Best Chicken Potpie Pasta Recipes

DUMP-AND-BAKE CHICKEN POT PIE PASTA

Dump-and-Bake Chicken Pot Pie Pasta image

You don't even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta!

Provided by Blair Lonergan

Categories Dinner

Time 55m

Number Of Ingredients 8

Ingredients

1 can (10.5 ounces condensed cream of celery soup (NOT diluted) (I used Campbell's Healthy Request))
½ cup milk
½ cup chicken broth
½ teaspoon dried thyme leaves
½ cup diced onion (I used frozen diced onion as a shortcut)
½ lb. raw boneless (skinless chicken breasts, diced into bite-sized pieces)
1 ½ cups uncooked rotini pasta (about 4.5 ounces dry)
1 cup frozen mixed vegetables (not thawed)

Steps:

Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray and set aside.
In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is tender and chicken is cooked through. Season with salt and pepper, to taste.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 205 kcal, Carbohydrate 26 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 210 mg, Fiber 2 g, Sugar 2 g

ONE-POT CREAMY CHICKEN POT PIE PASTA

One-Pot Creamy Chicken Pot Pie Pasta image

Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 carton (32 oz) Progresso™ chicken broth
4 1/4 cups uncooked wide egg noodles (8 oz)
2 cups shredded cooked chicken
2 cups frozen mixed vegetables
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half
2 tablespoons chopped Italian (flat-leaf) parsley, if desired

Steps:

In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g