Creamy Chicken Pot Pie Pasta Skillet
An easy, comforting pasta skillet that combines juicy chicken, creamy soups, mixed vegetables, and egg noodles, all in one pot. Like pot pie in a bowl, but ready in under 30 minutes.
Ingredients
Pasta & Meat
- 3 boneless skinless chicken breasts, diced
- 12 oz egg noodles
Creamy Base & Flavor
- 2 tbsp unsalted butter
- ½ yellow onion diced
- 1 tbsp chicken bouillon powder
- ½ tsp paprika
- Salt and black pepper to taste
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- ½ cup milk
- 1 tbsp minced garlic
- Vegetables
- 12 oz frozen mixed vegetables peas, carrots, corn, green beans
Instructions
- Boil salted water, cook egg noodles until al dente, then drain and set aside.
- In a skillet, melt butter over medium-high. Sauté diced onion for 2–3 minutes, add chicken, season with bouillon, paprika, salt, and pepper, and cook for 5–6 minutes.
- Stir in frozen vegetables and cook 5 minutes. Add garlic and sauté for 30 seconds.
- Lower heat, add soups and milk. Stir until creamy and heated through, about 2–3 minutes.
- Add noodles to the skillet, stirring to coat evenly.
- Dish into bowls or serve directly from the skillet. Serve warm.