Description
A creamy twist on classic chicken pot pie, made with pasta, rotisserie chicken, and savory vegetables for a quick weeknight dinner.
Ingredients
- 2 cups cooked pasta (any shape)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Add the cooked pasta and shredded chicken to a large pot over medium heat.
- Pour in the frozen mixed vegetables, cream of chicken soup, and chicken broth. Stir to combine into a creamy sauce.
- Stir in onion powder, garlic powder, and salt and pepper to taste. Adjust seasoning as needed.
- Warm the mixture over medium heat, stirring occasionally, until heated through and the sauce is smooth, about 5–7 minutes.
- If using cheese, sprinkle it on top, cover the pot for 2–3 minutes, then stir lightly.
- Serve immediately while hot.
Notes
For a lighter version, use half-and-half and a cornstarch slurry to thicken. Leftovers can be stored in an airtight container for 3–4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American