Why You’ll Love This Recipe
Creamy Chicken Pot Pie Pasta Bake takes everything you love about a traditional chicken pot pie—tender chicken, vegetables, creamy sauce, and savoury seasonings—and transforms it into a hearty, family-friendly pasta dish. It’s warm, comforting, and wonderfully satisfying, with a golden baked finish that makes it feel special enough for gatherings yet simple enough for a weeknight dinner. I once swapped the usual peas for fresh spinach, and the added colour and mild flavour blended beautifully with the creamy sauce. This pasta bake offers the full nostalgia of pot pie but with an easier, more modern twist that suits busy schedules and big appetites.
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Creamy Chicken Pot Pie Pasta Bake: A Comforting, Cozy Weeknight Favourite
- Total Time: 50 mins
- Yield: 6 servings
- Diet: Halal
Description
A comforting, family-friendly pasta bake inspired by classic chicken pot pie—loaded with tender chicken, veggies, and a creamy sauce, baked until bubbly and golden.
Ingredients
- 12 oz short pasta (penne or rotini)
- 2 cups cooked chicken, diced or shredded
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter and olive oil over medium heat.
- Add onion and cook until softened, about 3–4 minutes. Add garlic and cook 30 seconds.
- Stir in frozen vegetables and cook 2 minutes.
- Sprinkle flour over the mixture and stir well. Cook 1 minute.
- Gradually whisk in chicken broth and milk. Simmer until thickened.
- Season with salt, pepper, thyme, and parsley.
- Stir in cooked chicken and pasta.
- Transfer to the baking dish and top with shredded cheese and Parmesan.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Cool 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Add crushed crackers or breadcrumbs on top for a pot-pie crust feel.
- Substitute cream for milk for extra richness.
- This dish reheats well for leftovers.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked chicken
Provides hearty protein and absorbs the creamy sauce well. Rotisserie chicken works perfectly for convenience.
Pasta (penne or rotini)
Holds the sauce efficiently and bakes into a tender, comforting base.
Butter
Forms the foundation of the roux, adding richness and helping create a smooth sauce.
Flour
Thickens the creamy pot pie–style sauce.
Chicken broth
Adds savoury depth and lightness to the cream sauce.
Heavy cream or whole milk
Provides the velvety, luxurious texture essential to a pot pie filling.
Onion
Adds gentle sweetness and hearty flavour to the sauce.
Carrots and peas
Classic pot pie vegetables that bring colour, sweetness, and comfort.
Celery
Provides aromatic flavour that rounds out the vegetable base.
Cheddar cheese
Melts beautifully into the sauce and forms a golden topping when baked.
Italian seasoning
Adds herbal notes that complement the creamy chicken and vegetables.
Salt and pepper
Balances and enhances the flavours throughout the dish.
Directions
Begin by cooking the pasta until just shy of al dente, as it will continue baking in the oven. Drain and set aside. In a large pot, melt the butter over medium heat and sauté the onions, carrots, and celery until softened. Sprinkle in the flour and stir to form a smooth roux. Slowly whisk in the chicken broth, ensuring no lumps remain, then add the cream or milk.
Allow the sauce to thicken gently before adding salt, pepper, Italian seasoning, and peas. Stir in the shredded cheddar until melted and smooth. Fold in the cooked chicken and pasta, ensuring every piece is coated in the velvety sauce. Transfer the mixture to a buttered baking dish and top with additional cheddar.
Bake until the dish is bubbling and the cheese is melted and golden. Allow it to rest for a few minutes before serving to help the sauce set slightly.
Equipment Needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and Timing
Serves 6–8
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: About 45 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 175°C (350°F) for 10–12 minutes, adding a splash of broth or milk if needed to maintain creaminess. The dish can be frozen before baking; thaw overnight and bake as usual.
Variations and Customizations
Biscuit-Topped Pot Pie Pasta
Bake with buttery biscuit pieces on top for a true pot pie feel.
Cheesy Garlic Version
Add garlic and extra mozzarella for a richer, more indulgent dish.
Veggie-Loaded Bake
Include mushrooms, spinach, or corn for added texture and nutrition.
Herb-Forward Version
Use fresh thyme or rosemary for a deeper, more aromatic profile.
Cracker Crumb Topping
Sprinkle crushed buttery crackers for a crispy finish.
Lightened-Up Sauce
Use half-and-half instead of heavy cream for a lighter version.
Gluten-Free Option
Use gluten-free pasta and a gluten-free flour blend for the roux.
Spicy Pot Pie Pasta
Add red pepper flakes or diced jalapeños for a gentle kick.
Turkey Pot Pie Pasta
Swap chicken for leftover turkey for a post-holiday twist.
White Cheddar Upgrade
Replace regular cheddar with sharp white cheddar for a more robust flavour.
FAQs
Can I use rotisserie chicken?
Yes, it’s an excellent shortcut and adds great flavour.
Should I cook the pasta fully?
No, slightly undercook it so it doesn’t become mushy during baking.
Can I make this ahead?
Yes, assemble the dish and refrigerate before baking. Add a few minutes to bake time.
Can I freeze this pasta bake?
Yes, freeze before baking for best texture.
What vegetables work well?
Peas, carrots, celery, spinach, corn, and mushrooms all work beautifully.
Can I use milk instead of cream?
Yes, though the sauce will be slightly thinner.
Why is my sauce too thick?
Add extra broth or milk to loosen it before baking.
What cheese melts best?
Cheddar, mozzarella, or Monterey Jack are excellent choices.
Can I add a crust?
Yes, pastry strips or biscuits can be added on top before baking.
What sides pair well?
Green salad, roasted vegetables, or garlic bread.
Conclusion
Creamy Chicken Pot Pie Pasta Bake is the ultimate comfort dish, merging nostalgic pot pie flavours with the ease and heartiness of a pasta casserole. With its creamy sauce, tender chicken, vegetables, and golden cheesy topping, it’s perfect for cosy weeknights, gatherings, or meal prep. This satisfying dish delivers warmth and flavour in every bite and is sure to become a family favourite.
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