Creamy Chicken Pot Pie Pasta Bake

🧀 Creamy Chicken Pot Pie Pasta Bake

⏱️ Time

• Prep: 15 minutes
• Bake: 25–30 minutes
• Serves: 4–6

🛒 Ingredients

Pasta & Filling

• 12 oz pasta (penne, rotini, or egg noodles work best)
• 2 cups cooked chicken, diced or shredded (rotisserie is perfect)
• 1 cup frozen peas & carrots (or mixed veggies)
• ½ cup frozen corn (optional)
• ½ cup diced onion
• 2 cloves garlic, minced

Creamy Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp dried thyme
• ¼ tsp dried sage (optional but very “pot pie”)
• ½ cup shredded cheddar or mozzarella (optional, but delicious)

Topping (choose one or mix!)

• 1 cup crushed butter crackers (Ritz-style)
• OR 1 cup breadcrumbs or panko
• 2 tbsp melted butter
• Optional: grated Parmesan

👩‍🍳 Instructions

1. Cook pasta
   Cook pasta in salted water until just al dente. Drain and set aside.
2. Make the creamy pot pie sauce
   • In a large skillet or pot, melt butter over medium heat.
   • Add onion and cook 3–4 minutes until soft.
   • Stir in garlic; cook 30 seconds.
   • Whisk in flour and cook 1 minute.
   • Slowly whisk in chicken broth, then cream.
   • Simmer until thickened (3–5 minutes).
   • Season with salt, pepper, thyme, and sage.
3. Combine filling
   • Stir in chicken, frozen vegetables, and cooked pasta.
   • Fold in cheese if using.
   • Taste and adjust seasoning.
4. Assemble
   • Pour mixture into a greased 9×13 baking dish.
   • Mix topping with melted butter and sprinkle evenly on top.
5. Bake
   • Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden.
   • Broil 1–2 minutes for extra crunch (optional).
6. Rest & serve
   Let sit 5 minutes before serving.

✨ Variations & Tips

• Extra cozy: Add ½ cup sour cream or cream cheese to the sauce
• Healthier: Use milk instead of cream & add more veggies
• Biscuit topping: Bake as directed, then top with baked biscuit pieces
• Gluten-free: Use GF pasta + cornstarch instead of flour
• Make-ahead: Assemble, cover, refrigerate up to 24 hours, then bake

🥗 What to Serve With It

• Simple green salad
• Roasted green beans or broccoli
• Warm dinner rolls