Chicken Pot Pie Pasta Bake Recipe

Name: Chicken Pot Pie Pasta Bake
Prep time: 30 min
Cook time: 190 min
Total time: 290 min
Yield: 8
Ingredients: 1 whole roasted chicken; 1 bay leaf; 1/2 cup unsalted butter; 1 yellow onion, diced; 3 carrots, cubed; 3 ribs celery, cut into 1/2-inch pieces; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1/8 teaspoon cayenne pepper; 1/2 cup all-purpose flour; 6 cups chicken broth; 1 rounded tablespoon chicken bouillon paste; 1 cup green peas; 1/3 cup cream; 1 pound dry pasta shells; 1 cup panko bread crumbs; 1/2 teaspoon kosher salt; 1/4 cup melted butter

Cook Time: 190 minutes

Ingredients

This recipe makes 8 servings. Quantities are adjusted automatically for scaling, but cooking steps remain the same.

1 whole roasted chicken
1 bay leaf
1/2 cup unsalted butter
1 yellow onion, diced
3 carrots, cubed
3 celery ribs, cut into 1/2-inch pieces
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour
6 cups chicken broth
1 rounded tablespoon chicken bouillon paste
1 cup green peas
1/3 cup heavy cream
1 pound dry pasta shells

Crumb Topping

1 cup panko bread crumbs
1/2 teaspoon kosher salt
1/4 cup melted butter

Directions

Remove meat from the roasted chicken and refrigerate until ready to use.
Prepare the broth: In a large pot, add 2 quarts of water and the chicken bones, skin, and scraps. Add the bay leaf and bring to a high simmer. Reduce heat to low and simmer gently for 2 hours. Allow to cool for about 1 hour, then strain and refrigerate. This may yield more than 6 cups of broth.
Make the pot pie filling: In a pot, melt butter over medium-high heat. Add onion, carrots, celery, and salt. Cook, stirring occasionally, until onions become translucent, about 5 minutes.
Season with black pepper, thyme, garlic powder, and cayenne pepper. Cook for an additional minute.
Add the flour and cook, stirring frequently, until the flour turns a golden brown, 3-4 minutes.
Gradually stir in 6 cups of chicken broth. Bring to a simmer over high heat, then reduce to medium. Add peas and heavy cream, stirring for 10 minutes.
Cut the reserved chicken meat into bite-sized pieces and stir into the mixture. Cook for 5 more minutes, then remove from heat.
Preheat oven to 375F (190C).
Cook pasta: In a large pot of lightly salted boiling water, cook pasta shells just 1 minute less than package instructions, stirring occasionally. Drain well.
Combine cooked pasta with the chicken mixture and transfer to a deep 4 1/2-quart baking dish, spreading evenly.
Prepare the topping: Mix panko breadcrumbs, kosher salt, and melted butter in a small bowl. Sprinkle evenly over the casserole.
Bake in the preheated oven for 45-60 minutes, until bubbling and golden brown on top. Let rest 10-15 minutes before serving.

Nutrition Facts (per serving)

Calories: 469
Total Fat: 27g (34%)
Saturated Fat: 14g (72%)
Cholesterol: 86mg (29%)
Sodium: 1413mg (61%)
Total Carbohydrate: 41g (15%)
Dietary Fiber: 4g (15%)
Total Sugars: 5g
Protein: 17g (33%)
Vitamin C: 5mg (6%)
Calcium: 77mg (6%)
Iron: 3mg (16%)
Potassium: 342mg (7%)

* Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind Chicken Pot Pie Pasta Bake

Chicken Pot Pie Pasta Bake is a modern twist on the classic American chicken pot pie. Traditional chicken pot pie has roots in Europe, dating back to medieval times when pies were used as a method to preserve meat and vegetables inside a protective crust. In the United States, the dish evolved into a comfort food staple during the 19th and 20th centuries, favored for its hearty ingredients and warm, savory flavors. The pasta bake adaptation emerged in the late 20th century as home cooks sought quicker, more convenient ways to enjoy the essence of pot pie without making or using a full pie crust.

Regional Characteristics

While chicken pot pie is broadly popular across the U.S., the pasta bake variation shows particular prominence in regions with a strong casserole culture, such as the Midwest and Southern states. In these areas, casseroles are beloved for their simplicity, adaptability, and ability to feed large families. The use of pasta rather than pie crust caters to local preferences for baked pasta dishes, reflecting a fusion of traditional comfort food with Italian-American culinary influences.

Differences from Similar Dishes

Chicken Pot Pie Pasta Bake differs from classic chicken pot pie mainly in texture and convenience. Instead of a pie crust, the creamy filling is combined with pasta, creating a layered casserole that bakes evenly and requires less preparation time. Compared to other pasta bakes, this dish stands out for its signature pot pie seasoningthyme, cayenne, and a touch of garlicpaired with peas, carrots, and a rich, buttery topping of panko breadcrumbs instead of cheese alone. This creates a flavor profile that is simultaneously hearty, aromatic, and nostalgic.

Where It Is Typically Served

This dish is commonly served as a comforting weeknight dinner or at casual family gatherings. It is also popular for potlucks and holiday meals, where its generous size and ability to feed a crowd make it especially practical. Restaurants occasionally offer it as a seasonal special, particularly in American bistros or diners emphasizing classic comfort foods with a contemporary twist.

Interesting Facts

The dish cleverly replaces pie crust with panko breadcrumbs, making it lighter yet maintaining a satisfying crunch.
Homemade chicken broth, often made from leftover bones and scraps, enhances the depth of flavor, echoing traditional pot pie techniques.
Chef John Mitzewich popularized this recipe online, blending professional cooking methods with approachable home-cooking tips.
The casserole format allows for endless ingredient substitutions, including gluten-free pasta, dairy-free cream alternatives, or seasonal vegetables.
Despite being inspired by pie, the pasta bake version typically requires less than an hour of active preparation, making it ideal for busy households.

FAQ about Chicken Pot Pie Pasta Bake Recipe

Yes, you can use pre-cooked chicken, such as rotisserie chicken, for convenience. Just make sure to shred or chop the chicken into bite-sized pieces before adding it to the casserole.

To make homemade chicken broth, add chicken bones, skin, and scraps to a pot with 2 quarts of water and a bay leaf. Simmer for about 2 hours, strain the broth, and store it in the fridge until needed. This will yield more broth than the recipe calls for, so adjust accordingly.

Yes, you can substitute the heavy cream with a dairy-free alternative like pureed boiled potatoes if you're avoiding dairy. This will provide a creamy texture without using milk or cream.

Yes, you can make this recipe gluten-free by using gluten-free pasta and substituting the all-purpose flour with a gluten-free flour blend, such as almond flour or a similar alternative.

Bake the casserole in a preheated oven at 375°F (190°C) for 45 to 60 minutes, until it is bubbling around the edges and the top is browned. Let it rest for 10-15 minutes before serving.

Yes, you can substitute the pasta shells with other types of pasta, such as penne or fusilli, depending on your preference or what you have on hand.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, although the texture may change slightly upon reheating.

This dish is hearty and filling on its own, but you can serve it with a simple green salad or roasted vegetables to add some freshness and balance.

Yes, frozen vegetables like peas or carrots can be used in place of fresh ones. Just make sure to thaw and drain them before adding to the casserole.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

Followed this to the letter. My stock from the rotisserie chicken scraps only made 4 cups of stock, so I just added 2 cups of cold water and a little extra Better Than Bullion chicken base. The nice thing about this was I didn't need to wait for it to cool, I just deglazed the mirepoix/roux with the two cups of cold water, then added the hot stock. This had wonderful flavors and the entire family loved it! I highly recommend the effort, which is honestly not much. Chef John has done it again! #chefskiss

OCEANJULI

09/05/2024 04:46:19 PM

This is questionable. It calls for pre-cooked chicken but wait. First you gently poach it, then you bake it for 60 minutes. There is absolutely no need to use pre-cooked chicken.

Mary-Ellen

09/04/2024 04:20:54 PM

For Talby’s question, regarding heavy cream. As a substitute for heavy cream or milk, I use boiled potatoes that I have puréed in a blender, then add it as the thickener. I do this for any creamed soups I make, as my daughter has dairy allergy’s . Hope this helps.

Louise Coulter

08/22/2024 06:21:31 PM

We had this last night for dinner and 4/4 dentists, I mean family members, loved it.😂 I noticed the cook time listed was off, but because I watched the video beforehand, I knew better. I substituted a few items (all-purpose flour and regular pasta shells) for their gluten-free versions (almond flour + xanthum gum and Banza shell pasta) and it still turned out amazing! Thank you Chef John for another winner, winner, chicken dinner.😘❤️

MerrySauce1595

08/24/2024 11:54:51 PM

The written directions never use the chicken bouillon paste — according to the video, you’re supposed to add it with the chicken broth. I didn’t know that so I added it right before I added the pasta, just to get it in there, and it still turned out pretty tasty.

Laura Chynoweth

10/10/2024 01:44:51 AM

I used boneless skinless thighs, box broth, chopped broccoli and mushrooms. Everything else from the original recipe plus a little cheese on top. It is delicious and I will definitely make it again.

Stacy

09/15/2024 04:16:39 PM

This is a tasty option for feeding a crowd without breaking the bank. If you are using Diamond kosher salt, the sodium content will be about half of what’s shown on the nutritional information. It’s always good to have casserole recipes that don’t rely on canned soup. I’m only giving four stars because I had Chef John’s Ping Gai last night which was so epic that it seems wrong to give anything else five stars.

Tricia

03/14/2025 08:55:50 PM

This was a huge hit with the family. The only thing that I changed was swapping out the peas for frozen green beans (cooked/drained). It was delicious the night I made it as well as the next day for leftovers. Adding this to the regular Rolodex of family night dinners

Karen B

09/25/2025 01:18:59 AM

My whole family loved this. Definitely a keeper.

Gregory Mitchell

11/20/2024 11:12:51 PM

Quick, simple, and everyone enjoyed it.

slc202

10/25/2024 05:54:21 PM

Note: I have not made the recipe therefore my rating is irrelevant. I just have a question. When does the chicken bouillon paste come into the recipe?

Cooking4Theresa

10/25/2024 04:29:13 PM

This was such a delicious plate of comfort food. I followed it to a T and it was perfect. My family loved it!

SassyOven4856

10/02/2024 10:47:51 PM

I forgot the heavy cream. I’m sure it’s gonna be a keeper even with my blunder. The house smells so good. The rotisserie was frozen and it made life easy peasy

Carolyn and Dave

09/08/2024 10:45:44 PM

Another “keeper” from Chef John…. We used fusilli pasta because we had it on hand… no mods from our end, and after enjoying it, would still not make any changes… 5*

Anna Cruz

09/05/2024 01:50:30 PM

So easy, even for a beginner like me.

Victoria Parker

09/04/2024 05:50:43 PM

Made me look like a pro chef!

Cook Time: 55 minutes