If you love chicken pot pie but never have time to make it, this recipe is for you! What I love most about this skillet chicken pot pie pasta is that it comes together in 30 minutes, start to finish, and my favorite skillet does all the work!
For today’s recipe, I’ve partnered with Libby’s Vegetable Pouches; an all-new way to help busy families (like mine) enjoy delicious, farm fresh vegetables. The pouches stand up straight in my pantry and take up a lot less space, they microwave and cook in 60 seconds, and they make a terrific quick veggie side dish for nights I’m really in a hurry!
The pouches can also be used “in” a recipe as I did here today. The Mixed Vegetable pouch is what I used to make this classic comfort food my family loves. Check out how easy this skillet version is to make in this quick video.
Even on weeknights where I get home late from Karate or Swim practice, I can revamp this dish with already-cooked pasta I often prep ahead of time in the fridge. At that point, it comes together in 15 minutes or so, just the amount of time my kids need to shower and clean up for supper.
I also save a lot of time by using leftover roasted chicken, something I either cook or buy weekly for a quick meal solution, school and office lunches or simply to save time during the week to make meals like this one.
Another favorite weeknight meal is my Spaghetti Carbonara. It makes a great dinner and then can easily transform into lunch for the next day!
I also make this meal gluten-free by using all-purpose gluten-free flour and gluten-free pasta; and this way, it’s one dish everyone in our family can enjoy! The Libby’s Mixed Vegetable Pouches just need to be drained and added to the skillet in the final steps to this meal, making it ultra convenient to add more veggies into the meal, a solution I can feel good about.
Making delicious homemade meals every night can be a challenge, especially when we have to juggle evening activities, but thankfully, coming up with quick meal solutions that incorporate veggies in a variety of ways is something I am passionate about. I hope you give this Skillet Chicken Pot Pie Pasta a try. It’s a meal that tastes like it took hours to make but it came together in less than 30 minutes.
How do you incorporate veggies into your busy weeknight meals?
Skillet Chicken Pot Pie Pasta
- Yield: 6 servings
Ingredients
- 12oz penne pasta
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, finely chopped
- 3/4 teaspoon poultry seasoning*
- ½ teaspoon salt
- 1 (14 oz.) Libby’s Mixed Vegetable Pouch, drained
- 1/4 cup all-purpose flour*
- 2 cups chicken broth
- 2 cups diced cooked chicken
Instructions
- In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions.
- Meanwhile, in a large saucepan, melt butter over medium-high heat. Add onion, celery, seasoning, and salt, and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes, stirring throughout.
- Add the mixed vegetables and cooked chicken, and combine with sauce.
- Drain pasta and add to skillet, toss to combine.
Notes
Make this gluten-free by using 1:1gluten-free all-purpose flour and gluten-free pasta. Don’t have poultry seasoning? Substitute it with ½ teaspoon ground cumin and ¼ teaspoon ground chili in this recipe.
Disclosure:
From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by Libby’s Fruits and Vegetables. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.
Leave a Reply 43 comments
I have all the ingredients to make this! well, I have Libby’s canned vegetables in my pantry but it’s nice to know that there is a can-free alternative for quick side veggies.
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This looks super colorful and fun! My kids would probably love this. I could make it with just canned peas and carrots since that’s all I have. thanks!
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We shred carrot, squash & greens, adding them to all tomato sauce recipes.
My favorite way of adding veggies is to add in extra vegetables to add shredded carrots and zucchini to meatloaf, shredded carrots and celery to my spaghetti sauce and to puree roasted butter nut squash and add that to sauces.
I use leftovers to make fried rice in my skillet
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If find I can easily add extra vegetables to meals by cutting or grating them into,small pieces.
My daughter really only like green beans so I add peas to her macaroni and cheese and she eats them that way. I am looking forward to a new year of recipes to try. I can’t wait to try this one.
Soups with veggies are great!
I love adding shredded carrots or zucchini to my pasta sauce and in sloppy joes! I also sometimes add carrots to pancake batter. 🙂 This recipe looks delicious! Adding it to next week’s meal plan!
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Congratulations Megan! You are our winner for the skillet giveaway! Look for an email from Stephanie@MOMables.com
I always grate extra veggies into my spaghetti sauce. Like finding new ways to make the same vegetables more flavorful and exciting.
When I come home from grocery shopping, I chop up veggies like carrots, celery, peppers, onions etc and freeze them so when I need a dinner in a snap, I don’t have to spend time on all that prep work. That way there is no excuse for not adding that extra pop of color, flavor, and nutrition to any meal.
