Creamy Chicken Pot Pie Pasta Casserole Recipe

This creamy, cheesy Chicken Pot Pie Pasta Casserole is made with tender rotini, shredded chicken, and mixed vegetables, and is ready in just 45 minutes. The rich, savory gravy bubbles up through a golden layer of melted cheddar cheese for the ultimate comfort food finish. I love making this when I need a cozy dinner that uses up leftover chicken without the fuss of a pie crust.

Why This Classic Works

I used to struggle with dry casseroles until I realized that pasta acts like a sponge in the oven, soaking up all the delicious liquids. The secret to this dish is making the gravy slightly looser than a standard pot pie filling, so the noodles stay tender and coated rather than sticky or dry.

Combining two comfort food icons—chicken pot pie and cheesy pasta bake—solves the problem of soggy bottom pie crusts entirely. The rotini creates little pockets for the creamy sauce to hide in, ensuring every bite is packed with savory herb flavor and velvety texture.

Chicken Pot Pie Pasta Casserole Ingredients

• For the Casserole:
• 12 oz (340g) rotini or medium egg noodles
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth (low sodium preferred)
• 1 cup heavy cream or whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper
• 3 cups cooked chicken, shredded or cubed (rotisserie works best)
• 12 oz (2 cups) frozen mixed vegetables (peas, carrots, corn), thawed
• 2 cups sharp cheddar cheese, shredded
• 2 tbsp fresh parsley, chopped (for garnish)

How To Make Chicken Pot Pie Pasta Casserole

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini and cook for 1 minute less than the package instructions (al dente). Drain and set aside.
2. Create the Roux: In a large deep skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty, stirring constantly to prevent burning.
3. Make the Sauce: Slowly pour in the chicken broth while whisking vigorously to remove lumps. Stir in the heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
4. Combine Elements: Remove the skillet from heat. Stir in the cooked chicken, thawed mixed vegetables, and the drained pasta. Mix gently until everything is evenly coated in the sauce.
5. Bake the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top. Bake at 375°F (190°C) for 20 minutes, or until the cheese is melted and the edges are bubbling golden brown.

Recipe Tips

• Undercook the pasta: Since the noodles bake in the sauce for 20 minutes, boiling them fully beforehand will make them mushy. Stop cooking them while they still have a slight bite.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grating a block of sharp cheddar yields a much gooier, luxurious crust.
• Use room temperature broth: Adding cold broth to a hot roux can sometimes cause seizing or lumps. If possible, let your broth sit out or microwave it briefly before whisking it in.
• Rotisserie shortcut: Store-bought rotisserie chicken adds excellent flavor and saves 20 minutes of prep time compared to poaching your own breast meat.

What To Serve With Chicken Pot Pie Pasta Casserole

Since this dish is rich and carb-heavy, a crisp green salad with a sharp vinaigrette is the perfect accompaniment to cut through the creaminess. Roasted green beans or broccoli also work well if you want to add more fresh vegetables to the meal. For a true carb-fest, you can serve warm biscuits on the side to mimic that traditional pie crust element.

How To Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or milk to loosen the sauce and microwave or bake covered with foil at 350°F until warmed through. This casserole also freezes well for up to 2 months; just thaw overnight in the fridge before baking.

FAQs

• Can I use raw chicken for this recipe?
  No, the chicken needs to be fully cooked before mixing it into the casserole. You can quickly pan-fry or poach chicken breasts while the pasta water boils if you don’t have precooked meat.
• Why is my sauce too thick?
  The flour continues to thicken the sauce as it bakes. If it looks too thick in the skillet, add an extra splash of broth before baking to ensure it stays creamy.
• Can I make this ahead of time?
  Yes, you can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
• Do I have to thaw the frozen vegetables?
  It is best to thaw them under warm water briefly so they don’t release excess water into your sauce, which could make the casserole runny.

Nutrition

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 890mg
• Total Carbohydrate: 42g
• Protein: 32g

Try More Recipes:

• Chicken Stuffing Casserole Recipe
• Chicken Bacon Ranch Pasta Bake
• Mexican Chicken and Rice Casserole Recipe

Chicken Pot Pie Pasta Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This creamy Chicken Pot Pie Pasta Casserole combines tender rotini, shredded chicken, and mixed vegetables in a rich homemade gravy. Topped with melted cheddar and baked until bubbling, it offers all the comfort of a classic pot pie in just 45 minutes. A perfect easy weeknight dinner.

Ingredients

• 12 oz (340g) rotini or medium egg noodles

• 4 tbsp unsalted butter

• 1/3 cup all-purpose flour

• 2 1/2 cups chicken broth (low sodium preferred)

• 1 cup heavy cream or whole milk

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp dried thyme

• 1/2 tsp salt (plus more for pasta water)

• 1/4 tsp black pepper

• 3 cups cooked chicken, shredded or cubed

• 12 oz (2 cups) frozen mixed vegetables (peas, carrots, corn), thawed

• 2 cups sharp cheddar cheese, shredded

• 2 tbsp fresh parsley, chopped (optional)

Directions

• Bring a large pot of salted water to a boil. Add the rotini and cook for 1 minute less than the package instructions (al dente). Drain and set aside.
• In a large deep skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty, stirring constantly.
• Slowly pour in the chicken broth while whisking vigorously to remove lumps. Stir in the heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
• Remove the skillet from heat. Stir in the cooked chicken, thawed mixed vegetables, and the drained pasta. Mix gently until everything is evenly coated in the sauce.
• Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
• Bake at 375°F (190°C) for 20 minutes, or until the cheese is melted and the edges are bubbling golden brown.