There is nothing quite like the comforting aroma of a classic chicken pot pie baking in the oven on a chilly evening. But sometimes, when life gets busy, rolling out pie crusts feels like just one step too many. That is where this incredible Pot Pie Pasta Casserole comes to the rescue! We have taken all the creamy, savory, vegetable-packed goodness of a traditional pot pie and tossed it with tender pasta instead. Every single bite is loaded with shredded chicken, sweet peas, tender carrots, and a velvety homemade sauce that will make your taste buds sing. It is the ultimate family-friendly comfort food that comes together with half the effort, making it perfect for cozy weeknights or potluck gatherings. Your family will absolutely fall in love with this modern twist on a nostalgic favorite!
Helpful Tips
- To save time, use a store-bought rotisserie chicken. Simply shred the breast and thigh meat, and you’re ready to go!
- Don’t overcook your pasta. Since the pasta will continue to cook in the oven, boiling it just under al dente ensures it won’t turn mushy in the casserole.
- For a fun puff pastry twist, skip the breadcrumbs and top the casserole with a sheet of thawed puff pastry instead. Cut a few slits for steam to escape and bake until puffed and golden!
- For an extra rich and creamy sauce, swap the whole milk for heavy cream, and add a splash of dry white wine to deglaze the pan after cooking the garlic.
Step-by-Step Instructions
- Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- Cook the pasta in a large pot of salted boiling water according to the package directions until just al dente. Drain and set aside.
- In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion, carrots, and celery, cooking for 6-8 minutes until the vegetables begin to soften.
- Stir in the minced garlic, dried thyme, and dried rosemary, cooking for about 1 minute until fragrant.
- Sprinkle the flour evenly over the vegetables. Stir constantly for about 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth and whole milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it thicken for 3-5 minutes.
- Remove the skillet from the heat. Stir in the shredded chicken, thawed peas, thawed corn, and cooked pasta. Season generously with salt and black pepper to taste.
- If using cheese, stir in the shredded cheddar cheese until melted and fully incorporated into the mixture.
- Transfer the mixture into the prepared 9×13-inch baking dish, spreading it out into an even layer.
- In a small bowl, toss the Panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle evenly over the top of the casserole.
- Bake for 20-25 minutes, or until the casserole is bubbling at the edges and the breadcrumb topping is golden brown.
- Let cool for 5 minutes, garnish with freshly chopped parsley, and serve warm.
Ingredients
- 12 oz short pasta (such as penne, rotini, or medium shells)
- 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cups whole milk or heavy cream
- 1 cup frozen peas, thawed
- 1 cup frozen sweet corn, thawed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- Salt and freshly cracked black pepper to taste
- 1 cup shredded sharp cheddar cheese (optional)
- 1 cup Panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- Fresh parsley, chopped (for garnish)
Shopping List
- Produce: 1 medium yellow onion, 2 medium carrots, 2 stalks celery, 1 bulb garlic, fresh parsley
- Meat: 1 rotisserie chicken (or 2 cups shredded cooked chicken)
- Dairy & Eggs: 6 tablespoons unsalted butter, 1 1/2 cups whole milk or heavy cream, 1 cup shredded sharp cheddar cheese (optional)
- Pantry: 12 oz short pasta, 1/4 cup all-purpose flour, 2 cups low-sodium chicken broth, dried thyme, dried rosemary, salt, black pepper, 1 cup Panko breadcrumbs
- Frozen: 1 cup frozen peas, 1 cup frozen sweet corn
Equipment Needed
- Large pot (for cooking pasta)
- Large skillet or Dutch oven
- 9×13-inch baking dish
- Whisk
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Variations & Serving Ideas
This Pot Pie Pasta Casserole is a hearty, all-in-one meal, but it pairs beautifully with a simple, crisp green side salad dressed in a light vinaigrette to cut through the richness of the creamy sauce. Warm, crusty garlic bread is also a fantastic addition for scooping up every last drop of gravy. Store any leftover casserole in an airtight container in the refrigerator for up to 3 to 4 days. When ready to reheat, simply pop individual portions in the microwave, or cover the baking dish with foil and heat in a 350 degree F oven for 15-20 minutes until warmed through, adding a splash of milk if the pasta has absorbed too much sauce.
We hope this cozy Pot Pie Pasta Casserole brings warmth and joy to your dinner table! If you try this recipe, please let us know how it turned out by leaving a comment and rating below—we love hearing from you!
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