Chicken pot pie mac and cheese

4 steps

Updated at: Tue, 10 Mar 2026 12:58:00 GMT

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Ingredients

10 servings

5 tablespoonsunsalted butter

1 cupfrozen vegetable seasoning blend

celery, onion, and bell pepper

1 cupcarrot

thinly sliced

¼ cupall-purpose flour

2 cupswhole milk

2 cupschicken broth

1 ½ teaspoonssalt

1 teaspoonground black pepper

1 teaspoondried thyme

1 cupshredded sharp white Cheddar cheese

4 cupschicken

shredded cooked

¾ cupfrozen peas

1 x 16 ounceelbow macaroni

package, cooked

1 x 8 ounceAmerican cheese slices

package

1 cupbuttery round crackers

crushed

Instructions

Step 1

Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.

Step 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.

Step 3

Stir in Cheddar until melted. Stir in chicken, peas, and cooked pasta. Spoon into prepared dish. Top with mozzarella and/or cheese curds. Sprinkle evenly with breadcrumbs if you want (optional).

Step 4

Bake until bubbly and cheese melts, 20 to 25 minutes.