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Delicious Cheesy Chicken Pot Pie Pasta Bake overhead shot

Hearty Cheesy Chicken Pot Pie Pasta Bake

This hearty and comforting pasta bake combines the classic flavors of chicken pot pie with a cheesy, baked penne pasta. Featuring tender chicken, vegetables, and a rich creamy sauce topped with melted cheddar and mozzarella.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 650 kcal

Equipment

  • Dutch oven
  • 9x13 inch baking dish
  • whisk

Ingredients
  

For the Pasta

  • 12 ounces penne pasta
  • 1 tablespoon olive oil

For the Chicken Pot Pie Filling

  • 2 cups cooked chicken shredded
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1/2 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Cheesy Topping

  • 1 cup sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Panko breadcrumbs (optional, for extra crunch)

Instructions
 

Preparation

  • Boil penne pasta until al dente, then drain and toss with olive oil to prevent sticking. Set aside.
  • In a large oven-safe Dutch oven or heavy-bottomed pot, melt butter over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.
  • Sprinkle flour over the softened vegetables and cook for 1-2 minutes, stirring constantly, to create a roux that will thicken the sauce.
  • Gradually whisk in chicken broth and milk until the mixture is smooth and thickens, bringing it to a gentle simmer.
  • Stir in shredded chicken, frozen peas and corn, dried thyme, salt, and black pepper. Simmer for 3-5 minutes to meld flavors and further thicken the sauce.
  • Gently fold the cooked penne pasta into the chicken pot pie filling in the Dutch oven. If not oven-safe, transfer the mixture to a greased 9x13 inch baking dish.
  • Evenly sprinkle shredded cheddar and mozzarella cheeses over the pasta bake. Optionally, sprinkle Panko breadcrumbs over the cheese for a crispy crust.
  • Preheat oven to 375°F (190°C) and bake for 20-25 minutes. Bake until the sauce is bubbly, cheese is melted and golden brown, and breadcrumbs (if used) are golden.
  • Remove from the oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly for easier serving.

Notes

For best results, ensure chicken is fully cooked and shredded before starting. Feel free to add other vegetables like diced potatoes or green beans for variety. Adjust seasoning to taste.