Chicken Pot Pie Mac and Cheese Recipe

Phyllis Lifestyle 13 Comments

Cold weather makes me crave comfort food. And after the recent cold snap in Birmingham, I’m ready to whip up something hot, golden, and bubbly. The Extra-Cheesy Mac and Cheese Recipe I posted a few weeks ago was such a hit, I thought I’d share another from Taste of the South‘s Southern Classic Mac & Cheese special issue. This one combines two of my favorites into one dish that’ll surely hit the spot.

Chicken Pot Pie Mac and Cheese
Yield: approximately 10 servings

5 tablespoons unsalted butter
1 cup frozen vegetable seasoning blend (celery, onion, and bell pepper)
1 cup thinly sliced carrot
1⁄4 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
1 1⁄2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 cup shredded sharp white Cheddar cheese
4 cups shredded cooked chicken
3⁄4 cup frozen peas
1 (16-ounce) package elbow macaroni, cooked
1 (8-ounce) package American cheese slices
1 cup crushed buttery round crackers

Preheat oven to 350°. Spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.
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.
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.
Bake until bubbly and cheese melts, 20 to 25 minutes.

What are you baking or cooking to keep warm this week?


Get the issue!


Comments 13

  1. I made this dish the day I read the blog and oh, my goodness it was so good. My Mother-in-law was with us and she is such a picky eater and she just couldn’t get enough of it. This has really become a keeper recipe. Thanks.

  2. Frozen seasoning blend is a mixture of chopped sweet onion, celery, green and red bell pepper, and a little chopped parsley. The most common brands found in the freezer section of the grocery store are Pictsweet and Bird’s Eye.

  3. Sounds like a yummy recipe…thanks Phyllis. The winter up here in Toronto has been really cold and snowy so comfort food has been on the menu almost every day. Two of my favourite dishes are chicken pot pie and my husband’s boeuf bourgignon…and of course I start the day off with some creamy oatmeal.

  4. I buy frozen chopped onions, chopped bell peppers and this blend of all three and keep in the freezer. I use the blend in my omelets and the onions in any recipe that calls for chopped onions. Saves time. Janet Wald

  5. I made a beef roast Monday evening with vegetables in my slow cooker which I served that evening. The next evening I made beef stew with part of the roast and added additional vegetables. The next day I took the remaining roast and chopped it up and warmed in some barbecue sauce for barbecue sandwiches. This is one of our favorite winter recipes. Janet Wald

Leave a Reply

Your email address will not be published. Required fields are marked *