Chicken Pot Pie Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-dish chicken pot pie made with pasta, chicken, vegetables, and a creamy broth—no need to pre-cook the chicken or boil the pasta separately. Simple weeknight comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (10.5 ounce) can condensed cream of celery soup ((or sub with cream of chicken soup or cream of mushroom soup))
- ½ cup milk
- ½ cup chicken broth
- ½ teaspoon dried thyme leaves ((or use 1 ½ teaspoons fresh thyme leaves))
- ½ cup finely diced onion ((I use 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)
- Kosher salt and ground black pepper, (to taste)
- Optional garnish: chopped fresh herbs such as parsley or thyme
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 821mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.