You don't even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta!
You don’t even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta, which is ready for the oven in just 10 minutes! The creamy sauce coats tender noodles, moist chicken breast, and nourishing vegetables for a simple and healthy one pot meal that the whole family will love.
If your kids have returned to school and you’re back into the routine of homework, after-school activities, and hectic weeknights, then you have come to the right place.
You could probably use a big hug right now — and an easy dinner recipe to make your life just a little bit smoother!
This Chicken Pot Pie Pasta is one of those great dinners that only requires about 10 minutes of your time, while the oven does the rest of the work.
That’s why I call it a “dump-and-bake” meal (which, by the way, is definitely my favorite way to cook)!
HOW TO MAKE THIS CHICKEN POT PIE PASTA RECIPE:
You literally stir together all of your raw ingredients and dump them in a dish…
The pasta absorbs most of the liquid while it bakes, so the end result is a tender chicken pot pie pasta dish that’s bathed in a creamy sauce.
I borrowed all of the classic flavors and ingredients from a classic Chicken Pot Pie, including:
- Chicken Breasts
- Mixed vegetables such as corn, peas, carrots, and green beans
- Diced onion
- Subtle thyme in the background
- A creamy sauce to bring it all together
The only thing missing? The actual pie crust! We’ve swapped that out for some rotini pasta, which is sure to make all of the diners at your table happy.
How to Adapt the Chicken Pot Pie Pasta to Suit your Family’s Preferences:
- Use chicken thigh meat instead of boneless, skinless breasts;
- Swap out a different short pasta shape for the rotini (such as penne);
- Mix and match your favorite veggies!
Most importantly, this is a classic weeknight dinner that doesn’t require much attention and that comes together with a few basic ingredients that you can keep stocked in your kitchen.
Perfect for those last-minute meals when you don’t have anything else planned and you really don’t want to stop at the grocery store! We could all use some more pasta and chicken recipes that are EASY, right?!
COOK’S TIPS:
- Make sure that your dish is tightly covered during baking — you don’t want the steam to escape because the pasta needs to absorb that liquid.
- Dice the chicken into small bite-sized pieces, which will ensure that it cooks through in the same amount of time as the pasta cooks.
- Wait for 30 minutes before stirring in the frozen vegetables. They don’t need as long to cook, so this keeps them nice and crisp-tender, rather than mushy and over-cooked.
- Give the dish a good stir before serving, and the sauce will continue to thicken slightly as the dish rests. Enjoy!
- 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
- 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.
- Make sure that your dish is tightly covered during baking -- you don't want the steam to escape because the pasta needs to absorb that liquid.
- Dice the chicken into small bite-sized pieces, which will ensure that it cooks through in the same amount of time as the pasta cooks.
- Wait for 30 minutes before stirring in the frozen vegetables. They don't need as long to cook, so this keeps them nice and crisp-tender, rather than mushy and over-cooked.
- Give the dish a good stir before serving, and the sauce will continue to thicken slightly as the dish rests. Enjoy!
- Use chicken thigh meat instead of boneless, skinless breasts;
- Swap out a different short pasta shape for the rotini (such as penne);
- Mix and match your favorite veggies!
If you’ve tried this Dump-and-Bake Chicken Pot Pie Pasta or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Dump-and-Bake Chicken Pot Pie Pasta
You don't even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta!
Ingredients
Instructions
Recipe Notes
Cooking Just for Two? Cut all of the ingredients in half and prepare the recipe in a 1-quart baking dish. The cooking instructions remain the same.
Cook's Tips:
How to Adapt the Chicken Pot Pie Pasta to Suit your Family's Preferences:
Reader Interactions
Comments
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Kristy from Southern In Law says
September 4, 2018 at 11:53 pmYummm! We make a chicken pot pie pasta that we love, but I never thought about a baked version! I’ve got to try this!
Blair says
September 5, 2018 at 5:30 amThis is definitely an easy way to do it! 🙂
Diana Cluck says
September 11, 2018 at 8:37 pmMade this tonight in our toaster oven. It came out good but we had to cook it longer.
I doubled it and cooked it in a 13*9 foil casserole pan. We covered it the first 30 and it was still kinda cold but we went ahead and added the vegetables. Cooked it another 30 covered and it wasn’t done. So I jacked up the temperature to 400 and cooked for 30 without foil. It was finally done. We let it set for 10 minutes and then ate. It was really good. Thanks for sharing.
Blair says
September 12, 2018 at 3:04 pmThanks so much for that feedback, Diana! 🙂
Sheila Smith says
October 15, 2018 at 11:24 pmThanks, exactly what |I was looking for tonight … cooking for adults, so I doubled the thyme and it was tasty! Good recipe for when you just want to dump and bake.
Janet Romkey says
April 4, 2019 at 1:51 pmhow many chicken breasts is 1/2 pound I thawed two boneless skinless chicken breasts but don’t know if I need more I have five ppl to feed but usually 4 serving meals are enough.
Blair says
April 4, 2019 at 4:10 pmHi, Janet! That really depends on the size of your chicken breasts. Some packages of small chicken breasts are just 5 ounces each, so in that case I would use two chicken breasts. Larger chicken breasts, by contrast, can easily weigh 1/2 lb. each — so you would only need 1.
Joann says
April 22, 2019 at 1:33 pmHi Blair, This looks delicious. I do have a question. Have you ever tried putting diced potatoes in this? Just curious cause most chicken pot pies have potatoes in them.Thanks for any help you can give me. Have a wonderful and blessed day.
Blair says
April 22, 2019 at 4:08 pmHi, Joann! I haven’t tried it with diced potatoes. I think it would taste great, but you might want to parboil the potatoes before adding them to the dish, since potatoes can sometimes take a long time to become tender in the oven. 🙂
Joann says
April 22, 2019 at 4:24 pmThanks for getting back to me. One more thing, after I parboil them. Would I add at the beginning wit chicken or wait until I add the veggies? Thanks again.
Blair says
April 22, 2019 at 7:47 pmYou could do it either way. If your potatoes are fully cooked and tender when you add them to the dish, then I would wait and stir them in with the veggies. If they’re slightly cooked but still a bit firm, I would add them at the beginning with the chicken. 🙂