Chicken Pot Pie Pasta Bake Recipe
Craving the cozy comfort of chicken pot pie but short on time? This Chicken Pot Pie Pasta Bake combines the best of both worlds—creamy, veggie-packed filling and tender pasta, all baked under a golden, buttery crust. It’s a crowd-pleasing weeknight dinner that’s easy to customize and packed with flavor. Plus, it’s a great way to sneak in extra veggies for picky eaters!
This recipe takes inspiration from classic American chicken pot pie but swaps the traditional pastry for a quicker, equally satisfying pasta bake. You’ll love how the creamy sauce clings to every bite, and the crispy breadcrumb topping adds the perfect crunch. Ready in under an hour, it’s a hearty meal that serves 6–8 people.
Why You’ll Love This Recipe
- One-dish wonder: Less cleanup, more flavor.
- Meal-prep friendly: Make ahead or freeze leftovers.
- Kid-approved: Sneak in carrots, peas, and celery without complaints.
- Customizable: Swap chicken for turkey or veggies for a twist.
Chicken Pot Pie Pasta Bake Recipe
Ingredients
- 12 oz pasta (penne, rotini, or egg noodles work well)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken saves time!)
- 3 tbsp butter (or olive oil for dairy-free)
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour (or gluten-free 1:1 substitute)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup whole milk (or half-and-half for extra creaminess)
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 cup shredded cheddar cheese (optional)
For the Topping:
- 1 cup panko breadcrumbs (or crushed crackers)
- 2 tbsp melted butter
- 1 tbsp parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta al dente according to package instructions. Drain and set aside.
- Sauté veggies: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
- Make the sauce: Sprinkle flour over veggies and stir for 1 minute. Gradually whisk in chicken broth and milk until smooth. Simmer for 3–4 minutes until thickened.
- Combine: Add cooked pasta, chicken, peas, thyme, salt, and pepper to the skillet. Stir in cheese (if using). Transfer to the baking dish.
- Add topping: Mix breadcrumbs with melted butter and sprinkle evenly over the pasta. Bake for 20–25 minutes until bubbly and golden.
- Garnish & serve: Let cool for 5 minutes, sprinkle with parsley, and enjoy!
Time & Servings
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 6–8
Nutrition Info (per serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 420 | 45g | 25g | 16g |
Tips for the Best Chicken Pot Pie Pasta Bake
- Don’t overcook pasta: It’ll soften further in the oven.
- Thicken the sauce: If too thin, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Swap proteins: Try turkey, ham, or tofu for variation.
- Crispier topping: Broil for 1–2 minutes at the end (watch closely!).
FAQs
Can I make this ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to baking time if cold.
Can I freeze leftovers?
Absolutely. Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
What’s the best pasta to use?
Short shapes like penne or rotini hold sauce well, but egg noodles add a classic pot pie feel.
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