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I love veggies that can be steamed in the bag, so easy! I have a child with sensory integration disorder and often times the way i add veggies is to puree them, so the flavor is there, but the texture isn’t. It’s a trick I learned from Jessica Seinfields book about sneaking veggies into your kids diet
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I love doing skillet meals and adding in different veggies and meats. I then serve over rice or pasta. When the veggies are mixed in with a sauce and other ingredients, it seems to be more family-pleasing!
We chop fine spinach, zucchini, and carrots into nearly everything from tomato sauces, and meatballs, and muffins.
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I love to partially strain leftover salsa, which seems to accumulate in my fridge periodically , and add to meatloaf or hamburger/turkey burger patties. Everything is moist and flavorful, and I didn’t have to chop anything!
I add chopped greens, especially kale or spinach, to nearly every recipe.
For a rush meal with veggies (we’re vegetarians), i make squash soup and pasta these days. Quickest soup is pureed squash soup. I make it with either leftover onion-based veggie soup or good store bought broth, microwave and skin the squash of choice (acorn/butternut/pumpkin), throw in whatever like-flavored leftovers in small amounts (Brussel sprouts, eggs, string beans, cooked greens, potato, etc). Then, puree everything, minus broth, with handheld stick blender in the pot, add in broth, and simmer/season. Soup is ready in under 30 minutes. In between waiting for microwave/ simmering, I sprinkle onion and garlic powder in oil — it really works, and super fast — pour in a fav bottled marinara (Paesana or Rao), sprinkle green peas, thinly slice some white mushrooms, and any leftover broccoli, maybe add some fresh bell peppers if I have any on hand. Thin spaghetti or capellini cook the quickest, well under 10 minutes. This meal is hearty, nutritious, and delicious.
We like to make several veggie choices with each meal. Mixed in broccoli helps us add in more veggies.
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Frozen veggie mix is great to throw in a fried rice w/leftover chicken or frozen shrimp!
I like to use shredded veggies, like squash and carrots, into some baked goods for that extra serving. It is convenient to always have a bag of mixed veggies on hand during the winter months!
Due to health reasons, I must have lots of vegetables, so I roast vegetables and sauté them for our meals. I love one pan/pot meals.
We love adding fresh asparagus or frozen peas to our dishes. Would love to win that wonderful skillet!
For breakfast, I add whatever vegetables I have to my eggs or to my smoothie. For lunch, I like to turn leftovers into a salad by topping lettuce and chopped veggies with meat, quinoa or whatever I have leftover. For dinner, I love to roast about any vegetable with olive oil, salt and pepper in the oven to have as an extra side.
I add vegetables to all my casseroles. No matter what, I always add at least a little bit.
I love to put veggies in lasagna and other pasts dishes, I still cook veggies for a side dish and this way, my family eats lots of veggies.
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Fortunate to have veggie eaters as a father of 5 my wife and I have focused on making our kids well rounded eaters. As for adding veggies to plates we take the easy route peas in mac n cheese or broccoli. Kids love mac n cheese so why not add veggies to it.
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Love that you and your wife add veggies into tried and true recipes. Best way!
Looking forward to trying this (gluten-free) meal! My go-to for adding veggies to meals (easily) would be my chicken pot pie with frozen mixed veggies. Toss them in and throw in the oven. Simple!
I hope you enjoy it Erin!
This was a recipe I was looking for… the gluten free version that is
I usually add mixed frozen veggies while cooking rice.. an easy way if adding veggie to my daily meals
It’s good to know I have a non frozen option with Libby’s vegs
I’m so glad you are able to make this recipe also gluten-free! Enjoy Pradnya.
I try to add finely chopped spinach and/or carrots to pasta sauce, meat sauce, meatloaf, meatballs, lasagne, etc.
We add extra veggies in pizza/pasta sauces, meatballs, meatloaves, and smoothies 🙂
I like to add frozen veggies to a crock pot after cooking chicken in it for a few hours. Add in some ginger, soy sauce, and a bit of rice wine vinegar and then serve over rice. So easy and healthy and delicious.
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My favorite way to add veggies into meals is casseroles.
We love to make vegetable or minestrone soups in the crockpot. Great way to use up veggies.
To add veggies to our meals, I often add chopped spinach or cabbage or grated zucchini to skillet meals or casseroles.
I add spinach in almost everything! No one seems to notice, which is fantastic!
I made this tonight for dinner. It was a huge hit! Especially my two year old…he ate every last bite! Thanks!
Love this idea! Our kids are big into adding the veggies themselves as in tacos, curry topping, or spring roll ups.
This looks easy enough to make! We need quick easy meals 2 nights a week due to activities. I love making sweet potatoes into chips for dinner. My boys think they are eating regular potato chips 🙂
I have a very picky eater so I usually sneak vegetables in the food. I like to make her chicken cutlets with chopped cabbage and carrots. She loves it!
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