Why Make This Recipe
Classic Chicken Pot Pie Pasta is a comforting dish that combines the rich flavors of chicken pot pie with the convenience of pasta. This recipe is perfect for busy weeknight dinners, and it’s a crowd-pleaser that the whole family will enjoy. With simple ingredients and minimal preparation time, you can have a hearty meal on the table in no time. Plus, it’s a great way to use up leftover chicken!
How to Make Classic Chicken Pot Pie Pasta
Ingredients:
- 8 ounces pasta
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
Directions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, combine the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, pepper, milk, and thyme.
- Heat over medium heat until warm and mixed well.
- Stir in the cooked pasta until fully coated.
- Sprinkle cheddar cheese on top and let it melt before serving.
How to Serve Classic Chicken Pot Pie Pasta
Serve Classic Chicken Pot Pie Pasta hot, garnished with a sprinkle of fresh herbs for a touch of flavor. You can serve it in bowls for a cozy meal or on plates for a more formal dinner. A side salad or some crusty bread pairs nicely to make a complete meal.
How to Store Classic Chicken Pot Pie Pasta
To store leftovers, let the pasta cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Place it in a freezer-safe container and it can last for up to 2-3 months. Thaw in the refrigerator before reheating.
Tips to Make Classic Chicken Pot Pie Pasta
- You can use any type of pasta you have on hand; penne or rotini work well.
- For a creamier texture, add more milk to the sauce.
- If you want to boost the flavor, consider sautéing some onions or garlic in the skillet before adding other ingredients.
- Feel free to add other vegetables like broccoli or spinach for extra nutrition.
make-ahead & meal prep for Classic Chicken Pot Pie Pasta
CLASSIC CHICKEN POT PIE PASTA IS GREAT FOR MEAL PREP BECAUSE IT REHEATS WELL AND STAYS CREAMY. YOU CAN COOK A BIG BATCH, LET IT COOL COMPLETELY, THEN DIVIDE IT INTO INDIVIDUAL PORTIONS FOR EASY LUNCHES OR QUICK DINNERS THROUGHOUT THE WEEK. STORE THE PORTIONS IN AIRTIGHT CONTAINERS IN THE FRIDGE FOR 3–4 DAYS. WHEN REHEATING, WARM IT GENTLY ON THE STOVETOP OR IN THE MICROWAVE, ADDING A SPLASH OF MILK OR CHICKEN BROTH IF THE SAUCE HAS THICKENED TOO MUCH. FOR FREEZER MEAL PREP, FREEZE IN SINGLE-SERVE CONTAINERS FOR UP TO 2–3 MONTHS, THEN THAW OVERNIGHT IN THE FRIDGE BEFORE REHEATING. THIS MAKES IT A PERFECT “COOK ONCE, EAT MULTIPLE TIMES” RECIPE FOR BUSY WEEKNIGHTS.
Variation
You can easily make this recipe vegetarian by substituting the chicken with chickpeas or tofu. Additionally, you can use vegetable broth instead of chicken broth, and omit the cheese or use a plant-based cheese alternative to keep it dairy-free.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just make sure to cook them a bit before adding them to the skillet since they may take longer to soften than frozen ones.
Is this recipe good for meal prep?
Absolutely! Classic Chicken Pot Pie Pasta stores well and is perfect for meal prep. You can divide it into portions and reheat when needed.
Can I make this recipe in advance?
Yes, you can prepare the dish in advance, but it’s best to store the pasta and sauce separately to avoid the pasta becoming too mushy. Simply combine them when you’re ready to serve.
Classic Chicken Pot Pie Pasta
Ingredients
Pasta and Chicken Base
- 8 ounces pasta Any type of pasta can be used; penne or rotini are recommended.
- 2 cups cooked chicken, shredded Great way to use leftover chicken.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be substituted; cook them a bit before adding.
Sauce Ingredients
- 1 can cream of chicken soup
- 1 cup chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1/2 cup milk Add more for a creamier texture.
- 1 teaspoon dried thyme
Cheese Topping
- 1 cup shredded cheddar cheese Can use plant-based cheese for a dairy-free version.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions; drain and set aside.
Making the Sauce
- In a large skillet, combine the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, pepper, milk, and thyme.
- Heat over medium heat until warm and mixed well.
Combining and Serving
- Stir in the cooked pasta until fully coated.
- Sprinkle cheddar cheese on top and let it melt before serving.