Step 1: Cook the Pasta
Boil your penne until just al dente. Drain and set aside—it’ll finish cooking in the oven with all the creamy goodness.
Step 2: Sauté the Veggies
In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery and cook until tender, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the veggie mix and stir to coat. Let it cook for a minute or two to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, stirring until smooth. Simmer until the sauce thickens—it should coat the back of a spoon.
Step 4: Add Chicken and Veggies
Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Let it bubble for a few minutes so everything is well combined.
Step 5: Combine with Pasta
Add the cooked penne to the skillet and gently fold it into the sauce until evenly coated.
Step 6: Transfer and Top
Pour the mixture into a greased 9×13-inch baking dish. Roll out the puff pastry and lay it over the top. Trim the edges if needed and tuck them in slightly.
Step 7: Bake Until Golden
Brush the pastry with beaten egg and bake in a preheated 375°F oven for 25-30 minutes, or until the puff pastry is golden and the filling is bubbly.
Step 8: Cool and Serve
Let it rest for 5-10 minutes before digging in—this helps the sauce settle and makes serving easier.
Pro Tips for Making the Recipe
Use Rotisserie Chicken: It’s a huge time-saver and adds great flavor.
Don’t Overcook the Pasta: It will finish cooking in the oven, so keep it slightly underdone when boiling.
Thicken the Sauce Properly: Take your time simmering the sauce to ensure it thickens before adding the pasta.
Defrost the Puff Pastry: Let it thaw in the fridge ahead of time so it’s easy to handle and doesn’t tear.
Egg Wash is Key: It gives that golden, glossy crust that makes this dish feel extra special.
How to Serve
This dish is rich and filling all on its own, but here are a few ideas to round it out:
Garnishes:
Sprinkle with chopped fresh parsley or thyme just before serving for a pop of freshness.
Side Dish:
Serve with a simple green salad or steamed green beans for balance.
Bread on the Side:
If you’re feeling extra indulgent, a slice of crusty bread or a warm roll is perfect for scooping up every bit of sauce.
Make Ahead and Storage
Storing Leftovers
Transfer leftovers to an airtight container and store in the fridge for up to 3 days.
Freezing
You can freeze the baked dish (let it cool completely first) or freeze it unbaked without the egg wash. Wrap tightly and freeze for up to 2 months.
Reheating
To reheat, bake covered at 350°F until hot all the way through. You can also microwave individual portions, but the puff pastry is best when re-crisped in the oven or toaster oven.
FAQs
Can I use a different type of pasta?
Absolutely. Short pastas like rotini, fusilli, or shells all work well. Just make sure they’re cooked al dente so they don’t get mushy when baked.
Can I make this recipe ahead of time?
Yes! Assemble everything except the puff pastry topping, cover, and refrigerate up to a day in advance. When you’re ready to bake, top with the pastry, brush with egg, and bake as directed.
What if I don’t have puff pastry?
No problem. You can use pie dough or even biscuit dough on top. Or skip the crust entirely and sprinkle the top with breadcrumbs and a little melted butter for a crunchy topping.
Can I add cheese to the filling?
Yes! A handful of shredded cheddar or parmesan stirred into the sauce adds a lovely cheesy richness. Just be sure it’s fully melted before baking.
Final Thoughts
This Chicken Pot Pie Pasta is comfort food at its finest—familiar, satisfying, and just a little bit fancy thanks to that golden puff pastry crown. It’s the kind of meal that warms you from the inside out and leaves everyone at the table asking for seconds. So grab that baking dish and give it a go—you’re going to love every creamy, flaky, cozy bite.
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