Description
Comforting chicken pot pie pasta blends classic American casserole flavors into a hearty one-pot meal. Creamy, herb-infused sauce and tender chicken chunks nestled among perfectly cooked pasta invite warmth and nostalgia to your dinner table.
Ingredients
Scale
Proteins:
- 2 cups shredded chicken
- 1/2 cup diced ham (optional)
Vegetables:
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup diced onions
- 1/2 cup diced celery
Pantry and Dairy:
- 2 cups pasta (penne or rotini)
- 1 cup heavy cream
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Topping:
- 1 cup crushed butter crackers
- 2 tbsp melted butter
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing its surface.
- Cook pasta in salted boiling water until al dente, then drain and set aside, reserving a small amount of pasta water.
- In a large skillet, melt butter over medium heat and sauté onions and celery until they become translucent and fragrant.
- Sprinkle flour over the vegetables and stir continuously to create a smooth roux, cooking for 1-2 minutes to eliminate raw flour taste.
- Gradually pour in chicken broth and heavy cream, whisking constantly to prevent lumps and create a creamy, smooth sauce.
- Add dried thyme, garlic powder, salt, and black pepper to the sauce, stirring to distribute seasonings evenly.
- Fold in shredded chicken, ham (if using), and frozen mixed vegetables, allowing the mixture to simmer and heat through.
- Incorporate cooked pasta into the creamy mixture, stirring gently to ensure even coating and adding a splash of reserved pasta water if needed.
- Transfer the pasta mixture to the prepared baking dish and sprinkle shredded cheddar cheese evenly across the top.
- Combine crushed butter crackers with melted butter, then distribute the cracker topping over the cheese layer.
- Bake in the preheated oven for 20-25 minutes, or until the topping turns golden brown and the filling is bubbling around the edges.
- Remove from oven and let rest for 5-10 minutes before serving to allow the sauce to set and cool slightly.
Notes
- Customize the protein by swapping chicken with turkey, tofu, or plant-based alternatives for versatile dietary needs.
- Reduce sodium by using low-sodium chicken broth and reducing added salt in the recipe.
- Create a gluten-free version by substituting all-purpose flour with cornstarch or gluten-free flour blend and using gluten-free crackers for topping.
- Make ahead and freeze the assembled dish before baking, storing it for up to 3 months for convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 3g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg