Description
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
