Chicken Pot Pie Pasta Casserole
All the creamy, cozy flavors of chicken pot pie — reimagined in an easy pasta bake. Perfect for busy weeknights, family dinners, or anytime you need a warm, comforting dish on the table fast.
Equipment
- Large Pot
- Skillet
- Casserole Dish
Ingredients
Essential Pantry Staples
- 12 oz pasta rotini or penne
- 2 cups cooked chicken rotisserie chicken works well
- 1 can cream of chicken soup 10.5 oz
- 1 cup milk
- 1 cup chicken broth
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Fresh Add-Ins for Flavor
- 1 cup frozen peas
- 1 cup diced carrots fresh or frozen
- 1 onion chopped
- 1 cup shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just al dente, then drain and set aside.
- In a skillet, melt butter. Sauté onion and carrots until softened. Add peas last to keep them bright.
- Whisk in cream of chicken soup, milk, and chicken broth. Stir in garlic powder, onion powder, salt, and pepper. Simmer 3–5 minutes until thickened.
- Stir pasta, chicken, and vegetables into the sauce until evenly coated.
- Transfer mixture to a greased casserole dish. Sprinkle cheddar cheese on top.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
To make ahead: assemble in the morning, cover, and refrigerate until ready to bake. For freezer meals, bake fully, cool, and freeze portions. Reheat covered at 350°F.
Nutrition
Calories: 425kcalCarbohydrates: 43gProtein: 28gFat: 15gSaturated Fat: 7gCholesterol: 72mgSodium: 940mgPotassium: 470mgFiber: 4gSugar: 5gVitamin A: 3600IUVitamin C: 9mgCalcium: 185mgIron: 2.1mg
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