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Chicken Pot Pie Pasta Bake Recipe

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4.7 from 121 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/chicken-pot-pie-pasta-bake-recipe/