Pot Pie Pasta Casserole: A Comforting Twist on a Classic Dish

Pot Pie Pasta Casserole is a delightful twist on the classic comfort food that brings warmth and nostalgia to the dinner table. Imagine the rich, creamy filling of a traditional pot pie, combined with the hearty texture of pasta, all baked to perfection in one convenient dish. This recipe not only satisfies your cravings but also offers a unique blend of flavors that will have your family asking for seconds.

Originating from the beloved pot pie, which has roots in various cultures, this casserole version has become a favorite for its simplicity and versatility. People adore Pot Pie Pasta Casserole for its creamy sauce, tender pasta, and the delightful crunch of a golden-brown topping. It’s the perfect meal for busy weeknights or cozy gatherings, allowing you to enjoy a comforting dish without the fuss. Join me as we dive into this delicious recipe that is sure to become a staple in your home!

Ingredients:

• 8 ounces of pasta (I prefer penne or rotini)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans work well)
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup biscuit mix (like Bisquick)
• 1/2 cup milk
• 1 large egg
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
2. Once cooked, drain the pasta and set it aside. I like to drizzle a little olive oil over it to prevent sticking while I prepare the rest of the dish.

Cooking the Chicken and Vegetables

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Next, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Now, it’s time to add the shredded chicken and frozen mixed vegetables to the skillet. Stir everything together and cook for about 5 minutes until the vegetables are heated through.
4. Pour in the cream of chicken soup and chicken broth, stirring until everything is well combined. This will create a creamy base for our casserole.
5. Add the dried thyme, dried rosemary, salt, and pepper to taste. I usually go light on the salt since the soup can be salty, but feel free to adjust according to your preference. Let this mixture simmer for about 5 minutes, allowing the flavors to meld.

Combining the Ingredients

1. In a large mixing bowl, combine the cooked pasta with the chicken and vegetable mixture. Stir gently to ensure the pasta is evenly coated with the creamy sauce.
2. Now, fold in the shredded cheddar cheese, reserving a little for topping later. This will add a delicious cheesy flavor to the casserole.

Preparing the Biscuit Topping

1. In a separate bowl, combine the biscuit mix, milk, and egg. Whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine.
2. The biscuit topping will be thick, so I like to use a spoon to drop dollops of the mixture over the pasta and chicken mixture. It doesn’t have to be perfect; the biscuit topping will spread as it bakes.

Assembling the Casserole

1. Preheat your oven to 375°F (190°C). While the oven is heating, prepare a 9×13-inch baking dish by lightly greasing it with cooking spray or butter.
2. Pour the pasta and chicken mixture into the prepared baking dish, spreading it out evenly.
3. Carefully spoon the biscuit topping over the pasta mixture, making sure to cover as much of the surface as possible. It’s okay if some of the pasta peeks through; it will create a nice texture.
4. Sprinkle the reserved cheddar cheese on top of the biscuit mixture for an extra cheesy crust.

Baking the Casserole

1. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. You can check for doneness by inserting a toothpick into the biscuit topping; it should come out clean.
2. Once baked, remove the casserole from

   Conclusion:

   In wrapping up this delightful journey through the Pot Pie Pasta Casserole recipe, I can confidently say that this dish is a must-try for anyone looking to bring comfort and warmth to their dining table. The combination of tender pasta, savory chicken, and a medley of vegetables enveloped in a creamy sauce is not just a meal; it’s a hug in a dish. Plus, the crispy topping adds that perfect crunch that elevates the entire experience. For serving suggestions, consider pairing this casserole with a fresh green salad or some crusty bread to soak up every last bit of that delicious sauce. If you’re feeling adventurous, you can easily customize the recipe by swapping out the chicken for turkey or even going vegetarian with a mix of your favorite seasonal vegetables. You could also experiment with different cheeses or add a sprinkle of herbs for an extra flavor boost. I wholeheartedly encourage you to try this Pot Pie Pasta Casserole for your next family dinner or potluck. I would love to hear about your experience! Did you make any variations? How did your family enjoy it? Share your thoughts and photos, and let’s celebrate the joy of cooking together. Trust me, once you take that first bite, you’ll understand why this recipe is destined to become a favorite in your home. Happy cooking! Print
   

   Pot Pie Pasta Casserole: A Comforting Twist on a Classic Dish

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   • Author: Dottie
   • Total Time: 45 minutes
   • Yield: 6–8 servings 1x

   Print Recipe

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   Description

   This creamy chicken and pasta casserole features a fluffy biscuit crust, making it a comforting and hearty dish ideal for family dinners. Easy to prepare and full of flavor, it’s perfect for busy weeknights and can be customized with your favorite vegetables.

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   Ingredients

   Scale 1x2x3x

   • 8 ounces of pasta (penne or rotini recommended)
   • 1 tablespoon olive oil
   • 1 medium onion, diced
   • 2 cloves garlic, minced
   • 2 cups cooked chicken, shredded (rotisserie chicken works well)
   • 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
   • 1 can (10.5 ounces) cream of chicken soup
   • 1 cup chicken broth
   • 1 teaspoon dried thyme
   • 1 teaspoon dried rosemary
   • Salt and pepper to taste
   • 1 cup shredded cheddar cheese
   • 1 cup biscuit mix (like Bisquick)
   • 1/2 cup milk
   • 1 large egg
   • 1 tablespoon fresh parsley, chopped (for garnish)

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   Instructions

   1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside, drizzling with olive oil to prevent sticking.
   2. In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
   3. Stir in shredded chicken and frozen mixed vegetables, cooking for about 5 minutes until heated through.
   4. Pour in cream of chicken soup and chicken broth, stirring to combine. Add thyme, rosemary, salt, and pepper. Let simmer for 5 minutes.
   5. In a large mixing bowl, combine the cooked pasta with the chicken and vegetable mixture. Gently stir to coat the pasta with the creamy sauce.
   6. Fold in shredded cheddar cheese, reserving some for topping.
   7. In a separate bowl, mix biscuit mix, milk, and egg until just combined. Avoid overmixing; a few lumps are fine.
   8. Drop dollops of the biscuit mixture over the pasta and chicken mixture.
   9. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
   10. Pour the pasta and chicken mixture into the dish, spreading evenly. Spoon the biscuit topping over the mixture and sprinkle with reserved cheddar cheese.
   11. Bake for 25-30 minutes until the biscuit topping is golden brown and cooked through. Check doneness with a toothpick.
   12. Let cool for a few minutes before serving. Garnish with chopped parsley.

   Notes

   • Feel free to customize the mixed vegetables based on your preference or what you have on hand.
   • For a spicier kick, consider adding some red pepper flakes or a dash of hot sauce to the chicken mixture.
   • This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes