Classic Chicken Pot Pie Pasta (Printable)
Creamy chicken and vegetable pasta casserole with crispy parmesan topping
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Pasta
02 - 12 oz short pasta (penne or rotini)
→ Vegetables
03 - 1 cup frozen peas and carrots blend
04 - 1/2 cup frozen corn
05 - 1/2 cup diced celery
06 - 1/2 cup diced onion
07 - 2 cloves garlic, minced
→ Sauce
08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried parsley
14 - 1/2 tsp black pepper
15 - 3/4 tsp salt
→ Topping
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
# How To Make It:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain well and set aside.
03 - In a large skillet over medium heat, melt 3 tbsp butter. Add diced onion, celery, and minced garlic; sauté for 3–4 minutes until vegetables are softened and fragrant.
04 - Sprinkle flour evenly over the sautéed vegetables. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
05 - Gradually whisk in chicken broth and whole milk, stirring to incorporate and prevent lumps. Bring mixture to a gentle simmer and cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in dried thyme, parsley, black pepper, and salt. Add shredded chicken, frozen peas and carrots, and corn. Cook for 2 minutes until everything is heated through.
07 - Add cooked pasta to the skillet and fold gently until well combined with the creamy chicken mixture.
08 - Pour the pasta mixture into the prepared 9x13-inch baking dish, spreading it evenly.
09 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until crumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 20–25 minutes until sauce is bubbling around edges and topping is golden brown.
11 - Remove from oven and let rest for 5 minutes to allow the sauce to set slightly for easier serving.
# Expert Suggestions:
01 -
- It transforms the lengthy process of pot pie into a 50 minute weeknight dinner that still feels special
- The crispy cheesy topping creates this incredible texture contrast that everyone reaches for first
- It uses up leftover chicken or rotisserie chicken in the most delicious way possible
02 -
- The sauce will thicken more as it bakes, so don't worry if it seems slightly loose in the skillet
- Undercook your pasta by 1 to 2 minutes since it will continue cooking in the oven
03 -
- Grate your own Parmesan instead of using pre grated for better melting and flavor
- Use warm milk when making the sauce to prevent lumps from forming