Classic Chicken Pot Pie Pasta (Printable)

Tender chicken and vegetables in a creamy sauce, tossed with pasta and baked until golden.

# 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

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil pasta in salted water until al dente according to package directions. Drain thoroughly and set aside.
03 - Melt 3 tbsp butter in a large skillet over medium heat. Add diced onion, celery, and minced garlic; sauté for 3–4 minutes until vegetables soften and become fragrant.
04 - Sprinkle flour evenly over the sautéed vegetables. Cook for 1 minute, stirring constantly to eliminate raw flour taste and create a smooth paste.
05 - Gradually whisk in chicken broth, followed by whole milk. Bring mixture to a gentle simmer, whisking continuously to prevent lumps. 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. Simmer for 2 minutes until everything is heated through.
07 - Add cooked pasta to the skillet and fold gently until evenly coated with the creamy chicken mixture.
08 - Pour the entire pasta 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 breadcrumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the surface of the casserole.
11 - Bake for 20–25 minutes until the filling bubbles around the edges and the topping turns golden brown and crispy.
12 - Remove from oven and let the casserole rest for 5 minutes. This allows the sauce to set slightly for easier serving.

# Expert Hacks:

01 -
  • Its the comfort of pot pie without the hassle of pastry dough or worry about soggy bottoms
  • The crispy panko topping creates this incredible crunch that contrasts perfectly with the creamy sauce
  • Leftover chicken transforms into something completely new and exciting
02 -
  • Overcooking the pasta in the boiling water means mushy final results, so trust the al dente stage
  • The sauce will look thin at first but thickens beautifully as it bakes
  • If the topping browns too fast, tent loosely with foil for the last few minutes
03 -
  • Warm the milk slightly before adding it to prevent lumps in your sauce
  • Grate your own Parmesan instead of using pre shredded for better melting

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