Chicken Pot Pie Pasta Casserole Recipe

This creamy comforting Chicken Pot Pie Pasta Casserole is made with shredded chicken, mixed vegetables, and ready in 50 minutes. The rich sauce bubbles up through the tender pasta beneath a golden toasted crumb topping. I rely on this easy bake on busy weeknights when everyone craves something hearty.

Why This Classic Works

I originally thought combining pot pie and pasta might be too heavy. I quickly learned that the pasta actually absorbs the savory sauce better than a traditional pie crust.

Using pre-cooked or rotisserie chicken cuts the prep time drastically. It delivers that nostalgic comfort food flavor without spending hours making pastry.

Jump to Recipe

Chicken Pot Pie Pasta Casserole Ingredients

• 16 oz rotini or penne pasta
• 3 cups cooked chicken, shredded
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 1 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

How To Make Chicken Pot Pie Pasta Casserole

1. Boil The Pasta: Cook the pasta in salted water until just al dente, then drain and set aside.
2. Mix The Filling: In a large bowl, whisk together the cream of chicken soup, chicken broth, milk, garlic powder, and thyme.
3. Combine Ingredients: Fold the cooked pasta, shredded chicken, and frozen mixed vegetables into the liquid mixture until evenly coated.
4. Transfer And Top: Spread the mixture into a greased 9×13 baking dish and sprinkle the shredded cheddar cheese evenly over the top.
5. Prepare The Crunch: Toss the panko breadcrumbs with melted butter and scatter them over the cheese layer.
6. Bake To Perfection: Bake at 375F (190C) for 25 to 30 minutes until the edges bubble and the top turns golden brown.

Recipe Tips

• Undercook the pasta slightly: It will continue to cook in the oven and absorb the sauce without turning mushy.
• Thaw the vegetables quickly: Running the frozen veggies under warm water prevents them from lowering the casserole temperature before baking.
• Try rotisserie chicken: Store-bought roasted chicken adds extra savory flavor and speeds up your prep time significantly.

What To Serve With Chicken Pot Pie Pasta Casserole

A crisp green salad dressed with a sharp vinaigrette cuts right through the richness of the creamy sauce. Garlic bread is also excellent for swiping up any extra gravy left on your plate.

How To Store

Keep leftover casserole in an airtight container in the fridge for up to 4 days. You can freeze the unbaked casserole for up to 3 months, just thaw overnight before baking.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, just chop them finely and steam them for a few minutes before adding to the mix.

Do I have to use canned soup?

No, you can make a quick roux with butter, flour, broth, and cream if you prefer a scratch-made sauce.

Can I use a biscuit topping?

Absolutely, just swap the breadcrumbs for canned biscuit dough quartered and placed on top during the final 15 minutes of baking.

Nutrition

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 620mg
• Total Carbohydrate: 45g
• Protein: 25g

Try More Recipes:

• Chicken Pot Pie Pasta Recipe
• Chicken and Sausage Pasta Recipe
• Buffalo Chicken Dip Mac and Cheese Recipe