I love this Chicken Pot Pie Pasta because it brings together the cozy flavors of a classic chicken pot pie with the comfort of pasta in one satisfying dish. I make it when I want something hearty, creamy, and familiar, but still a little fun and different for dinner.
Why You’ll Love This Recipe
I enjoy how this recipe combines creamy sauce, tender chicken, and vegetables with perfectly cooked pasta. I like that it feels comforting and homemade, yet it’s simple enough for a weeknight meal. I also appreciate that the puff pastry topping adds a buttery, flaky finish that makes the dish feel extra special without much extra effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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, shredded or chopped
1 cup frozen peas
1/2 tsp dried thyme
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten
Directions
I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish. I cook the penne pasta until al dente, then drain it and set it aside.
In a large skillet, I melt the butter over medium heat. I add the onion, carrots, and celery, cooking them for about 5 to 7 minutes until they soften. I stir in the garlic and let it cook for another minute.
I sprinkle the flour over the vegetables, stirring well, and let it cook for 1 to 2 minutes. I slowly whisk in the chicken broth and milk, stirring constantly until the sauce is smooth and thick enough to coat the back of a spoon.
I add the cooked chicken, frozen peas, thyme, salt, and pepper, letting everything simmer together for a few minutes. I then stir in the cooked pasta until it’s evenly coated with the sauce.
I transfer the mixture to the prepared baking dish and top it with the puff pastry, trimming and tucking the edges slightly. I brush the pastry with the beaten egg and bake for 25 to 30 minutes, until the pastry is golden and the filling is bubbling. I let it cool for about 5 to 10 minutes before serving.
Servings And Timing
I usually get about 6 servings from this recipe.
Prep time is around 20 minutes, cooking time is about 45 minutes, and total time comes to roughly 1 hour and 5 minutes.
Variations
I sometimes swap the penne for rotini or rigatoni if that’s what I have on hand. When I want more vegetables, I add mushrooms or corn. If I don’t have puff pastry, I use refrigerated pie crust or even leave the topping off for a simpler, creamy pasta bake.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until heated through. I like to cover it loosely with foil so the pastry doesn’t overbrown.
FAQs
Can I make this ahead of time?
I like to prepare the filling ahead of time and refrigerate it, then add the puff pastry and bake just before serving.
Can I use rotisserie chicken?
I often use rotisserie chicken because it saves time and adds great flavor.
Can I freeze this dish?
I find it best enjoyed fresh, but I can freeze the filling without the puff pastry for up to 2 months.
What can I use instead of peas?
I substitute peas with corn, green beans, or simply leave them out if I prefer.
Can I make it lighter?
I sometimes use low-fat milk and reduce the butter slightly, though the sauce will be a bit less rich.
Conclusion
I love making Chicken Pot Pie Pasta when I want a comforting, family-style meal that feels nostalgic and filling. It’s creamy, hearty, and topped with a golden crust that makes it perfect for sharing at the table.
Chicken Pot Pie Pasta is a comforting mashup of classic chicken pot pie and creamy pasta, featuring tender chicken, veggies, and penne in a rich sauce, all topped with golden puff pastry for a cozy and satisfying dinner.
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, shredded or chopped
1 cup frozen peas
1/2 tsp dried thyme
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook pasta until al dente, drain, and set aside.
In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 minute.
Sprinkle flour over vegetables and stir. Cook for 1–2 minutes.
Gradually whisk in chicken broth and milk. Stir until thickened.
Add chicken, peas, thyme, salt, and pepper. Simmer for a few minutes.
Stir in the cooked pasta until evenly coated.
Transfer mixture to prepared baking dish. Top with puff pastry, trimming edges. Brush with beaten egg.
Bake for 25–30 minutes until golden and bubbly. Let cool for 5–10 minutes before serving.
Notes
Substitute pasta types like rotini or rigatoni if desired.
Add mushrooms or corn for more veggies.
Use pie crust instead of puff pastry or skip for a simple creamy bake.
Rotisserie chicken works great for convenience.
Cover with foil when reheating to prevent overbrowning.
