Chicken Pot Pie Pasta Casserole (GF)

Chicken Pot Pie Pasta Casserole is the blending of two of America’s most beloved comfort foods pot pie and pasta, merged into its other passion, the casserole! You get all the creaminess and flavors of pot pie that you love without having to make a crust. This dish is packed with love and will fill your house with the most amazing aromas!

When you think of pot pie, you probably remember the little frozen dinners in foil containers, tossed in the oven and baked. They were fairly boring with soggy vegetables and if you were lucky you might find 10 tiny cubes of processed pressed chicken. It is no wonder that most children don’t like pot pies.

Assembling the casserole and the finished product hot from the oven.

When I was little my mom used to buy the frozen kind for us when she and my father would go out to dinner – making it easy for my older brothers or baby sitter to get dinner on the table.

I grew up and started making pot pies from scratch and boy were they good – so much better than the frozen ones! But sometimes I don’t feel like making the crust so this casserole is the perfect alternative.

Many people are nervous at the thought of making the pie crust dough required by traditional pot pies. This recipe doesn’t have a crust, saving you time and clean up! It has all of the flavors we crave without the hassle.

I like using pasta shapes like penne or fusilli that are designed to hold the sauce, but you can use whatever type of pasta that you and your family likes and you have on hand.

These days finding good gluten-free pasta is getting easier. My personal favorite is an Italian brand called Pastificio La Rosa in red boxes. I’ve included a link to their online store in case you want to try it for yourself. I have found it in specialty stores and high-end grocers. Alternately, Rumi or Barilla brands of gluten-free pasta are found in many of the larger grocery store chains across the country. 

I also like adding grated Parmesan to the topping which is totally optional like all the cheese suggestions!

If you want a soothing, rich, and creamy casserole for dinner tonight, try this Chicken Pot Pie Pasta Casserole. The leftovers are great too. We ate it for a few days and enjoyed it every time! I hope you love it as much as The Artist and I do.

Have a wonderful weekend – I’ll see you back here next week for a new Chocolate Monday recipe!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Chicken Pot Pie Pasta Casserole:

• Casserole: pasta, oil, chicken, onion, celery, carrots, red bell peppers, butter, flour, chicken stock, cream, salt, pepper, rosemary, thyme
• Optional Toppings: panko breadcrumbs, butter, Parmesan, parsley or green onions

PRO Tip:

Did you know that a common white sauce is the same as a fancy French bechamel sauce? So, every time you’ve whipped up a quick white sauce for a recipe you have actually been making one of the Mother sauces of French cuisine!

PRO Tip: 

If you hate chopping vegetables to use in recipes, check the produce section of your grocery store. Many of them now stock pre-chopped vegetables that can save you a lot of time. The other place to check is the salad bar, you can often find much of what you’re looking for there already prepared. 

How to make Chicken Pot Pie Pasta Casserole:

1. Cook the pasta according to package directions to al dente; drain and toss with a little oil, set aside.
2. Sauté the chicken cubes about 5 min then transfer to a 9×13-inch (23x33cm) baking pan; add the vegetables to the same skillet and cook until softened, then spread over the chicken. Top with an even layer of the pasta.
3. Add butter to the same pan, sprinkle in the flour and whisk until smooth then cook for 2 minutes; whisk in the chicken stock until smooth then boil until thickened, whisking constantly.
4. Off the heat, whisk in the cream, rosemary, and thyme and season to taste with salt and pepper; then pour over the ingredients in the 9×13-inch (23×33 cm) baking pan.
5. Bake at 375°F (191°C) about 20 to 25 minutes or until bubbling hot; let stand 5 minutes before serving and garnish with chopped parsley or onions.

PRO Tip:

The recipe tells you to taste and adjust seasonings. This is because the saltiness of the stock you use will vary from brand to brand. You may need more salt or pepper. If becomes too salty, add a little water to dilute it. 

PRO Tip:

Seasoning with a pinch of salt and sprinkling of pepper as you cook helps flavor each component independently and gets you closer to the right amount in the finished dish. Lightly season the chicken as it cooks and the vegetables as you sauté them. Be sure the pasta water is well salted before adding the pasta.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Cutting board
• 9×13-inch (23×33 cm) baking pan
• Stockpot (for the pasta)
• Large skillet or Dutch oven
• Silicone whisk (if needed)
• Medium skillet

Gluten-Free Tips:

These days finding good gluten-free pasta is getting easier. My personal favorite is an Italian brand called Pastificio La Rosa in red boxes. Here is a link to their online store in case you want to try it for yourself. I have found it in in specialty stores and high-end grocers. And Rumi and Barilla brands are found in many of the larger grocery store chains across the country.

