Chicken Pot Pie Pasta Bake is the ultimate comfort food fusion — creamy chicken pot pie meets cheesy baked pasta in one irresistible dish. Loaded with tender chicken, mixed vegetables, and a rich, creamy sauce, this pasta bake captures all the cozy flavors of a classic pot pie without the crust. Instead, it’s topped with melty cheese and baked until golden and bubbly.
Chicken Pot Pie Pasta Bake:
This easy and hearty dinner is perfect for family gatherings or cold weeknights when you crave something warm and satisfying. Every bite delivers the creamy richness of pot pie filling combined with the heartiness of pasta — a match made in comfort food heaven.
History of Pasta Bake:
Chicken has been a beloved American classic since colonial times, inspired by British meat pies and French pâtés. Traditionally, it features a flaky crust filled with creamy chicken and vegetables. The modern Chicken Pot Pie Pasta Bake reimagines that comfort into a simpler, pasta-based casserole. This version skips the crust but keeps all the cozy flavors, transforming an old-fashioned favorite into a quick, family-friendly weeknight meal.
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Chicken Pot Pie Pasta Bake
Ingredients
- 12 oz penne or rotini pasta
- 2 cups cooked shredded chicken
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 tbsp flour
- 1½ cups chicken broth
- 1 cup heavy cream or milk
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 2 tbsp grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook pasta until al dente, drain, and set aside.
- Melt butter in a skillet over medium heat. Add onion and garlic; sauté until fragrant.
- Stir in flour to make a roux, cooking for 1 minute.
- Gradually whisk in broth and cream, stirring until thickened.
- Add vegetables, chicken, and seasonings; simmer for 3–4 minutes.
- Combine pasta and sauce, then transfer to the prepared baking dish.
- Top with cheeses and bake for 25–30 minutes until golden and bubbling.
- Garnish with parsley and serve hot.
Notes
- Use rotisserie chicken to save time.
- Swap heavy cream for milk and a bit of cream cheese for extra creaminess.
- Add mushrooms or spinach for more vegetables.
- Leftovers reheat beautifully for lunch the next day.
- For a crunchy topping, sprinkle breadcrumbs over the cheese before baking.
Tips for Chicken Pot:
- Slightly undercook pasta so it stays firm after baking.
- Use fresh vegetables if preferred; just pre-cook them slightly.
- Add a dash of nutmeg for extra warmth in flavor.
- Mix cheddar and mozzarella for a perfect cheese pull.
- Serve with a green salad or garlic bread for a complete meal.
FAQ’s for Pot Pie:
Q: Can I make this dish ahead of time?
Yes! Assemble it up to a day in advance and refrigerate before baking.
Q: Can I freeze it?
Yes, freeze before baking for up to 2 months. Thaw overnight and bake as directed.
Q: Can I use canned vegetables?
Yes, but drain them well to avoid extra moisture.
Q: What other pasta works best?
Ziti, fusilli, or shells all hold the sauce beautifully.
Q: How can I make it lighter?
Use low-fat milk and less cheese for a healthier version.
Conclusion:
Chicken is the perfect blend of homestyle flavour and modern simplicity. It takes all the creamy, savory goodness of a pot pie and transforms it into a cheesy, family-friendly casserole that’s both easy to make and impossible to resist. Every forkful delivers pure comfort and warmth — exactly what cozy dinners are made for.