I love how this recipe transforms a traditional chicken pot pie into a hearty pasta bake. The sauce is creamy and loaded with tender chicken and vegetables, and the pasta soaks up all that flavor beautifully. The puff pastry crust gives it that unmistakable pot pie vibe while adding a buttery crunch on top. It’s the kind of dish I make when I want to feed a crowd, use up leftover chicken, or just indulge in something warm and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz penne pasta 3 tablespoons 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 teaspoon dried thyme Salt and pepper, to taste 1 sheet puff pastry, thawed 1 egg, beaten (for egg wash)
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 just until al dente, then drain and set it aside.
In a large skillet, I melt the butter over medium heat and sauté the onion, carrots, and celery for about 5–7 minutes until soft. I stir in the garlic and cook for another minute.
I sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly.
Slowly, I whisk in the chicken broth and milk, creating a smooth sauce. I let it simmer until it thickens and coats the back of a spoon.
I stir in the cooked chicken, frozen peas, thyme, and season with salt and pepper to taste. I let it bubble for a few minutes so the flavors meld.
I add the cooked pasta to the creamy sauce and gently fold everything together until well coated.
I transfer the mixture into the prepared baking dish, spreading it evenly. I top it with the thawed puff pastry, trimming or tucking in the edges as needed.
I brush the puff pastry with beaten egg to help it turn golden and glossy in the oven.
I bake it for 25–30 minutes until the crust is golden and the filling is bubbling. Then I let it cool for about 5–10 minutes before serving.
I sometimes stir in shredded cheddar or parmesan for a cheesy version.
For extra veggies, I add mushrooms or green beans to the mix.
To give it a little kick, I sprinkle in a pinch of red pepper flakes.
I’ve also swapped puff pastry for a layer of buttery biscuit dough when I want a more rustic finish.
A rotisserie chicken makes this even easier and adds great flavor.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven, loosely covered with foil to keep the pastry from over-browning. I don’t recommend freezing it once baked, as the puff pastry can become soggy upon thawing.
FAQs
Can I make this ahead of time?
Yes, I assemble the entire dish up to the point of adding the puff pastry. I refrigerate it, then add the pastry and bake just before serving.
Can I use another type of pasta?
Definitely. I’ve used rotini, fusilli, and even elbow macaroni. I just make sure it’s cooked al dente so it doesn’t get too soft while baking.
Is puff pastry necessary?
Puff pastry adds that classic pot pie feel, but I’ve also used pie crust, crescent dough, or biscuit dough on top with great results.
Can I make this with leftover turkey?
Absolutely. I’ve made it with cooked turkey after the holidays and it turns out just as delicious.
How do I keep the puff pastry from getting soggy?
I make sure the sauce is thick before adding the pasta and avoid overcooking the pasta. That way, everything holds together nicely without getting too wet underneath the pastry.
Conclusion
This Chicken Pot Pie Pasta is a cozy, creamy, and creative take on two comfort food favorites. I love how the combination of tender pasta and pot pie filling comes together under a golden puff pastry crust. It’s hearty, satisfying, and perfect for when I want to serve something warm and family-friendly. This dish has earned a regular spot in my cold-weather dinner rotation.
All the creamy, cozy flavors of chicken pot pie baked with penne pasta and topped with flaky puff pastry—comfort food made easy.
Ingredients
12 oz penne pasta
3 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
¼ 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)
½ teaspoon dried thyme
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook penne 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 sauté for 1 minute.
Stir in flour and cook for 1–2 minutes to remove raw taste.
Gradually whisk in chicken broth and milk, stirring until smooth. Simmer until thickened.
Add cooked chicken, frozen peas, thyme, salt, and pepper. Stir well and let it bubble gently.
Fold in cooked pasta and combine thoroughly.
Transfer mixture to the baking dish. Top with the puff pastry, trimming and tucking edges as needed.
Brush pastry with beaten egg.
Bake for 25–30 minutes or until the pastry is golden and filling is bubbling.
Let cool for 5–10 minutes before serving.
Notes
Use rotisserie chicken for quick prep and added flavor.
Don’t overcook pasta; it continues cooking while baking.
Sauce should be thick before adding pasta to avoid sogginess.
Defrost puff pastry in the fridge, not on the counter.
Optional: Mix in shredded cheddar or parmesan for a cheesy upgrade.
