Classic Chicken Pot Pie Pasta (Print)
Tender chicken and vegetables in a creamy sauce, tossed with pasta and topped with golden Parmesan breadcrumbs for ultimate comfort.
# What You 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 Make:
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 boil. Cook pasta according to package directions until al dente. Drain well and set aside.
03 - In a large skillet, melt 3 tbsp 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 vegetables. Cook for 1 minute, stirring constantly to remove raw flour taste and create a smooth paste.
05 - Gradually whisk in chicken broth and whole milk, ensuring no lumps form. Bring mixture to a gentle simmer and cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in dried thyme, parsley, black pepper, and salt. Mix well to incorporate herbs evenly throughout the sauce.
07 - Add shredded chicken, frozen peas and carrots, and frozen corn to the sauce. Cook for 2 minutes until everything is heated through. Add cooked pasta and stir until well combined.
08 - Pour the chicken and pasta mixture into the prepared 9x13-inch baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until breadcrumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the top of the casserole, creating a complete layer.
11 - Bake for 20–25 minutes until the sauce is bubbling around the edges and the topping is golden brown and crispy.
12 - Let the dish rest for 5 minutes before serving to allow the sauce to set slightly for easier scooping.
# Expert Advice:
01 -
- Everything that makes pot pie comforting without the hassle of homemade pastry
- The crispy panko topping creates this incredible contrast against the creamy sauce underneath
02 -
- The sauce will look thin when you first combine it with the pasta, but it thickens considerably in the oven
- Don't skip the resting time or the filling will be too loose to serve neatly
03 -
- Grate your own Parmesan instead of using pre-grated, it melts into the sauce much better
- If the top browns too quickly, tent with foil for the last 5 to 10 minutes