Chicken Pot Pie Pasta Bake Recipe

Introduction

This Chicken Pot Pie Pasta is a comforting twist on a classic favorite, combining tender chicken, vegetables, and creamy sauce with a crispy puff pastry topping. It’s an easy, satisfying meal perfect for cozy family dinners.

Ingredients

• 12 oz penne pasta
• 3 tbsp unsalted butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken (e.g., rotisserie), shredded or chopped
• 1 cup frozen peas (no need to thaw)
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Step 2: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. Step 3: In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery, cooking for 5–7 minutes until softened. Stir in minced garlic and cook for 1 minute more.
4. Step 4: Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to eliminate the raw flour taste.
5. Step 5: Slowly whisk in chicken broth and milk, stirring continuously until smooth. Simmer until the sauce thickens enough to coat the back of a spoon.
6. Step 6: Add shredded chicken, frozen peas, dried thyme, salt, and pepper. Stir to combine and let the mixture bubble gently for a few minutes.
7. Step 7: Fold the cooked pasta into the sauce, mixing gently to combine.
8. Step 8: Transfer the pasta mixture to the prepared baking dish. Lay the puff pastry over the top, trimming any excess edges and tucking them in slightly.
9. Step 9: Brush the puff pastry with beaten egg to help it bake to a golden brown.
10. Step 10: Bake for 25–30 minutes, or until the puff pastry is golden and the filling is bubbly.
11. Step 11: Allow the dish to cool for 5–10 minutes before serving. This helps the filling set for easier slicing and serving.

Tips & Variations

• For added flavor, sprinkle grated Parmesan cheese over the filling before placing the puff pastry on top.
• Swap peas for green beans or corn if preferred, or add mushrooms for extra earthiness.
• Use leftover cooked chicken or turkey for a convenient protein boost.
• If you don’t have puff pastry, a biscuit topping or pie crust can work as an alternative.

Storage

Store leftover pot pie pasta covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve the puff pastry’s crispness. Avoid microwaving if you want to keep the topping flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the dish up to the point of adding the puff pastry, then cover and refrigerate for up to 24 hours before baking.

What can I use instead of puff pastry?

You can substitute puff pastry with a biscuit topping, pie crust, or even crescent roll dough for a different texture and flavor.

Chicken Pot Pie Pasta Bake Recipe

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★★★★★

4.8 from 389 reviews

• Author: Charlotte
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Chicken Pot Pie Pasta recipe combines all the comforting flavors of a classic chicken pot pie with the ease and heartiness of penne pasta. A creamy sauce loaded with tender chicken, vegetables, and peas is baked under a golden puff pastry crust, making it a perfect cozy dinner for any night.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz penne pasta

Vegetables & Aromatics

• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas (no need to thaw)

Liquids and Dairy

• 3 tbsp unsalted butter
• 2 cups chicken broth
• 1 cup whole milk
• 1/4 cup all-purpose flour

Protein

• 3 cups cooked chicken (e.g., rotisserie), shredded or chopped

Seasonings

• 1/2 tsp dried thyme
• Salt and pepper, to taste

Topping

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Cook Pasta: Boil the penne pasta according to package instructions until al dente. Drain and set aside while preparing the sauce.
3. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion, carrots, and celery and sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional 1 minute to release aroma.
4. Make Roux: Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Add Liquids: Gradually whisk in the chicken broth and milk, stirring continuously until the mixture is smooth. Let it simmer gently until the sauce thickens enough to coat the back of a spoon.
6. Add Chicken and Seasonings: Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Let the mixture bubble gently for a few minutes to combine flavors and heat through.
7. Combine Pasta and Sauce: Add the cooked penne pasta to the sauce and gently mix to coat all the pasta evenly.
8. Transfer to Baking Dish: Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
9. Top with Puff Pastry: Lay the thawed puff pastry sheet over the pasta mixture. Trim any excess edges and tuck the pastry slightly inside the dish edges for a neat finish.
10. Apply Egg Wash: Brush the top of the puff pastry with the beaten egg to ensure a golden, shiny crust after baking.
11. Bake: Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and the filling is bubbly around the edges.
12. Cool Before Serving: Remove from the oven and let the dish cool for 5-10 minutes to allow the filling to set slightly before serving.

Notes

• Use rotisserie or leftover cooked chicken for convenience and flavor.
• Do not thaw frozen peas before adding; they will cook through during baking.
• Make sure to brush the pastry with egg wash for a beautiful golden crust.
• You can substitute whole milk with half-and-half for a richer filling or use a plant-based milk for a lighter version.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie pasta, comfort food, chicken pasta bake, creamy chicken pasta, puff pastry recipe