Dump-and-Bake Chicken Pot Pie Pasta

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!

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!

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

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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!

Course Dinner

Cuisine American

Keyword chicken and pasta recipe, chicken casserole, chicken pot pie pasta

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 people

Calories 205 kcal

Author Blair

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

1. 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.
2. In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
3. Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
4. 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.

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:

• 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!

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!

Nutrition Facts

Dump-and-Bake Chicken Pot Pie Pasta

Amount Per Serving (1 /4 of recipe)

Calories 205 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 39mg 13%

Sodium 210mg 9%

Potassium 449mg 13%

Total Carbohydrates 26g 9%

Dietary Fiber 2g 8%

Sugars 2g

Protein 17g 34%

Vitamin A 47.5%

Vitamin C 10.8%

Calcium 5.8%

Iron 5.5%

* Percent Daily Values are based on a 2000 calorie diet.