Description
This Creamy Chicken Pot Pie Pasta Bake combines all the comforting flavors of a classic chicken pot pie in an easy-to-make pasta dish. Creamy, cheesy, and loaded with vegetables, it’s a delicious and satisfying meal the whole family will love.
Ingredients
Scale
Pasta:
- 12 oz short pasta (like rotini or penne), cooked al dente
Sauce:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken (rotisserie works well)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Topping:
- 1/2 cup crushed butter crackers or breadcrumbs (optional topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the sauce: In a large skillet, melt butter over medium heat. Add onion and cook until softened. Stir in garlic, then sprinkle in flour and cook to form a roux. Slowly whisk in chicken broth and milk, stirring until smooth and thickened. Add salt, pepper, and thyme.
- Combine ingredients: Stir in chicken and mixed vegetables. Remove from heat and fold in pasta and cheddar cheese.
- Bake: Transfer the mixture to a baking dish, top with Parmesan and crushed crackers. Bake uncovered for 20–25 minutes until golden and bubbly. Let cool before serving.
Notes
- You can substitute leftover turkey for the chicken.
- For a lighter version, use 2% milk and reduce the cheese.
- This dish can be assembled ahead and baked later—just add 10 minutes to the bake time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
