Chicken Pot Pie Pasta Bake

If you love the comforting flavors of a classic chicken pot pie but want something a little quicker and easier to prepare, this Chicken Pot Pie Pasta Bake is going to be your new favorite dinner. It combines tender shredded chicken, hearty penne pasta, and a creamy vegetable sauce, all topped with golden, flaky puff pastry for the ultimate cozy meal. This dish is perfect for busy weeknights or when you’re craving something warm and satisfying without spending hours in the kitchen.

What Makes This Recipe Special

What sets this Chicken Pot Pie Pasta Bake apart is how it brings together the best parts of a traditional pot pie and a baked pasta casserole. Instead of fiddling with pie crusts or waiting for long baking times, you get that same rich, creamy filling with chicken and veggies, but in a pasta form that’s easy to serve and enjoy. The puff pastry on top adds a wonderful buttery crunch, giving you the best of both worlds—rich, creamy comfort and crispy, flaky texture.

Plus, using simple pantry staples like penne pasta and shredded chicken makes this recipe accessible and budget-friendly. It’s a one-dish meal that feeds the whole family, packed with veggies, protein, and indulgent cheese, making it a true crowd-pleaser.

What’s in the Bowl

• 8 oz penne pasta: The perfect shape to hold onto that creamy sauce.
• 1 lb cooked chicken, shredded: Tender and flavorful, the heart of the dish.
• 2 tbsp olive oil: For sautéing the veggies and adding depth of flavor.
• 1 medium onion, diced: Adds sweetness and aroma.
• 2 carrots, diced: For a bit of natural sweetness and texture.
• 2 stalks celery, diced: Classic pot pie flavor in every bite.
• 3 cloves garlic, minced: Adds a savory punch.
• 1 cup frozen peas: Bright green, sweet, and tender.
• 3 cups chicken broth: Creates the base of the creamy sauce.
• 1 cup heavy cream: Makes the sauce rich, smooth, and luscious.
• 1 tsp dried thyme: Earthy and fragrant herb for depth.
• 1 tsp dried rosemary: Adds a piney, aromatic note.
• Salt and pepper: To taste, balancing all the flavors.
• 1 cup shredded cheddar cheese: Melts beautifully and adds a sharp bite.
• 1 cup puff pastry, thawed: The crowning glory, golden and flaky.

Equipment at a Glance

• Large pot: For boiling the pasta.
• Large skillet or sauté pan: To cook the vegetables and make the sauce.
• Baking dish (9×13 inches recommended): To assemble and bake the pasta.
• Wooden spoon or spatula: For stirring the sauce and pasta.
• Measuring cups and spoons: For accuracy with liquids and seasonings.
• Knife and cutting board: For prepping veggies and chicken.

Mastering Chicken Pot Pie Pasta Bake: How-To

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to the package instructions until al dente. Drain and set aside. This pasta will soak up all the creamy sauce, so don’t overcook.

Step 2: Sauté Your Veggies

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the veggies are softened. Toss in the minced garlic and cook for another minute until fragrant.

Step 3: Build the Creamy Sauce

Pour in 3 cups of chicken broth and bring to a simmer. Stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Let the sauce reduce slightly, about 5 minutes, until it thickens and coats the back of a spoon. Season with salt and pepper to taste.

Step 4: Combine Chicken, Pasta, and Peas

Add the shredded chicken and frozen peas to the skillet, stirring gently to combine. Then fold in the cooked penne pasta, making sure every piece is coated in that luscious sauce. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and gooey.

Step 5: Prepare for Baking

Transfer the entire mixture to a greased baking dish. Roll out the thawed puff pastry to fit over the top of the dish, trimming any excess. Lay the puff pastry gently over the pasta mixture and press the edges to seal. Cut a few small slits in the pastry to allow steam to escape during baking.

Step 6: Bake to Perfection

Preheat your oven to 400°F (200°C). Bake the pasta bake for 25-30 minutes or until the puff pastry is puffed up and golden brown. Let it rest for 5 minutes before serving to allow the filling to settle.

Make It Your Way

• Swap the penne pasta for rotini or rigatoni for a different texture.
• Add mushrooms or green beans for extra veggie goodness.
• Use a blend of mozzarella and cheddar cheese for a milder, creamier melt.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce won’t be as rich.
• Try topping with crushed crackers or panko breadcrumbs instead of puff pastry for a crunchy topping.
• Include a dash of smoked paprika or cayenne for a subtle smoky heat.

Easy-to-Miss Gotchas

• Don’t overcook the pasta initially; it should be al dente because it will cook further in the oven.
• Make sure the puff pastry is fully thawed but cold before placing it on top to ensure it puffs properly.
• Cut steam vents in the pastry to prevent it from becoming soggy or bursting unevenly.
• Use cooked chicken that is not overly dry to keep the filling moist and tender.
• Keep an eye on the baking time; puff pastry can burn quickly if left too long.

Freezer-Friendly Notes

This Chicken Pot Pie Pasta Bake freezes beautifully for make-ahead meals. Assemble the pasta and chicken mixture in your baking dish, then cover tightly with plastic wrap and foil before freezing. Keep the puff pastry separate and frozen until you’re ready to bake.

When you want to enjoy it, thaw the casserole and pastry overnight in the refrigerator. Lay the pastry on top, cut slits, and bake as directed. This keeps the pastry flaky and fresh-tasting.

Chicken Pot Pie Pasta Bake FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a convenient and flavorful choice that works perfectly in this recipe. Just shred it up and add it to the filling for a quick weeknight meal.

What can I substitute for heavy cream?

If you don’t have heavy cream on hand, you can use whole milk mixed with a tablespoon of flour to thicken, or half-and-half. Keep in mind the sauce won’t be quite as rich but will still be delicious.

Can I make this recipe dairy-free?

Yes, you can substitute the cheddar cheese with a dairy-free cheese alternative and use coconut cream or a plant-based cream substitute instead of heavy cream. Just check the labels to ensure the puff pastry is also dairy-free.

How do I reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the puff pastry is crisp again. You can also microwave individual portions, though the pastry won’t stay as flaky.

What to Make After This

• Try the Creamy Chicken Broccoli Pasta Bake for another cheesy, comforting pasta dinner.
• For a spicy twist, the Cheesy Chicken Enchilada Pasta Bake is a fantastic choice.
• If you love sun-dried tomatoes, the Baked Sun Dried Tomato Chicken Pasta will be right up your alley.

Bring It to the Table

This Chicken Pot Pie Pasta Bake is a hearty and satisfying dish that pairs beautifully with a crisp green salad or steamed green beans for a balanced meal. A glass of your favorite white wine or a refreshing iced tea rounds out the experience perfectly. Serve it family-style straight from the oven and watch everyone dig in eagerly!

With its creamy sauce, tender chicken, and flaky puff pastry topping, this recipe is a guaranteed winner for those nights when you want comfort food without the fuss. Enjoy every bite of this easy, delicious Chicken Pot Pie Pasta Bake!

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