Baked Chicken Pot Pie Pasta is a deliciously comforting fusion recipe that combines the best of two classic dishes: the creamy, savory richness of a chicken pot pie and the indulgent, baked goodness of a pasta casserole. This unique dish brings together familiar flavors and textures in a way that’s satisfying and nostalgic, making it perfect for family dinners, potlucks, or cozy evenings at home.

The appeal of this recipe lies in its creamy sauce, made from a velvety roux of butter, chicken broth, and milk, seasoned with a hint of thyme and sage for that classic pot pie flavor. Tender chunks of chicken are tossed in with al dente egg noodles, sweet peas, crisp carrots, and corn, creating a complete meal full of flavor and nutrients. A golden layer of cheddar and Parmesan cheese baked on top gives each bite a comforting meltiness, adding the perfect finishing touch.

One of the best parts? This dish is incredibly easy to make, especially when you use rotisserie chicken as a shortcut. Most of the ingredients are common pantry items, and you can even use frozen vegetables for added convenience. Whether you’re cooking for a crowd or meal-prepping for the week, this Baked Chicken Pot Pie Pasta is a comforting, fuss-free meal that brings warmth to any table.

Ingredients Overview

This Baked Chicken Pot Pie Pasta comes together with a simple list of accessible ingredients, many of which are household staples, making it an easy go-to recipe for busy weeknights. The recipe starts with a base of everyday ingredients like butter, all-purpose flour, chicken broth, and milk, which blend together to create a rich, creamy sauce. For the protein, pre-cooked shredded chicken, such as rotisserie chicken, adds convenience without sacrificing flavor.

Classic pot pie vegetables like onions, carrots, celery, frozen peas, and corn add both nutrition and familiar textures to the dish. Egg noodles serve as the perfect pasta base, capturing the creamy sauce in every bite. Finally, a combination of shredded cheddar and Parmesan cheese brings a golden, bubbly finish to the casserole. With these simple ingredients, this recipe is both budget-friendly and delicious, making it a satisfying meal that’s easy to prepare any time.

Ingredient Breakdown

This Baked Chicken Pot Pie Pasta comes together with key ingredients that each play an essential role in delivering the rich flavors and textures that make it so satisfying. Here’s a closer look at each of the main ingredients and how they contribute to the dish:

Butter and Flour: These two ingredients combine to form a roux, the foundation of the creamy sauce. The butter adds a touch of richness, while the flour acts as a thickener, creating a smooth and velvety base when whisked with the chicken broth and milk. Cooking the flour for a couple of minutes eliminates any raw taste, resulting in a perfectly balanced sauce.
Chicken Broth and Milk: These liquids blend with the roux to form the sauce’s creamy consistency. Chicken broth deepens the flavor with a savory undertone, while milk (or heavy cream for a richer result) adds creaminess, bringing the sauce to the desired texture. Together, they ensure the dish stays comforting without becoming overly heavy.
Seasonings (Thyme and Sage): Thyme and sage are classic herbs in pot pie recipes, delivering an earthy, savory taste that complements the chicken and vegetables. These seasonings help give the dish a signature “pot pie” flavor, making it both comforting and aromatic.

Cooked Chicken and Vegetables: Shredded cooked chicken, like rotisserie chicken, adds protein and a hearty texture. Carrots, celery, onion, peas, and corn are traditional pot pie vegetables that bring a mix of sweet, savory, and crunchy elements. Using frozen vegetables keeps the recipe easy without compromising on flavor or nutrition.
Egg Noodles and Cheese: Egg noodles add the pasta element, holding the sauce well and providing a satisfying, tender bite. Topped with shredded cheddar and Parmesan, the casserole bakes to a golden, bubbly perfection, adding a layer of savory richness that completes the dish.

Substitutions and Tips

For extra richness, heavy cream can replace milk, giving the sauce a silkier texture. Canned corn can be used in place of frozen if that’s what you have on hand. You can also switch egg noodles for similar pasta types, such as rotini or fusilli, for a slightly different texture. With these ingredients and simple substitutions, the dish remains versatile, flavorful, and easy to prepare.

