Baked Chicken Pot Pie Pasta Casserole
Baked Chicken Pot Pie Pasta Casserole brings tender shredded chicken, sweet peas, and classic mirepoix together in a creamy, herb-kissed sauce that clings to pasta shells. A buttery panko crust bakes up golden and crisp, adding a satisfying contrast to the rich, velvety filling. It’s a cozy weeknight dinner or potluck favorite that tastes like pot pie meets pasta comfort.
- Prep30 mins
- Cook3 hrs 10 mins
- Serves8
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Baked Chicken Pot Pie Pasta Casserole, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 8 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 21
- Heart Health
- 73
- Metabolic
- 42
- Digestive
- 22
- Inflammatory
- 56
- Performance
- 47
- General Wellness
- 1
Remove the meat from the chicken and refrigerate it until needed.
- 2
Add 2 quarts of water to a pot and add the chicken bones, skin, and any meat scraps. Add the bay leaf and bring to a simmer over high heat. Reduce to low and simmer for 2 hours. Remove from heat to cool, about 1 hour. Strain the broth and refrigerate until needed. This may yield more broth than the 6 cups required.
- 3
To make the pot pie mixture, add the butter to a pot and melt over medium-high heat. Add the onions, carrots, celery, and salt. Cook, stirring, until the onions start to turn translucent, about 5 minutes.
- 4
Season with the pepper, thyme, garlic powder, and cayenne, and cook for 1 minute more. Add the flour and cook until the flour toasts to a golden brown on the bottom of the pot, 3 to 4 minutes.
- 5
Stir in 6 cups of broth and bring to a simmer over high heat, then reduce to medium. Add the peas and cream and cook, stirring, for 10 minutes. Cut the chicken meat into small bite-size pieces and add it in. Cook 5 minutes more. Turn off the heat and set aside.
- 6
Preheat the oven to 375 degrees F (190 degrees C).
- 7
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, 1 minute less than specified in the package directions. Drain very well; stir the pasta into the pot pie mixture. Transfer everything to a large, deep baking dish (about 4 1/2-quart size) and spread evenly.
- 8
Stir the panko, salt, and melted butter together in a bowl; sprinkle evenly over the casserole.
- 9
Bake in the preheated oven until the casserole is bubbling around the edges and the top is browned, 45 to 60 minutes. Let rest 10 to 15 minutes before serving.
- Calories 734.12 kcal High 37%
- Protein 64.21 g Good Source 128%
- Carbohydrate 72.75 g 26%
- Total Fat 20.96 g High 27%
- Saturated Fat 13.95 g High 70%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 225.26 mg High 75%
- Sodium 1401.82 mg High 61%
- Dietary Fiber 6.01 g Good Source 21%
- Total Sugars 4.67 g --
- Added Sugars 0.07 g Low Source 0%
- Calcium 51.06 mg Low Source 4%
- Iron 1.87 mg Moderate 10%
- Potassium 414.88 mg Low Source 9%
- Vitamin A 157.38 mcg Moderate 17%
- Vitamin C 6.81 mg Low Source 8%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery
- Garlic 🧄
- Onions 🧅
About This Recipe
Baked Chicken Pot Pie Pasta Casserole is made with 18 ingredients and serves 8. It takes about 3 hrs 40 mins and is rated medium. Key ingredients include All Purpose Flour, Black Pepper, Carrot, and Cayenne Pepper. Each serving provides about 734.12 kcal, and is a good source of protein.
Recipe Questions
- What is Baked Chicken Pot Pie Pasta Casserole made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Carrot, Cayenne Pepper, Celery. The full list of 18 is above.
- How long does it take to make Baked Chicken Pot Pie Pasta Casserole?
- About 3 hrs 40 mins in total: 30 mins to prepare and 3 hrs 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 734.12 kcal. The full nutrition breakdown is above.
- Is Baked Chicken Pot Pie Pasta Casserole easy to make?
- This recipe is rated medium, with 18 ingredients and 9 steps.
- Is Baked Chicken Pot Pie Pasta Casserole healthy?
- Baked Chicken Pot Pie Pasta Casserole has an easyChef Pro health score of 48/100. Per serving, it provides 734.12 calories and 64.21 g of protein, or 128% of the Daily Value. It is a good source of dietary fiber. Worth noting per serving: sodium at 1401.82 mg (61% of the Daily Value) and saturated fat at 13.95 g (70% of the Daily Value). It contains Milk, Wheat, Gluten, Celery, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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