Pot Pie Pasta Comfort Bake (Printable)
Comforting pasta with chicken, vegetables and a creamy sauce, finished with a crunchy Parmesan cracker topping.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, cubed (rotisserie chicken or leftover chicken works well)
→ Vegetables
02 - 1 cup carrots, peeled and diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
→ Pasta
07 - 10 oz short-cut pasta (penne, fusilli, or rotini)
→ Sauce
08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried parsley
15 - Salt and freshly ground black pepper, to taste
→ Topping (Optional)
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup buttery cracker crumbs (such as Ritz)
18 - 2 tbsp melted butter
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander and set aside.
02 - While the pasta cooks, melt 3 tbsp unsalted butter in a large deep skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
03 - Stir in the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
04 - Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 1 to 2 minutes, allowing the flour to cook and form a light roux that coats the vegetables.
05 - Slowly pour in the chicken broth, whole milk, and heavy cream while whisking continuously to prevent lumps. Stir until the mixture is completely smooth, then bring to a gentle simmer.
06 - Season the sauce with dried thyme, dried parsley, salt, and freshly ground black pepper. Fold in the frozen peas and cubed cooked chicken. Simmer for 4 to 5 minutes until the chicken is heated through and the sauce has slightly thickened.
07 - Add the drained pasta to the skillet, folding gently until every piece is evenly coated in the creamy sauce. Taste and adjust salt and pepper as needed.
08 - If using the topping, preheat the broiler. Transfer the pasta mixture to an oven-safe baking dish. Combine the cracker crumbs, grated Parmesan, and melted butter in a small bowl, then sprinkle evenly over the pasta. Broil for 2 to 3 minutes until the topping is golden brown and bubbly.
09 - Serve hot, garnished with additional fresh or dried parsley if desired.
# Expert Advice:
01 -
- It captures everything you crave about pot pie but comes together in half the time with zero pastry stress.
- The creamy sauce clings to every ridge of short pasta, so each bite feels like a warm hug.
02 -
- If you add the flour and then rush the liquid, you will end up with lumps, so pour slowly and whisk with confidence.
- The sauce continues to thicken as it sits, so serve it promptly or loosen leftovers with a splash of milk when reheating.
03 -
- Shred or cube the chicken while it is still slightly warm because cold chicken tends to tear unevenly and dry out.
- Toasting the cracker crumbs in a dry pan for thirty seconds before mixing with butter makes the topping extra crunchy.