Classic Chicken Pot Pie Pasta (Printable Version)

A comforting baked pasta dish combining creamy chicken pot pie flavors with tender noodles, vegetables, and crispy breadcrumb topping.

# What You'll 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

# Step-by-Step:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain well and set aside.
03 - Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and garlic. Sauté for 3-4 minutes until vegetables are softened and fragrant.
04 - Sprinkle flour evenly over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste and create a roux base.
05 - Gradually whisk in chicken broth and milk, smoothing out any 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 thyme, parsley, salt, and black pepper. Add shredded chicken, frozen peas, carrots, and corn. Cook for 2 minutes until everything is heated through.
07 - Add cooked pasta to the skillet and fold gently until evenly coated with sauce and distributed throughout.
08 - Pour the entire mixture into the prepared 9x13-inch baking dish, spreading it into an even layer.
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 pasta, covering the surface completely.
11 - Bake for 20-25 minutes until the sauce is bubbling around the edges and the topping is golden brown and crispy.
12 - Remove from oven and let cool for 5 minutes before serving to allow the casserole to set for easier scooping.

# Expert Advice:

01 -
  • The crispy breadcrumb topping creates that pot pie crust texture everyone fights over
  • It uses up leftover chicken so nothing goes to waste
  • The creamy sauce comes together faster than you think
02 -
  • Do not overcook the pasta initially or it will turn mushy during baking
  • The sauce will look thin at first but thickens beautifully in the oven
  • Leftover turkey works just as well as chicken especially after Thanksgiving
03 -
  • Use freshly grated Parmesan instead of pre-shredded for better melting
  • Toast the panko in a dry pan for two minutes before mixing with butter for extra crunch

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