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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:
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- 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!
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
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
Instructions
- 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.
Notes
- 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!
Yummm! We make a chicken pot pie pasta that we love, but I never thought about a baked version! I’ve got to try this!
This is definitely an easy way to do it! 🙂
Thank you for sharing. I just started a low sugar diet and this helps tremendously as I did not know what to cook for dinner.
Perfect! Hope you enjoy, Linda!
Made 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.
Thanks so much for that feedback, Diana! 🙂
Thanks, 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.
how 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.
Hi, 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.
Hi 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.
Hi, 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. 🙂
Thanks 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.
You 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. 🙂
At what point would you add veg, if you didn’t want to use frozen?
Hi! It kind of depends on the vegetables that you’re using. Diced onion, diced carrots, and broccoli florets take quite a long time to cook through and soften, so I would add those at the beginning. Corn or peas could be added closer to the end (with about 15 minutes left). Hope that helps, and enjoy!
Would this recipe work with rice instead of pasta?
Hi, Alison! I think it would, but I haven’t actually tested it myself. I would use regular long grain white rice and bake at 375 for about 1 hour. Here’s a similar rice recipe if you want to look at that method: https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/
Enjoy, and let me know if you give it a shot!
Can you make it early and store in the refrigerator?
Yes, you can assemble the dish and leave it the refrigerator before baking. I would wait to bake it right before you want to eat it, if possible. Enjoy!
Made this last night for the first time and it was really good – it’ll stay in the rotation for sure. I did add a few more herbs just based on our personal taste (small amounts of thyme, tarrogon, sage, lemon pepper and garlic salt – didn’t need to add salt/pepper at the end). Someone had asked about potatoes. I’m a cream of celery person myself but what about using cream of potato soup – do you think the consistency would work?
Hi, Rochelle! I’m not sure about the cream of potato soup, just because it’s not something that I cook with regularly. I’m glad that you enjoyed this version, though! 🙂
Could you substitute almond milk for regular milk?
Hi, Emily! Yes, I think that would work fine. It might not have as thick or creamy a texture, but it should be okay. 🙂
Emily, I’ve used Oat Milk and it works fine.