Preparing the Ingredients

Before you begin cooking, take a few minutes to prepare your ingredients. Starting with a fully prepped set of ingredients not only streamlines the cooking process but also helps prevent any mishaps while you’re in the middle of cooking. Here’s how to get everything ready:

Chicken: If you’re using rotisserie or pre-cooked chicken, shred it into bite-sized pieces. Aim for roughly 3 cups. This step ensures the chicken is ready to be folded into the sauce without delay. If you’re cooking the chicken from scratch, ensure it’s thoroughly cooked and cooled enough to handle before shredding.
Vegetables: For the frozen peas and corn, measure out 1 cup each and allow them to thaw while you prepare the other ingredients. This helps them incorporate more smoothly into the sauce and reduces excess moisture. Dice the carrots, celery, and onion into small, uniform pieces to ensure even cooking and a balanced distribution of flavors.

Fresh Garlic: Mince 3 cloves of garlic finely. Adding garlic towards the end of sautéing the vegetables prevents it from burning, maintaining its flavor and aroma in the final dish.
Measure Dry and Liquid Ingredients: Measure out 1/4 cup of flour, 2 cups of chicken broth, and 1 cup of milk (or heavy cream if you prefer a richer sauce). Pre-measuring seasonings like 1 tsp of dried thyme and 1/2 tsp of dried sage ensures you can add them at the right moment without any delay.

Having these ingredients prepared and measured ahead of time keeps the cooking process smooth and lets you focus on creating the creamy, comforting sauce that makes this dish so satisfying. With everything ready, you’ll breeze through the steps and have your Baked Chicken Pot Pie Pasta in the oven in no time.

Preheating and Preparing the Baking Dish

To start, set your oven to 375°F (190°C) so it’s fully preheated by the time you finish assembling the dish. This temperature is perfect for achieving a golden, bubbly top without overcooking the pasta.

While the oven heats, prepare a large baking dish (around 9×13 inches or similar) by greasing it with a small amount of butter. This step helps prevent the pasta from sticking to the dish, making cleanup easier and ensuring each serving slides out smoothly. With your dish prepped and oven warming up, you’re ready for the next steps!

Cooking the Vegetables

Begin by melting 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter has melted and is gently sizzling, add the diced onion, carrots, and celery. Sauté these vegetables, stirring occasionally, for about 5 minutes or until they become tender and aromatic. This step allows the vegetables to soften and release their natural sweetness, adding depth to the dish’s flavor.

After the onions are translucent and the carrots and celery have started to soften, it’s time to add the minced garlic. Stir in the garlic and cook for just about 1 minute, keeping a close eye on it to prevent burning. Garlic adds a fragrant, savory note to the dish, but it cooks quickly and can develop a bitter taste if it burns.

By adding the garlic last, you ensure it cooks just enough to release its flavor without overpowering the dish. Once the vegetables are tender and aromatic, they’re ready to serve as the flavorful base for the sauce, adding texture and richness to the overall dish.

Making the Roux

Once the vegetables are tender, it’s time to make the roux, which will give the sauce its creamy thickness. Begin by sprinkling 1/4 cup of all-purpose flour evenly over the cooked veggies in the skillet. Stir continuously, coating the vegetables with the flour until it’s fully incorporated and forms a paste-like consistency.

Allow this mixture to cook for about 2-3 minutes, stirring frequently. This cooking time is essential as it removes the raw taste of the flour, ensuring the sauce has a smooth, well-rounded flavor. Keep the heat at medium to avoid browning or burning the roux, as this could affect the color and taste of your sauce.

After 2-3 minutes, you’ll notice the mixture begins to smell slightly nutty, a sign that the flour is fully cooked. At this point, the roux is ready to be transformed into a rich, creamy sauce.

Building the Sauce

With the roux ready, it’s time to build a smooth, creamy sauce. Begin by gradually adding 2 cups of chicken broth to the skillet. Pour in a little at a time, whisking continuously to prevent lumps from forming as the liquid combines with the roux. Once all the broth is incorporated and smooth, slowly add 1 cup of milk (or heavy cream for extra richness), continuing to whisk until the sauce reaches a creamy, uniform consistency.

Bring the sauce to a gentle simmer over medium heat, stirring occasionally as it thickens. This simmering process helps the sauce reach a velvety texture that will coat the pasta and other ingredients beautifully. Once the sauce has thickened slightly, it’s time to season.

