Chicken Pot Pie Pasta (Print Version)

Creamy chicken and vegetable pasta baked with a golden parmesan breadcrumb topping for ultimate comfort food.

# 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 Steps:

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, melt 3 tablespoons butter over medium heat. 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 coat the vegetables and remove any raw flour taste.
05 - Gradually whisk in chicken broth, followed by whole milk. Bring the mixture to a gentle simmer, whisking frequently. 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, carrots, and corn. Simmer for 2 minutes until everything is heated through.
07 - Add the cooked pasta to the skillet. Gently fold until pasta is evenly coated with the creamy chicken and vegetable mixture.
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 the crumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 20–25 minutes until the sauce is bubbling around the edges and the topping is golden brown.
11 - Remove from oven and let the casserole rest for 5 minutes before serving to allow the sauce to set slightly for easier scooping.

# Expert Tips:

01 -
  • The creamy sauce hugs every piece of pasta like it was meant to be there all along
  • That golden crispy topping creates the most satisfying contrast with the tender pasta underneath
  • It transforms leftover chicken into something completely new and exciting
  • The whole house smells like butter and thyme while it bakes
02 -
  • Undercook your pasta by 2 minutes, it will absorb sauce and finish cooking in the oven
  • The sauce will look thin when you first combine everything, but it thickens beautifully during baking
  • Letting it rest for those 5 minutes is crucial, otherwise the first servings will be too loose
03 -
  • Use freshly grated Parmesan, pre-grated cheese does not melt as smoothly
  • Room temperature milk prevents the sauce from breaking when you add it to the hot roux
  • Broil the topping for 2 minutes at the very end for extra crunch and color

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