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Chicken Pot Pie Meets Pasta

A delightful fusion of creamy chicken pot pie and pasta, this comforting dish is easy to prepare and perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta Use your choice of pasta
  • 2 cups cooked chicken, shredded You can use store-bought or homemade
  • 1 cup frozen mixed vegetables A mix of peas, carrots, and corn works well
  • 1 can cream of chicken soup This adds creaminess to the dish
  • 1 cup chicken broth Low sodium is preferred
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil For sautéing vegetables
  • 1 pie crust optional, for topping Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add frozen mixed vegetables and sauté for 5-7 minutes until heated through and slightly tender.
  3. Add the shredded chicken, cream of chicken soup, and chicken broth to the skillet. Stir well to combine.
  4. Season with garlic powder, onion powder, thyme, salt, and pepper. Simmer for about 5 minutes.
  5. Gently fold in the cooked pasta until combined and coated.
Assembly and Baking
  1. Pour the mixture into a greased baking dish. If using a pie crust, place it on top, sealing the edges.
  2. Bake for 25-30 minutes or until the crust is golden and the filling is bubbly.
  3. Let cool for a few minutes before serving.

Notes

For vegetarian options, substitute chicken with vegetables or legumes. Store leftovers in an airtight container for up to 3 days in the fridge. Can freeze before baking for up to 2 months.