Use a cup-for-cup style of gluten-free flour blend to make the white sauce. If the sauce doesn’t thicken enough (not all blends are equal), make a cornstarch slurry (1 tbsp cornstarch and 2 tbsp water, whisked until smooth) and while whisking, add to the sauce. Bring to a boil and cook until thickened. Continue with the rest of the recipe. 

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 6 servings

Chicken Pot Pie Pasta Casserole (GF)

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Chicken Pot Pie Pasta Casserole is the blending of two of America's most beloved comfort foods (pot pie and pasta) into its other passion, the casserole! You get all the creaminess and flavors of pot pie that you love without having to make a crust. This is a soothing, rich, and creamy casserole, perfect for any night of the week.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

Casserole

• About 12 oz (340g) gluten-free shaped pasta such as penne or fusilli (see Note)
• 2 tbsp vegetable oil
• 1-1/2 to 2 lb (680g to 907g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 med onion, finely chopped
• 3 celery stalks, finely chopped
• 2 carrots, chopped
• 2 red bell peppers, stem and seeds discarded, chopped

Sauce

• 8 tbsp (1 stick; 113 g) butter, sliced
• 1/2 cup (60g*) gluten-free flour blend* or all-purpose flour such as Gold Medal
• 3 cups (710ml) gluten-free chicken stock or broth
• 1/2 cup (118ml) heavy cream or half and half
• 1/2 tsp each kosher salt and freshly ground black pepper, to taste
• 2 tsp very finely chopped fresh rosemary leaves
• 2 tsp fresh thyme leaves

Optional Toppings

• 1-1/2 cups (75g) gluten-free panko breadcrumbs, optional
• 3 tbsp butter, optional
• Grated Parmesan cheese
• Chopped fresh parsley or sliced green onions, for garnish, optional

Instructions

1. Preheat the oven to 375°F (191°C). Set a nonstick 9x13-inch (23x33 cm) baking pan or similarly sized casserole baking dish next to the stove.

2. Cook the Pasta: Cook according to package directions, to just al dente. Drain and toss with a little olive oil to keep them from sticking together. Set aside while you make the filling.

3. Make the Filling: While the pasta is cooking, in a large, deep skillet or Dutch oven, heat the 2 tbsp oil over medium-high heat. Add the chicken pieces and sauté, stirring occasionally, until just cooked through and starting to brown, about 5 minutes. Use a slotted spoon to transfer the cooked chicken to the 9x13-inch (23x33 cm) baking pan. Add the vegetables to the same skillet and cook, stirring often until softened, about 5 minutes. Use a slotted spoon to transfer them to the pan with the chicken, spreading them evenly over the top. Top with the pasta, spreading it into an even layer. Set pan aside.

4. Prepare the Sauce: Place the butter in the same skillet and melt. Sprinkle the flour over the top and whisk until it is smooth with no lumps. Cook for 2 minutes, whisking often, but do not brown. Pour in the chicken stock and whisk until the mixture is completely smooth. Bring to a boil, whisking constantly, until it is thick and creamy. If it isn’t thickening to your liking, make a quick cornstarch slurry (1 tbsp cornstarch whisked with 2 tbsp water until smooth) and stir it into the hot sauce. Bring to a boil and cook, stirring constantly, until thickened and smooth. (Not all gluten-free flour blends thicken the way we want, a cornstarch slurry is guaranteed to thicken any boiling liquid.)

5. Remove from the heat, whisk in the cream, salt, pepper, rosemary, and thyme until completely smooth and creamy with no lumps. Taste and adjust the seasonings if needed. Do not boil once the cream has been added.

6. Pour the sauce over the top of the pasta, spreading it to cover all the ingredients.

7. Make the Crunchy Topping: Melt the butter in a medium skillet over medium heat. Add the panko crumbs and mix until thoroughly coated with the butter. Cook, stirring often, until very lightly toasted and fragrant. Sprinkle over the entire top of the casserole. Add some of the Parmesan over the top if desired.

8. Bake the Casserole: Place the casserole in the oven and bake for 20 to 25 minutes, or until the filling is bubbling hot at the edges. Remove from the oven and let stand for 5 minutes before serving.

Recipe found at www.theheritagecook.com

Notes

If the sauce isn't thickening to your liking, you can make a cornstarch slurry and add it to the sauce. Mix together one part of cornstarch to two parts water, whisking until smooth. Slowly add to hot sauce, whisking constantly, before you stir in the cream and seasoning. Bring to a boil and cook, stirring, until thick and smooth. Whisking is the key to no lumps!

I like the gluten-free pastas from La Rosa (red box), Rumi, or Barilla brands. I buy the La Rosa gluten-free pastas directly from their website. Rumi and Barilla are available in many larger grocery store chains across the USA.

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 411Total Fat: 30gSaturated Fat: 16gUnsaturated Fat: 14gCholesterol: 67mgSodium: 383mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 7g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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