Description
Comfort meets innovation in this hearty Chicken Pot Pie Pasta, blending classic American casserole flavors with creamy pasta perfection. Savory chicken, tender vegetables, and a rich sauce combine to offer home cooks a delightful twist on traditional pot pie that satisfies deep comfort cravings.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) penne pasta
- 2 cups cooked chicken, diced
- 1 cup frozen peas
Vegetables and Aromatics:
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
Sauce and Seasonings:
- 2 cups chicken broth
- 1 cup milk
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Boil penne pasta in salted water until al dente, then drain and set aside in a large mixing bowl.
- Melt unsalted butter (113 grams or ) in a large skillet over medium heat, then sauté diced onions, sliced carrots, and chopped celery until vegetables soften and become translucent.
- Add minced garlic and sprinkle all-purpose flour over the vegetable mixture, stirring continuously to create a smooth, golden roux that prevents flour from burning.
- Gradually pour in chicken broth and whole milk, whisking constantly to eliminate any lumps and create a creamy, velvety sauce seasoned with dried thyme, salt, and black pepper.
- Incorporate cooked, shredded chicken and frozen green peas into the sauce, allowing the ingredients to blend and heat through completely.
- Pour the chicken and vegetable mixture over the prepared pasta, gently folding to ensure even distribution of sauce and ingredients.
- Transfer the pasta mixture to a 9×13 inch (23×33 centimeter) baking dish, spreading it evenly to create a consistent layer.
- Unfold a sheet of frozen puff pastry, allowing it to thaw slightly, then carefully drape over the pasta, trimming edges to fit the dish.
- Whisk an egg with a tablespoon of water to create an egg wash, then brush the puff pastry surface to ensure a golden, glossy finish.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry rises and turns a rich, golden brown color.
Notes
- Leftover rotisserie chicken works perfectly, saving precious prep time and adding robust flavor.
- Swap puff pastry with refrigerated pie crust for a budget-friendly alternative that still delivers flaky texture.
- Frozen mixed vegetables can replace fresh if you’re short on chopping time or ingredients.
- Customize spice levels by adding red pepper flakes or fresh thyme for a personalized touch.
- Make ahead and refrigerate unbaked, then pop in the oven when ready to serve for a convenient weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg