Chicken Pot Pie Pasta Casserole
This Chicken Pot Pie Pasta Casserole combines the nostalgic comfort of pot pie filling with the heartiness of baked pasta. Creamy, warm, and family-approved — it’s the weeknight hug you’ve been looking for.
Equipment
- Large Pot
- Skillet
- 9x13-inch Baking Dish
Ingredients
Pantry Staples
- 12 oz pasta penne or rotini
- 3 cups cooked chicken shredded or cubed
- 1 can cream of chicken soup
- 2 cups chicken broth
- 1 cup milk
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and black pepper to taste
Fresh Additions
- 2 cups mixed vegetables frozen peas, carrots, and corn
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in frozen vegetables and cook for 3–4 more minutes.
- Sprinkle flour over vegetables and stir to coat. Slowly whisk in chicken broth and milk. Add cream of chicken soup and stir until the mixture thickens into a smooth sauce.
- Add garlic powder, onion powder, salt, and pepper. Stir to combine.
- Stir in cooked pasta and chicken until well coated.
- Transfer mixture to a greased 9x13-inch baking dish. Sprinkle cheddar cheese evenly on top.
- Bake uncovered at 375°F (190°C) for 25 minutes, or until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
Substitute turkey or ham for chicken. To freeze: assemble but don’t bake. Wrap tightly and freeze for up to 3 months. For gluten-free, use GF pasta and swap cornstarch for flour. Bake from frozen, adding 15 minutes to the time.
Nutrition
Calories: 480kcalCarbohydrates: 42gProtein: 32gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 860mgPotassium: 650mgFiber: 4gSugar: 5gVitamin A: 3800IUVitamin C: 10mgCalcium: 180mgIron: 3mg
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