Creamy Chicken Pot Pie Pasta Bake

introduction

This creamy chicken pot pie pasta bake is warm, simple, and filling. It blends pot pie flavors with pasta for an easy family meal. If you like make-ahead freezer meals, check this tip for mini freezer chicken pot pies to get ideas for prep and storage.

why make this recipe

You will make this recipe because it is quick, comforting, and uses simple pantry items. It feeds a family and reheats well. The dish saves time when you use cooked chicken and frozen mixed vegetables.

how to make Creamy Chicken Pot Pie Pasta Bake

Preheat the oven and cook the pasta first. Mix the chicken, cream soup, broth, cream, spices, and vegetables. Stir in the cooked pasta so it soaks the sauce. Put the mix in a baking dish. Top with cheese, breadcrumbs, and dots of butter. Bake until the top is golden and the sauce bubbles. For juicy chicken, you can use baked chicken breasts — see baked chicken breast recipes for ideas.

Ingredients :

• 2 cups cooked chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup chicken broth
• 1 can cream of chicken soup
• 2 cups pasta
• salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp butter
• 1 cup cheddar cheese
• 1 cup heavy cream
• 1 cup mixed vegetables

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the pasta according to package instructions; drain and set aside.
3. In a mixing bowl, combine cooked chicken, garlic powder, onion powder, chicken broth, cream of chicken soup, heavy cream, mixed vegetables, salt, and pepper.
4. Add the cooked pasta to the mixture and stir until well combined.
5. Pour the mixture into a greased baking dish, and top with cheddar cheese and breadcrumbs.
6. Dot with butter on top.
7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling.
8. Let it cool slightly before serving.

how to serve Creamy Chicken Pot Pie Pasta Bake

Serve warm in shallow bowls or on plates. Add a green salad or steamed vegetables on the side for balance. A spoonful of extra cheddar on top works well for cheese lovers.

how to store Creamy Chicken Pot Pie Pasta Bake

Cool the bake to room temperature. Cover with foil or a lid. Store in the fridge for 3–4 days. For longer storage, freeze in a tight container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F (175°C) until hot in the center.

tips to make Creamy Chicken Pot Pie Pasta Bake

• Use cooked chicken to save time.
• Do not overcook the pasta; al dente holds up better after baking.
• Drain pasta well so the sauce stays creamy, not watery.
• If sauce seems thin, add a little more cheese or a tablespoon of flour mixed with a bit of broth.
• Use cold butter and dot it on top for a crisp golden crust.

variation (if any)

• Use turkey instead of chicken for a leftover turkey version.
• Swap cheddar for Gruyère or mozzarella for a different cheese flavor.
• Add fresh herbs like thyme or parsley for brightness.
• Use gluten-free pasta and breadcrumbs to make it gluten-free.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Use frozen mixed vegetables. Thaw or add them straight from frozen in the mix.

Q: Can I make this ahead and bake later?
A: Yes. Assemble in a baking dish, cover, and keep in the fridge for up to 24 hours. Bake when ready.

Q: How can I make it lighter?
A: Replace heavy cream with half-and-half and use reduced-fat cheese. You can also use less butter on top.

Q: Is this recipe safe to freeze after baking?
A: Yes. Cool completely, then wrap tightly and freeze. Reheat covered to keep moisture.

Q: Can I add more veggies?
A: Yes. Peas, carrots, or corn mix well. Sauté any fresh vegetables first if you want them softer.

Conclusion

For a similar tested recipe and extra tips, see this detailed Chicken Pot Pie Pasta Bake Recipe.

Creamy Chicken Pot Pie Pasta Bake

This creamy chicken pot pie pasta bake is warm, simple, and filling, blending pot pie flavors with pasta for a quick family meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken Use leftover or store-bought rotisserie chicken for convenience.
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup chicken broth
• 1 can cream of chicken soup 10.5 oz can
• 2 cups pasta Use any pasta shape you prefer.
• 1 cup heavy cream
• 1 cup mixed vegetables Frozen mixed vegetables can be used.
• 1/2 cup breadcrumbs For topping.
• 2 tbsp butter Cold butter, dotted on top.
• 1 cup cheddar cheese Shredded.
• to taste salt and pepper Adjust according to preference.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the pasta according to package instructions; drain and set aside.
3. In a mixing bowl, combine cooked chicken, garlic powder, onion powder, chicken broth, cream of chicken soup, heavy cream, mixed vegetables, salt, and pepper.
4. Add the cooked pasta to the mixture and stir until well combined.

Baking

1. Pour the mixture into a greased baking dish, and top with cheddar cheese and breadcrumbs.
2. Dot with butter on top.
3. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling.
4. Let it cool slightly before serving.

Notes

Serve warm in shallow bowls or on plates. Pair with a green salad or steamed vegetables for balance. A spoonful of extra cheddar on top is great for cheese lovers. Cool the bake to room temperature before storing.