Chicken Pot Pie Pasta Bake

All the cozy flavors of chicken pot pie, baked into a creamy, cheesy pasta and topped with a flaky puff pastry crust. It’s the ultimate cold-weather comfort — like Sunday dinner meets weeknight pasta bake.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 4446kcal

Author Meghan Birnbaum

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)

Get Recipe Ingredients

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.

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