Chicken Pot Pie Pasta Bake Recipe

Introduction

This Chicken Pot Pie Pasta combines the comforting flavors of a classic chicken pot pie with the ease of a pasta dish. Creamy, hearty, and topped with flaky puff pastry, it’s a delightful meal for any night of the week.

Ingredients

• 12 oz penne pasta
• 3 tbsp 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 tsp dried thyme
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Step 2: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. Step 3: In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened. Add minced garlic and cook for another minute.
4. Step 4: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes to eliminate the raw flour taste.
5. Step 5: Gradually whisk in the chicken broth and milk, stirring constantly until the sauce is smooth. Allow it to simmer until the sauce thickens and coats the back of a spoon.
6. Step 6: Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Let the mixture bubble gently for a few minutes to combine flavors.
7. Step 7: Add the cooked pasta to the sauce and gently fold until combined evenly.
8. Step 8: Pour the mixture into the prepared baking dish. Lay the thawed puff pastry sheet over the top, trimming edges if needed, and tuck them slightly inside the dish.
9. Step 9: Brush the puff pastry with the beaten egg to achieve a golden, shiny finish.
10. Step 10: Bake for 25 to 30 minutes, or until the puff pastry is golden brown and the filling is bubbly.
11. Step 11: Let the dish cool for 5 to 10 minutes before serving to allow the filling to set.

Tips & Variations

• For extra flavor, add fresh herbs like rosemary or parsley alongside thyme.
• Use leftover cooked chicken or rotisserie chicken for convenience and taste.
• Swap peas for green beans or mushrooms based on your preference or what you have on hand.
• To make this dish dairy-free, substitute the milk with a plant-based alternative and use a dairy-free butter.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the oven at 350°F (175°C) until heated through to keep the puff pastry crisp. Microwaving may result in a softer crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the pot pie pasta ahead of time and keep it covered in the refrigerator for up to 24 hours before baking.

What can I use if I don’t have puff pastry?

You can substitute puff pastry with pie crust or even biscuit dough, though the texture and appearance will be slightly different.

Chicken Pot Pie Pasta Bake Recipe

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This Chicken Pot Pie Pasta recipe is a comforting and hearty dish that combines tender penne pasta with a creamy chicken and vegetable filling, all topped with a flaky puff pastry crust. It’s a delightful twist on traditional chicken pot pie, perfect for cozy dinners and family meals.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 oz penne pasta

Vegetables and Aromatics

• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas (no need to thaw)

Sauce and Seasoning

• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1/2 tsp dried thyme
• Salt and pepper, to taste

Protein

• 3 cups cooked chicken (e.g., rotisserie), shredded or chopped

Pastry and Finishing

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare it for the casserole.
2. Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain and set aside to be combined later with the sauce.
3. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion, carrots, and celery and cook for 5-7 minutes until they soften. Add the minced garlic and cook for an additional minute.
4. Add Flour: Sprinkle the all-purpose flour over the softened vegetables and stir well to coat. Cook this mixture for 1-2 minutes to form a roux which will thicken the sauce.
5. Make Sauce: Gradually whisk in the chicken broth and whole milk, stirring continuously to avoid lumps. Let the sauce simmer until it thickens enough to coat the back of a spoon.
6. Add Chicken and Seasonings: Stir in the cooked chicken, frozen peas, dried thyme, and season with salt and pepper to taste. Allow the mixture to bubble gently for a few minutes to combine flavors and heat through.
7. Combine Pasta and Sauce: Add the cooked penne pasta to the sauce mixture and gently fold together until evenly coated.
8. Assemble the Dish: Transfer the pasta and chicken filling to the prepared baking dish. Lay the thawed puff pastry sheet over the top, trimming any excess edges and tucking them slightly inside the dish.
9. Apply Egg Wash: Brush the top of the puff pastry with the beaten egg to ensure a golden and shiny crust after baking.
10. Bake: Place the baking dish in the oven and bake for 25-30 minutes or until the puff pastry is golden brown and the filling is bubbling hot.
11. Cool and Serve: Remove the dish from the oven and let it cool for 5-10 minutes before serving to allow the filling to set.

Notes

• You can use leftover cooked chicken or a rotisserie chicken for convenience.
• For a lighter option, substitute whole milk with 2% milk or half-and-half.
• Frozen peas do not need to be thawed before adding to the sauce mixture.
• If puff pastry is not available, a biscuit or pie crust could be used as alternatives.
• Ensure the puff pastry is well sealed around the edges to prevent leakage of filling during baking.
• For an extra crispy top, brush with an additional layer of egg wash midway through baking.

Keywords: Chicken pot pie pasta, creamy chicken pasta, puff pastry chicken pasta, comfort food, easy chicken dinner