Chicken Pot Pie Pasta combines the classic flavors of a homely chicken pot pie with the heartiness of a pasta dish, creating a comforting meal perfect for any day of the week. This innovative recipe utilizes the convenience of cooked chicken and penne pasta, topped with a flaky puff pastry crust that adds a delightful crunch and visual appeal.
It’s a great way to enjoy the essence of a pot pie without the fuss of making pie dough from scratch. Follow these simple steps to prepare this delicious and satisfying meal that’s sure to be a hit with both adults and children alike.
This Chicken Pot Pie Pasta is a delightful twist on traditional comfort food, offering the beloved flavors of a chicken pot pie with the satisfying substance of pasta. Enjoy the ease of preparation and the pleasure of a hearty meal that’s sure to comfort and satisfy.
Chicken Pot Pie Pasta Recipe
Ingredients:
- 8 oz penne pasta
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Directions:
- Preheat Oven: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Cook Pasta: Cook the penne pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.
- Prepare the Vegetable Base: In a large skillet, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Make the Sauce: Sprinkle the all-purpose flour over the cooked vegetables, stirring to combine. Cook for 1-2 minutes to cook off the raw flour taste. Gradually whisk in the chicken broth and milk, ensuring the mixture becomes smooth. Bring to a simmer and continue stirring until the sauce thickens.
- Combine Ingredients: Stir in the diced chicken, frozen peas, dried thyme, salt, and black pepper. Cook for another 2-3 minutes to warm through. Add the cooked penne pasta to the skillet, tossing everything together until the pasta is well coated with the sauce.
- Assemble the Dish: Transfer the pasta mixture to the prepared baking dish. Spread it out evenly.
- Prepare the Puff Pastry: Roll out the puff pastry sheet slightly to fit the size of your baking dish. Place it over the top of the pasta mixture. Brush the top of the puff pastry with the beaten egg to help achieve a golden, glossy finish.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbly.
- Serve: Allow the dish to cool for a few minutes before serving. This helps the sauce set slightly and makes serving easier.
Tips:
- Using Leftovers: Utilize rotisserie chicken or any leftover cooked chicken to save time.
- Adding Vegetables: Feel free to include additional vegetables like mushrooms or green beans for added flavor and texture.
- Serving Suggestions: Pair this dish with a simple side salad or steamed vegetables to round out the meal.
