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When the rich, hearty flavors of a traditional chicken pot pie meet the cozy convenience of a pasta bake, magic happens. Chicken Pot Pie Pasta Bake is the ultimate comfort food mashup — creamy, savory, packed with tender chicken, veggies, and pasta, all tucked beneath a golden, cheesy topping. Whether you’re planning a casual weeknight dinner or a comforting dish for a gathering, this recipe will hit all the right notes.
In this article, we’ll walk you through everything you need to know: the ingredients, step-by-step instructions, customization ideas, storage tips, and FAQs to perfect your version of this family-favorite meal.
What is Chicken Pot Pie Pasta Bake?
Chicken Pot Pie Pasta Bake is a creative twist on two beloved classics — the hearty, vegetable-studded filling of a chicken pot pie combined with the satisfying, carb-laden goodness of a baked pasta casserole. Instead of a pie crust, pasta provides the base, and a creamy sauce pulls it all together. Topped with melty cheese and baked until bubbling, this dish captures all the nostalgia of pot pie with a modern, easier-to-make format.
It’s no surprise this dish is becoming a go-to comfort food favorite in many households!
Ingredients (Chicken Pot Pie Pasta Bake)
Here’s what you’ll need to create this creamy, dreamy bake:
Main Ingredients
- 2 cups cooked chicken (diced or shredded; rotisserie chicken works perfectly)
- 8 oz uncooked pasta (egg noodles, penne, or rotini recommended)
- 1 cup frozen peas
- 1 cup diced carrots (fresh or frozen)
- 1 cup corn kernels (optional, for added sweetness)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup milk (whole milk preferred for creaminess)
- 1 cup chicken broth
- 1 ½ cups shredded cheddar cheese (divided, for sauce and topping)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 teaspoon parsley flakes (for garnish)
Substitutions and Additions
- Swap in mushrooms, spinach, or green beans if desired.
- Use gluten-free pasta and flour if needed.
- For a richer sauce, add ¼ cup heavy cream along with the milk.
Step-by-Step Cooking Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of butter or non-stick spray.
2. Cook the Pasta
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the pasta and cook it until just barely underdone — about 1 to 2 minutes less than the time suggested on the package, since it will finish cooking in the oven. Drain and set aside.
3. Sauté the Vegetables
Warm the butter in a wide skillet over medium heat until fully melted. Add in the diced onion, carrots, and minced garlic, and cook until the vegetables have softened, about 5 minutes.
Next, toss in the peas and corn and stir everything together. Allow them to cook for an additional 2 minutes so the flavors meld.
4. Make the Creamy Sauce
Sprinkle the flour over the vegetable mixture and quickly stir to incorporate it, forming a light coating over the veggies.
Slowly pour in the chicken broth and milk, whisking or stirring continuously to avoid lumps. Let the sauce simmer until it thickens, about 3–5 minutes. Stir in the cream of chicken soup and ½ cup of shredded cheddar cheese. Season with salt, pepper, and thyme if desired.
5. Assemble the Bake
In a large bowl or directly in the skillet if it’s oven-safe, combine the cooked pasta, shredded chicken, and creamy vegetable sauce. Mix well so every piece is coated.
Transfer the pasta mixture into the greased baking dish. Scatter the remaining 1 cup of cheddar cheese evenly across the surface.
6. Bake
Place the baking dish in the oven and cook uncovered for around 20 to 25 minutes, or until the top is melted, golden, and bubbly.
For a crispier, lightly browned finish, switch the oven to broil and toast the top for an extra 2–3 minutes, keeping a close eye to prevent burning.
7. Garnish and Serve
Once baked, remove from the oven and let the dish rest at room temperature for about 5 minutes. This brief cooling period will help the sauce set, making it easier to serve.
Variations and Customizations
- Vegetarian: Omit chicken and double up on mushrooms, broccoli, or spinach.
- Gluten-Free: Use gluten-free pasta and substitute flour with cornstarch.
- Dairy-Free: Swap regular milk for almond or oat milk, and use dairy-free cheese alternatives.
- Spicy: Add ½ teaspoon red pepper flakes or diced jalapeños into the sauce.
- Protein Swap: Substitute turkey (great for using up leftovers).
Serving Suggestions
Chicken Pot Pie Pasta Bake is hearty enough to stand on its own, but you can elevate the meal with:
- A simple green salad tossed with vinaigrette
- Garlic bread or warm dinner rolls
- Roasted green beans or asparagus
Storage and Reheating Tips
Storage:
Allow the pasta bake to cool to room temperature. Then cover tightly with foil or plastic wrap and refrigerate for up to four days.
Freezing:
Assemble the bake without baking it first, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Reheating:
Reheat individual portions in the microwave or cover the dish with foil and warm in a 350°F oven until heated through.
Common Mistakes to Avoid
- Overcooking the pasta: Slightly undercook it before baking to avoid mushy noodles.
- Underseasoning the sauce: Taste the sauce before combining with pasta and chicken; adjust salt and pepper as needed.
- Skipping the resting time: Letting the bake sit after removing it from the oven helps the sauce set up for easier slicing.
Nutritional Information (Approximate)
Per serving (based on 6 servings):
- Calories: 470
- Protein: 28g
- Carbs: 35g
- Fat: 25g
- Fiber: 3g
Frequently Asked Questions (Chicken Pot Pie Pasta Bake)
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken saves time and adds great flavor.
What if I don’t have cream of chicken soup?
You can substitute with a homemade white sauce (butter, flour, milk, broth) or use cream of mushroom or celery soup.
Can I make this dish ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
Is this recipe freezer-friendly?
Definitely. Freeze it either fully baked or unbaked. Make sure to thaw overnight before reheating.
How can I make it spicier?
Add crushed red pepper, diced jalapeños, or a dash of hot sauce into the sauce mixture.
What are the best pasta types for this recipe?
Short pasta like penne, rotini, or even cavatappi works best, as they hold the creamy sauce well.
Can I add extra vegetables?
Of course! Mushrooms, spinach, broccoli, and bell peppers are excellent additions.
How do I prevent the dish from drying out?
Ensure there’s enough sauce covering the pasta and consider covering the dish with foil if it looks like it’s drying out too quickly during baking.
Conclusion (Chicken Pot Pie Pasta Bake)
Chicken Pot Pie Pasta Bake is everything you love about cozy comfort food — rich, creamy, cheesy, and packed with goodness — all in one pan. It’s a practical, customizable, and irresistibly delicious meal your whole family will crave again and again. Whether you follow the recipe exactly or put your own spin on it with different veggies, proteins, or seasonings, you’ll be rewarded with a truly satisfying dish.
Give it a try this week — and don’t forget to make extra, because the leftovers are just as amazing!
For more creative ideas, check out this Easy Frito Pie Casserole Recipe.
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