Description
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
