Classic Chicken Pot Pie Pasta (Printer-friendly)

Creamy chicken and vegetable pasta baked with crispy Parmesan 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

# Method:

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 a boil. Add pasta and cook 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 eliminate raw flour taste and create a smooth paste.
05 - Gradually whisk in chicken broth, followed by whole milk. Bring mixture to a simmer, continuing to whisk. Cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in dried thyme, parsley, salt, and black pepper. 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. Fold gently until pasta is evenly coated with sauce and ingredients are well distributed throughout.
08 - Pour the 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 with a fork until butter is evenly distributed and mixture forms coarse crumbs.
10 - Sprinkle the crumble topping 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 casserole rest for 5 minutes before serving. This allows the sauce to set slightly for easier scooping.

# Expert Tips:

01 -
  • It combines the creamy comfort of pot pie filling with the satisfying bite of pasta, so you get the best of both worlds in every spoonful
  • The crispy panko Parmesan topping creates this incredible crunch contrast that makes everyone fight over the corner pieces
  • Ready in under an hour, but tastes like it simmered all day—perfect for those nights when you need maximum comfort with minimum fuss
02 -
  • The sauce will look thin when you first combine it with the pasta, but it thickens up beautifully in the oven—resist the urge to add more flour or you'll end up with paste
  • Don't overcook the pasta in the boiling water since it will continue cooking in the oven—aim for真正的 al dente
  • If your topping is browning too quickly, tent the dish with foil for the last 5–10 minutes of baking
03 -
  • Grate your own Parmesan instead of using pre shredded—the preservatives in packaged cheese prevent it from melting properly into the sauce
  • Use freshly ground black pepper and taste your sauce before adding the full amount—better to start with less and add more than to overseason

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