Chicken Pot Pie Pasta is the kind of meal that makes staying in feel like the right call. It’s creamy, hearty, and topped with buttery puff pastry that bakes up golden and crisp. Everything cooks in one pan, then goes straight into the oven for an easy dinner that’s comforting without being fussy.
Ingredients
Here’s what you’ll need to make this Chicken Pot Pie Pasta Bake. Classic pot pie flavors meet cozy baked pasta for a creamy, golden dish that feels comforting and effortless.
- Short pasta: Rigatoni, ziti, or shells — something sturdy to hold the creamy sauce.
- Olive oil or butter: Adds richness and helps the vegetables soften.
- Onion, carrots, and celery: The classic pot pie base for flavor and sweetness.
- Garlic: A little extra depth and warmth.
- Flour: Thickens the sauce so it’s rich and creamy.
- Chicken broth and milk: The base for that velvety filling.
- Cooked chicken: Shredded or cubed — rotisserie chicken works perfectly.
- Frozen peas: A little color and sweetness to balance the savory sauce.
- Mozzarella and parmesan: Melty, salty, and essential for the baked pasta layer.
- Thyme or Italian seasoning: Adds herby flavor without overpowering the sauce.
- Puff pastry: The flaky, buttery crust that makes this feel like true pot pie comfort.
- Egg wash: For brushing the pastry so it turns perfectly golden in the oven.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
Serve this Chicken Pot Pie Pasta Bake warm from the oven while the puff pastry is still flaky and crisp. It pairs perfectly with a simple green salad, roasted vegetables, or a slice of warm cornbread for a complete, cozy meal.
📋 Recipe
Chicken Pot Pie Pasta Bake
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Equipment
- Large pot (for pasta)
- Large skillet or saucepan
- 9x13 baking dish
- Rolling pin (optional for puff pastry)
Ingredients
For the Filling:
- 12 oz short pasta rigatoni, shells, or ziti
- 2 tablespoon olive oil or butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2 cups cooked chicken shredded or cubed — rotisserie works perfectly
- 2 tablespoon flour
- 1 cup chicken broth
- 1½ cups whole milk or half-and-half
- 1 cup frozen peas
- 1 cup shredded mozzarella or fontina
- ½ cup grated parmesan
- ½ teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
For the Crust:
- 1 sheet puff pastry thawed
- 1 egg beaten (for brushing)
Instructions
- Cook the pasta: Boil pasta in salted water until just shy of al dente. Drain and set aside.
- Make the filling: Heat butter or olive oil in a large skillet over medium. Add onion, carrots, and celery. Sauté 5–7 minutes, until softened. Add garlic and cook 1 minute more. Sprinkle in flour, stir until coated, then slowly whisk in chicken broth and milk. Simmer 3–5 minutes until thickened and creamy.
- Add the good stuff: Stir in chicken, peas, mozzarella, parmesan, thyme, salt, and pepper. Fold in cooked pasta until coated.
- Assemble: Pour mixture into a greased 9x13” baking dish. Lay puff pastry over the top, trimming or tucking the edges. Cut 2–3 small slits in the center for steam.
- Brush & bake: Brush pastry with beaten egg. Bake at 400°F for 25–30 minutes, until golden and puffed.
- Cool & serve: Let rest 5–10 minutes before scooping — the sauce will thicken slightly as it cools.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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