Quick Chicken Pot Pie Pasta (Easy 40-Minute Comfort Food Dinner)
This Quick Chicken Pot Pie Pasta has all the cozy, creamy flavors of a classic chicken pot pie — but it’s much faster and easier to make. Tender chicken, mixed vegetables, and egg noodles are tossed in a rich, comforting sauce. It’s perfect for busy weeknights and comes together in just 40 minutes using simple pantry ingredients.
Ingredients
Chicken & Vegetables
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12 oz frozen mixed vegetables
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1/2 yellow onion, diced
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2 tablespoons butter
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3 boneless, skinless chicken breasts, cut into bite-sized pieces
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Salt and black pepper, to taste
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1 tablespoon fresh garlic, minced
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1 tablespoon chicken bouillon
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1/2 teaspoon paprika
Creamy Sauce
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1 can condensed cream of mushroom soup
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1 can condensed cream of chicken soup
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1/2 cup whole milk
Pasta
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12 oz egg noodles
Instructions
Bring a large pot of salted water to a boil. Cook egg noodles according to the package directions until just al dente. Drain and set aside.
In a large skillet over medium-high heat, melt the butter. Add the diced onion and cook for 2–4 minutes until softened.
Add chicken pieces and season with bouillon, paprika, salt, and pepper. Stir and cook until the chicken is almost done.
Stir in the frozen vegetables and cook for about 5 minutes until heated through and tender.
Add the garlic and cook for 30–45 seconds until fragrant.
Add cream of chicken soup, cream of mushroom soup, and milk. Stir well.
Lower the heat and let simmer gently until the sauce thickens.
Add the cooked noodles to the skillet and stir until evenly coated with the creamy sauce.
Serve hot and enjoy your comforting one-pan meal.
Notes
• Cut chicken into small pieces so it cooks faster
• Don’t overcook noodles — slightly firm is best
• Add fresh herbs like parsley or thyme for extra flavor
• For a lighter version, use low-fat milk or reduced-sodium soups
• Sprinkle shredded cheddar or parmesan on top for extra richness
• Leftovers keep well in the fridge for 3–4 days