Why You’ll Love This Recipe
Creamy Chicken Pot Pie Pasta Bake combines everything comforting about a classic chicken pot pie with the ease and heartiness of a baked pasta dish. It is rich, creamy, and packed with tender chicken and vegetables, all coated in a savory sauce and baked until bubbly. I love this recipe because it delivers familiar flavors in a more casual, family-style format that is easy to serve and even easier to enjoy. I first made this dish when I wanted the warmth of pot pie without dealing with pastry, and it quickly became a household favorite. The pasta absorbs the creamy sauce beautifully, while the vegetables add balance and texture. This is the kind of meal that feels nourishing and satisfying, perfect for busy weeknights, meal prep, or feeding a hungry crowd.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pasta
Pasta forms the base of the bake. Short shapes work best because they hold the sauce well and bake evenly without becoming mushy.
Cooked chicken
Chicken adds protein and heartiness. I often use shredded rotisserie chicken for convenience, and it blends perfectly into the dish.
Butter
Butter creates the rich base of the sauce and adds depth and flavor.
Onion
Onion provides a savory foundation and subtle sweetness once softened.
Garlic
Garlic enhances the overall flavor and adds warmth to the creamy sauce.
All-purpose flour
Flour thickens the sauce, giving it the classic pot pie–style creaminess.
Chicken broth
Chicken broth adds savory depth and keeps the sauce from being overly heavy.
Milk or cream
Milk or cream gives the sauce its smooth, comforting texture. Cream makes it richer, while milk keeps it lighter.
Frozen mixed vegetables
Vegetables such as peas, carrots, and corn add color, texture, and balance to the dish.
Salt
Salt ensures the dish is properly seasoned and flavorful throughout.
Black pepper
Black pepper adds gentle warmth and contrast to the creamy sauce.
Dried thyme
Thyme brings a subtle herbal note that echoes traditional pot pie flavors.
Cheese
Cheese adds richness and helps create a golden, bubbly top during baking.
Directions
Begin by preheating the oven to 190°C and lightly greasing a baking dish. Cook the pasta until just al dente, then drain and set aside. In a large saucepan, melt the butter and sauté the onion until softened. Add the garlic and cook briefly until fragrant. Sprinkle in the flour and stir to form a roux, cooking for a minute to remove the raw flour taste. Gradually whisk in the chicken broth followed by the milk or cream, stirring until smooth and thickened. Season with salt, black pepper, and thyme. Stir in the cooked chicken and frozen vegetables, then fold in the cooked pasta. Transfer the mixture to the prepared baking dish, sprinkle cheese evenly over the top, and bake until bubbly and lightly golden. Allow to cool slightly before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves six to eight people. Preparation takes approximately 25 minutes, with a baking time of about 25 to 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave, adding a small splash of milk if needed to loosen the sauce.
Variations and Customizations
Turkey Pot Pie Pasta Bake
Use cooked turkey instead of chicken for a great leftover option.
Extra Creamy Version
Add a small amount of cream cheese to the sauce for extra richness.
Vegetable-Heavy Bake
Increase the amount of vegetables for a lighter, more balanced dish.
Herb Swap
Use rosemary or parsley instead of thyme for a different flavor profile.
Crunchy Topping
Add buttered breadcrumbs on top before baking for extra texture.
FAQs
Can I make this ahead of time?
Yes, assemble the bake and refrigerate, then bake before serving.
What pasta shape works best?
Short pasta like penne or rotini works well.
Can I freeze this dish?
Yes, freeze before baking and cook when ready.
Is this kid-friendly?
Yes, the flavors are mild and comforting.
Can I use fresh vegetables?
Yes, but cook them slightly before adding.
How do I keep the pasta from getting mushy?
Cook it just until al dente.
Can I use dairy-free milk?
Yes, plant-based milk works well.
What cheese is best?
Cheddar or a mild blend works nicely.
Can I add potatoes?
Yes, small cooked potato cubes can be added.
How do I know it is done?
The bake should be bubbling and lightly golden on top.
Conclusion
Creamy Chicken Pot Pie Pasta Bake is a comforting, family-friendly dish that brings together classic flavors in an easy, satisfying format. With its creamy sauce, tender chicken, and hearty pasta, it is a reliable recipe that delivers warmth and comfort in every bite.
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