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Chicken Pot-Pie Pasta

This easy recipe was created while I was trying to use up some shredded chicken! I had all of the ingredients on hand and it worked so well I knew I had to share with you! This is so simple, quick and great for a cold night!


  • 1lb cooked shredded chicken

  • 12oz bag frozen mixed vegetables

  • 1 can cream of chicken soup

  • 130g of any pasta, I used Fusilli

  • Seasoning of choice, I like Paul Prudhomme's Magic Poultry Seasoning


  1. Boil pasta according to package directions

  2. While the pasta is boiling, add your cooked chicken and frozen vegetables to a skillet and cook on medium until vegetables are tender.

  3. Add in cream of chicken soup, bring to a slow simmer and check the flavor for seasoning.

  4. Drain pasta and add it into the chicken and vegetable mix, add a little milk or pasta water if you want it a little thinner.

  5. Enjoy!

Yields 4 servings at 387 calories & 38g protein!

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