Chicken Pot Pie Pasta Bake: A Comfort Food Fusion

Craving the comforting flavors of chicken pot pie but looking for a fun twist? This Chicken Pot Pie Pasta Bake is the answer! It combines the creamy, savory goodness of pot pie with the satisfying heartiness of pasta, creating a dish that’s both familiar and exciting. This recipe is perfect for a weeknight dinner, potluck gathering, or anytime you need a hearty and comforting meal. Get ready to ditch the pie crust and embrace this innovative and delicious bake!

## Why You’ll Love This Recipe

* **Comfort Food Reinvented:** It takes classic chicken pot pie flavors and transforms them into a fun and approachable pasta bake.
* **Easy to Make:** While it looks impressive, this recipe is surprisingly simple to prepare, even for beginner cooks.
* **Customizable:** You can easily adapt the vegetables and pasta to your preferences.
* **Make-Ahead Friendly:** Prepare it in advance and bake it just before serving, making it perfect for busy weeknights.
* **Crowd-Pleaser:** This dish is always a hit with both kids and adults.

## Ingredients You’ll Need

* **Pasta:** 1 pound of pasta (penne, rotini, shells, or your favorite)
* **Chicken:** 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
* **Vegetables:**
* 1 tablespoon olive oil
* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 cup frozen peas
* 1 cup frozen corn
* 1/2 cup sliced mushrooms (optional)
* **Sauce:**
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 cups chicken broth
* 1 cup milk or half-and-half
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* Salt and pepper to taste
* **Topping:**
* 1 cup shredded cheddar cheese (or your favorite cheese)
* 1/4 cup bread crumbs (optional)

## Step-by-Step Instructions

### 1. Cook the Pasta

* Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.

### 2. Sauté the Vegetables

* Preheat oven to 375°F (190°C).
* In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. If using mushrooms, add them in with the other vegetables. Stir frequently to prevent burning.

### 3. Make the Cream Sauce

* Add the butter to the skillet and let it melt. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. This helps thicken the sauce.
* Gradually whisk in the chicken broth, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly.
* Stir in the milk or half-and-half, thyme, and rosemary. Season with salt and pepper to taste. Continue to simmer for 5-7 minutes, or until the sauce has thickened slightly.

### 4. Combine Ingredients

* Remove the skillet from the heat. Add the cooked chicken, frozen peas, and frozen corn to the sauce. Stir to combine.
* Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce.

### 5. Assemble and Bake

* Pour the pasta mixture into a greased 9×13 inch baking dish.
* Sprinkle the shredded cheddar cheese evenly over the top of the pasta bake. If desired, sprinkle breadcrumbs over the cheese for added texture.
* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the bake is heated through. The top should be lightly golden brown.

### 6. Let it Rest and Serve

* Remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the bake to cool down enough to handle.
* Serve hot and enjoy!

## Tips and Variations

* **Use Different Vegetables:** Feel free to substitute your favorite vegetables for the ones listed in the recipe. Some other great options include green beans, broccoli florets, or sweet potatoes.
* **Add More Protein:** If you want to add even more protein to the dish, consider adding cooked and crumbled bacon or sausage.
* **Spice it Up:** For a little kick, add a pinch of red pepper flakes to the sauce.
* **Use a Different Cheese:** Try using a different cheese for the topping, such as Gruyere, mozzarella, or provolone.
* **Make it Gluten-Free:** Use gluten-free pasta and a gluten-free flour blend for the roux to make this dish gluten-free.
* **Add Puff Pastry Topping:** For a more traditional pot pie experience, top the pasta bake with a sheet of puff pastry before baking. Cut vents in the pastry to allow steam to escape.
* **Cream of Chicken Soup shortcut:** Replace the roux and chicken broth/milk mixture with two cans of condensed cream of chicken soup. This simplifies the sauce preparation but will result in a different flavor profile.
* **Herb Variations:** Experiment with different herbs. Fresh parsley, chopped chives, or a dash of sage can add depth of flavor.
* **De-Alcoholize with white wine:** Sauté vegetables with 1/4 cup of dry white wine, then wait until alcohol evaporates before adding the chicken broth and milk mixture.
* **Spice it with Garlic:** Saute 2-3 cloves of minced garlic with the onion, carrots, and celery for an enhanced savory flavor.
* **Use different Pasta Shapes:** The recipe calls for medium-sized pasta shapes but you can also use large shells for stuffing or orzo. Adjust baking time as needed.

## Make-Ahead Instructions

This Chicken Pot Pie Pasta Bake is a great make-ahead dish. You can assemble it up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, simply remove it from the refrigerator and bake as directed, adding a few extra minutes to the baking time if necessary. Be sure to cover the top loosely with foil to prevent excessive browning during baking if it is cold going into the oven.

## Serving Suggestions

This pasta bake is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping in the creamy sauce. A simple green salad with a vinaigrette dressing would be a great complement.

## Storage Instructions

Leftover Chicken Pot Pie Pasta Bake can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams per serving
* Carbohydrates: 40-50 grams per serving
* Fat: 20-30 grams per serving

*Note: This is an estimate, and the actual nutritional information may vary.*.

## Frequently Asked Questions (FAQ)

**Q: Can I use a different type of pasta?**
A: Yes! Feel free to use your favorite type of pasta. Penne, rotini, shells, and elbow macaroni all work well in this recipe.

**Q: Can I use pre-cooked chicken?**
A: Absolutely! Using pre-cooked chicken, such as rotisserie chicken, is a great time-saver.

**Q: Can I freeze this pasta bake?**
A: Yes, you can freeze this pasta bake. Assemble the bake but don’t bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes to the baking time if necessary.

**Q: Can I add different vegetables?**
A: Of course! Feel free to customize the vegetables to your liking. Green beans, broccoli, and spinach are all great additions.

**Q: My sauce is too thick/thin. What do I do?**
A: If the sauce is too thick, add a little more milk or chicken broth until it reaches the desired consistency. If the sauce is too thin, simmer it for a few more minutes until it thickens.

**Q: Can I make this vegetarian?**
A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken and add more vegetables, such as mushrooms, zucchini, or bell peppers. You can also use vegetable broth instead of chicken broth.

**Q: What kind of cheese works best?**
A: Cheddar cheese is a classic choice, but you can also use other cheeses like Gruyere, mozzarella, or provolone.

**Q: Do I have to use bread crumbs?**
A: No, the bread crumbs are optional. They add a nice crunch to the topping, but you can omit them if you prefer.

**Q: How do I prevent the pasta from drying out during baking?**
A: Make sure the pasta is well coated in the sauce before baking. You can also cover the baking dish with foil for the first half of the baking time to prevent the top from drying out. Remove the foil for the last few minutes of baking to allow the cheese to melt and brown.

**Q: Can I use canned vegetables?**
A: While fresh or frozen vegetables are preferred, you can use canned vegetables in a pinch. Just make sure to drain them well before adding them to the recipe.

## Conclusion

This Chicken Pot Pie Pasta Bake is a delicious and comforting dish that’s perfect for any occasion. With its creamy sauce, tender chicken, and flavorful vegetables, it’s sure to become a family favorite. So, gather your ingredients, follow the simple instructions, and get ready to enjoy a taste of home-style goodness!
Enjoy cooking and let us know how it turns out!