Chicken Pot Pie Mac and Cheese

Chicken Pot Pie
Chicken Pot Pie Mac & Cheese

All of your favorite chicken pot pie ingredients baked into decadent macaroni and cheese.

Chicken Pot Pie Mac and Cheese
Yield: approximately 10 servings
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  1. 5 tablespoons unsalted butter
  2. 1 cup frozen vegetable seasoning blend (celery, onion, and bell pepper)
  3. 1 cup thinly sliced carrot
  4. 1⁄4 cup all-purpose flour
  5. 2 cups whole milk
  6. 2 cups chicken broth
  7. 1 1⁄2 teaspoons salt
  8. 1 teaspoon ground black pepper
  9. 1 teaspoon dried thyme
  10. 1 cup shredded sharp white Cheddar cheese
  11. 4 cups shredded cooked chicken
  12. 3⁄4 cup frozen peas
  13. 1 (16-ounce) package elbow macaroni, cooked
  14. 1 (8-ounce) package American cheese slices
  15. 1 cup crushed buttery round crackers
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a Dutch oven, melt butter over medium heat. Add vegetable seasoning blend and carrot; cook, stirring occasionally, until softened, approximately 7 minutes. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, broth, salt, pepper, and thyme. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.
  3. Stir in Cheddar until melted. Stir in chicken, peas, and cooked pasta. Spoon into prepared dish. Top with American cheese. Sprinkle evenly with crushed crackers.
  4. Bake until bubbly and cheese melts, 20 to 25 minutes.
Taste of the South


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