Classic Chicken Pot Pie Pasta (Printable Version)

Creamy chicken and pasta casserole with vegetables in a savory white sauce, topped with crispy Parmesan breadcrumbs.

# 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.
02 - Cook pasta in salted boiling water until al dente, then drain and set aside.
03 - Melt 3 tbsp butter in a large skillet over medium heat. Add onion, celery, and garlic; sauté 3–4 minutes until softened.
04 - Sprinkle flour into the skillet and cook for 1 minute, stirring constantly to form a roux.
05 - Gradually whisk in chicken broth and milk. Bring to a simmer and cook 3–4 minutes until thickened.
06 - Stir in thyme, parsley, salt, and pepper. Add shredded chicken, peas, carrots, and corn; cook for 2 minutes until heated through.
07 - Add cooked pasta to the skillet and mix until well combined with the sauce and vegetables.
08 - Pour the mixture into the prepared baking dish and spread evenly.
09 - In a small bowl, combine panko, Parmesan, and melted butter. Sprinkle evenly over the casserole.
10 - Bake for 20–25 minutes until the casserole is bubbling and the topping is golden brown.
11 - Let the dish cool for 5 minutes before serving to allow the sauce to set slightly.

# Expert Suggestions:

01 -
  • The crispy panko topping makes everything better
  • Uses up leftover chicken like magic
  • Better than pot pie with half the work
02 -
  • Don't overcook the pasta before baking, it'll finish in the oven
  • The sauce will look thin at first but thickens beautifully as it bakes
03 -
  • Grate your own Parmesan instead of buying pre-grated, it melts better
  • Warm the milk slightly before adding it to prevent lumps

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