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Chicken Pot Pie Pasta
Chicken, crisp vegetables, and al dente rotini pasta intertwine in a creamy, herb-infused sauce, delivering a satisfying twist on the classic pot pie. Perfect for a cozy night in or a satisfying family dinner.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main, Pasta Dish
Cuisine:
American
Keyword:
chicken, pot pie, pasta
Servings:
8
Calories:
239
kcal
Author:
Sara
Ingredients
2
10.5 ounce
cans cream of chicken and mushroom soup
1
10.5 ounce
can cream of celery
2
12.5 ounce
cans chunk chicken breast
12
ounces
frozen vegetables
1
teaspoon
garlic powder
½
teaspoon
pepper
16
ounces
rotini pasta
cooked
Instructions
Preheat oven to 350ºF.
Combine all ingredients EXCEPT pasta in a large bowl and stir well.
Add pasta and stir until combined.
Transfer to a greased 9x13-inch baking dish.
Bake for 30 minutes or until heated through.
Notes
Don't overcook the pasta; aim for al dente to prevent mushiness.
Leftover vegetables or chicken are perfect in this recipe. It’s a great way to clean out the fridge.
Consider topping with a layer of breadcrumbs for added texture and visual appeal.
If you have one on hand, you can use rotisserie chicken for even quicker prep!
Nutrition
Calories:
239
kcal
|
Carbohydrates:
48
g
|
Protein:
9
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
24
mg
|
Potassium:
223
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
2160
IU
|
Vitamin C:
4
mg
|
Calcium:
23
mg
|
Iron:
1
mg