Add 1 teaspoon of dried thyme and 1/2 teaspoon of dried sage, stirring to blend these classic pot pie seasonings throughout the sauce. Season with salt and freshly ground black pepper to taste, adjusting based on personal preference. The thyme and sage add a warm, earthy note, while the salt and pepper balance the flavors. With a creamy, well-seasoned sauce ready, you’re now set to combine it with the remaining ingredients for a comforting, flavorful pasta bake.

Combining the Ingredients

With the sauce perfectly seasoned and thickened, it’s time to add the heart of the dish. Start by gently folding in 3 cups of shredded cooked chicken, 1 cup of thawed peas, and 1 cup of thawed corn. Stir until the chicken and vegetables are evenly distributed throughout the creamy sauce, ensuring that each bite will have a bit of chicken and vegetable goodness.

If the sauce feels too thick at this stage, you can adjust the consistency by adding a splash of extra chicken broth or milk, stirring until you reach your desired thickness. The sauce should be creamy enough to coat the ingredients well but not overly dense. By finding the right balance, you’ll ensure a comforting, smooth texture in every bite. Once combined, you’re ready to add the pasta and finish assembling this cozy baked dish.

Adding Pasta and Transferring to Baking Dish

Now that the chicken, vegetables, and sauce are well-mixed, it’s time to add the pasta. Gently fold in 12 ounces of cooked egg noodles, stirring until the noodles are fully coated and evenly blended with the sauce mixture. Be careful not to over-stir, as egg noodles are tender and can break apart easily. The goal is a harmonious mixture with each ingredient well-distributed for consistent flavor and texture in every bite.

Once the pasta is combined, transfer the mixture to your prepared, greased baking dish. Use a spatula to spread the mixture evenly across the dish, pressing gently to ensure it fills every corner. Smoothing the top creates an even layer, allowing the cheese topping to melt and bake evenly. With the pasta now in the baking dish, you’re ready to add the finishing touches and bake it to golden perfection.

Cheese Topping and Baking

With the pasta mixture spread evenly in the baking dish, it’s time to add the cheese topping that will give this dish its golden, bubbly crust. Sprinkle 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese evenly over the top. Make sure the cheese covers the surface well, as this will create a delicious, melted layer that brings the casserole together.

Place the baking dish in your preheated oven at 375°F. Bake for about 25 minutes, or until the casserole is bubbly around the edges and the cheese topping is melted and golden. If you prefer an extra-crispy top, switch to broil for the last 1-2 minutes, watching closely to avoid burning. Once it’s perfectly golden, remove the dish from the oven and allow it to cool for a few minutes before serving. This brief rest helps the flavors settle and makes it easier to serve warm, cheesy portions.

Serving Suggestions

Once out of the oven, allow the Baked Chicken Pot Pie Pasta to rest for a few minutes before serving. This brief resting time lets the casserole set slightly, making it easier to serve neat portions and enhancing the flavor with a slightly cooler, more cohesive texture.

For an extra touch of flavor and presentation, sprinkle a little extra grated Parmesan over the top just before serving. The Parmesan will add a savory finish and a touch of elegance. Additionally, a sprinkle of fresh herbs—such as chopped parsley, thyme, or even chives—adds a pop of color and a hint of fresh flavor that complements the creamy richness of the dish. Pair this hearty pasta bake with a simple green salad or steamed green beans to balance the meal. With these touches, you’re ready to enjoy a warm, comforting dinner that’s sure to impress.

Storing and Reheating Leftovers

To keep your Baked Chicken Pot Pie Pasta fresh, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can also freeze individual portions by transferring them to freezer-safe containers, where they’ll stay fresh for up to 2 months. When freezing, consider portioning the pasta into meal-sized servings for easy reheating.

To reheat, place refrigerated portions in an oven-safe dish and cover with foil to prevent the top from drying out. Bake at 350°F for 15-20 minutes, or until heated through. For microwave reheating, transfer a portion to a microwave-safe dish, cover with a microwave-safe lid, and heat in 1-minute intervals, stirring in between to ensure even heating. Frozen portions should be thawed in the refrigerator overnight before reheating, keeping the flavors and creamy texture just as delicious as when freshly baked.

Baked Chicken Pot Pie Pasta