Chicken Pot Pie Pasta
Introduction
Sometimes, the best meals are the simplest ones—and this Chicken Pot Pie Pasta is proof! Inspired by the flavors of a classic chicken pot pie, this dish skips the fuss of a crust and turns everything into a creamy, comforting pasta dinner. It’s perfect for busy weeknights, lazy evenings, or when you want something hearty without spending hours in the kitchen. With tender chicken, savory creamy soups, and a mix of colorful veggies tossed with egg noodles, it’s an all-in-one dish that everyone will love.
Ingredients
- 1 can (10.5 oz / 298 ml) cream of chicken soup
- 1 can (10.5 oz / 298 ml) cream of mushroom soup
- 1 can (10.5 oz / 298 ml) cream of celery soup
- 2 cans (10 oz / 284 g each) cooked chicken, shredded or chopped
- 1 package (12–16 oz / 340–454 g) frozen mixed vegetables
- 1 package (12 oz / 340 g) egg noodles
- Salt, pepper, and any other seasonings you like (garlic powder, paprika, thyme)
Directions
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