Ingredients

12 oz frozen mixed vegetables (such as Birds Eye mixed vegetables)

1/2 yellow onion, diced into 1/2-inch pieces

2 tbsp butter (unsalted recommended)

3 boneless, skinless chicken breasts, cut into 1-inch chunks

Salt and black pepper, to taste

1 tbsp fresh garlic, minced

1 tbsp chicken bouillon granules

1/2 tsp paprika

1 can condensed cream of mushroom soup

1/2 cup whole milk

1 can condensed cream of chicken soup

12 oz egg noodles

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente. Drain and set aside.

Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2–4 minutes until it begins to soften.

Step 3: Add the chicken chunks to the skillet, then season with chicken bouillon, paprika, salt, and black pepper. Stir to coat the chicken evenly.

Step 4: When the chicken is nearly cooked through, add the frozen mixed vegetables. Stir well and cook for about 5 minutes until the vegetables are heated and tender.

Step 5: Add the minced garlic to the skillet and cook, stirring, for 30–45 seconds until fragrant.

Step 6: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce heat to low and simmer gently for a few minutes until the sauce thickens slightly.

Step 7: Add the drained egg noodles to the skillet and stir until the noodles are fully coated with the creamy sauce.

Step 8: Serve hot and enjoy your quick and comforting chicken pot pie pasta!

Tips & Variations

Use fresh vegetables like peas and carrots if you prefer, but frozen mixed vegetables save time without sacrificing flavor.

For extra richness, substitute half of the milk with heavy cream.

Add a pinch of thyme or rosemary for an herbal twist.

If you prefer, swap egg noodles for other pasta shapes like rotini or penne.

Cook the chicken and vegetables in batches if your skillet is not large enough to avoid overcrowding.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can use pre-cooked or rotisserie chicken to save time. Add it when you add the vegetables and cook just until heated through.

Is there a way to make this dish dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use dairy-free cream soup versions or make your own creamy sauce with coconut milk and broth.