Baked Chicken Pot Pie Pasta Casserole

Name: Baked Chicken Pot Pie Pasta Casserole
Prep time: 30 min
Cook time: 3 h 10 min
Total time: 3 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup All-Purpose Flour; 0.5 tsp Black Pepper; 3 whole Carrot; 0.13 tsp Cayenne Pepper; 3 stalk Celery; 1 tbsp Chicken Bouillon; 6 cups Chicken Broth; 0.33 cup Cultured Cream; 1 whole Dried Bay Leaves; 0.25 tsp Dried Thyme; 1 lb Dry Pasta; 0.25 tsp Garlic Powder; 1 cup Green Peas; 1 cup Panko; 0.5 tsp Salt; 0.5 cup Unsalted Butter; 1 whole Whole Chicken; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Comfort-Food

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

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.