer of flavor, deglaze the pan with a splash of dry white wine or chicken broth after cooking the chicken and before adding the vegetables. Scrape up any browned bits from the bottom.
- Consider adding a pinch of dried thyme or a bay leaf to the sauce as it simmers for a more complex, herbaceous pot pie flavor profile. Remember to remove the bay leaf before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has become too thick.
- Variations: Feel free to swap out chicken for cooked turkey. You can also experiment with different frozen vegetable blends. For a touch of sharpness, stir in a handful of shredded cheddar cheese at the end.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! If using fresh vegetables, you may need to cook them a bit longer to ensure they are tender. Cut them into small, uniform pieces for even cooking, adding harder vegetables like carrots earlier in the cooking process.
What kind of noodles are best for this dish?
Egg noodles are traditional for a creamy, comforting dish like this as they are soft and absorb sauce beautifully. However, you can use other short pasta shapes like rotini, penne, or macaroni if preferred.
Can I make this dish gluten-free?
Yes, you can! Use gluten-free egg noodles or your preferred gluten-free pasta. Ensure your chicken bouillon and canned soups are certified gluten-free, as some brands may contain wheat.
Nutrition Facts (Per Serving)
Calories: Approximately 550-600, Protein: 40-45g, Fat: 25-30g, Carbs: 50-55g (per serving, estimated based on ingredients and quantities)
Allergy Information
Contains dairy (butter, milk, cream of mushroom/chicken soup) and gluten (egg noodles, cream of mushroom/chicken soup). For a gluten-free version, use gluten-free pasta and verify gluten-free status of soups and bouillon. For a dairy-free version, substitute dairy with plant-based alternatives, though the flavor and texture will differ.
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