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.

Ingredients

Scale

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)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Cook Pasta: Boil the penne pasta according to package instructions until al dente. Drain and set aside while preparing the sauce.
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.
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.
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.
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.
Combine Pasta and Sauce: Add the cooked penne pasta to the sauce and gently mix to coat all the pasta evenly.
Transfer to Baking Dish: Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
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.
Apply Egg Wash: Brush the top of the puff pastry with the beaten egg to ensure a golden, shiny crust after baking.
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.
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