Chicken Pot Pie Pasta combines the warm, comforting flavors of chicken pot pie with the ease of a pasta dish. This cozy meal is perfect for any night of the week and will surely please everyone at the table. Let’s dive into how you can make this delightful dish.
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, shredded or chopped
1 cup frozen peas
1/2 tsp dried thyme
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten
Directions:
Prepare the Pasta: Start by cooking the penne pasta according to package instructions until it is al dente. Drain the pasta well and set it aside.
Sauté the Vegetables: In a large skillet, melt the unsalted butter over medium heat. Once melted, add the diced onions, carrots, and celery to the skillet. Cook for about 5 to 7 minutes, stirring occasionally. Add the minced garlic and cook for one more minute.
Build the Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir to coat the vegetables with the flour, and cook for 1 to 2 minutes to remove any raw flour taste.
Make the Creamy Sauce: Slowly whisk in the chicken broth and then the whole milk. Continue to stir and let the mixture simmer until it thickens and becomes smooth.
Add Chicken & Seasonings: To the creamy sauce, stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper to taste. Let this mixture bubble gently for a few minutes.
Combine with Pasta: Carefully fold the cooked penne pasta into the chicken and vegetable mixture. Make sure to stir gently to avoid breaking the noodles.
Transfer to Baking Dish: Spread the entire mixture evenly into a greased 9×13 baking dish.
Add Pastry Topping: Take the thawed puff pastry sheet and lay it over the dish. Tuck in the edges to seal in the filling.
Egg Wash & Bake: Brush the top of the puff pastry with the beaten egg. This will give it a beautiful golden color when baked. Place the dish in a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes until the pastry is golden and bubbling.
Cool & Serve: Once baked, let the pot pie pasta dish cool for 5 to 10 minutes before slicing. Serve warm for the best texture and flavor.
Why You’ll Love This Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is a delightful combination of flavors and textures. The creamy sauce envelops the pasta, coating each bite with rich taste. The tender pieces of chicken, bright peas, and aromatic vegetables create a comforting and hearty meal that is sure to warm your heart and satisfy your hunger. Plus, using puff pastry adds a delicious, flaky layer on top that complements the pasta beautifully.
Nutritional Benefits
This dish is not just comforting but also packed with nutrients. Here are a few benefits of the main ingredients:
| Ingredient | Nutritional Benefits |
|———————-|—————————————-|
| Chicken | A great source of protein and B vitamins. |
| Vegetables (onion, carrots, celery) | High in fiber, vitamins, and minerals. |
| Whole milk | Provides calcium, vitamin D, and protein. |
| Peas | Rich in fiber and protein, plus various vitamins.|
| Puff pastry | Adds a crispy texture, but can be enjoyed in moderation.|
What to Serve With Chicken Pot Pie Pasta
Chicken Pot Pie Pasta pairs wonderfully with a variety of sides. Some good options include:
Green Salad: A fresh green salad with a light vinaigrette can balance the richness of the pasta.
Garlic Bread: Crunchy, buttery garlic bread is a hit and can soak up any extra creamy sauce.
Steamed Vegetables: A side of steamed broccoli or green beans adds extra nutrients and colors to your meal.
How to Store Chicken Pot Pie Pasta
Storing Chicken Pot Pie Pasta is simple. Here’s how to do it:
Refrigeration: Once the dish has cooled, cover it tightly with plastic wrap or store it in an airtight container. It can last in the fridge for about 3 to 4 days.
Freezing: If you want to freeze leftover Chicken Pot Pie Pasta, make sure to let it cool completely. Transfer it to a freezer-safe container or wrap it tightly in aluminum foil and freezer-safe plastic wrap. It can last in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and bake at 375°F until heated through.
Tips and Mistakes to Avoid
Don’t Overcook the Pasta: Since you will bake the dish after combining the pasta and sauce, cook the pasta just until al dente to avoid mushiness.
Adjust the Seasoning: Taste the sauce before adding the pasta. You can add more salt, pepper, or thyme as needed to suit your taste.
Be Gentle with the Puff Pastry: When placing the pastry over, be careful not to tear it. A good seal will keep the filling inside the dish.
Rest Before Serving: Let the dish cool for a few minutes after baking. This helps it set and makes slicing easier.
Variations
This Chicken Pot Pie Pasta recipe is versatile. Here are a few variations you can try:
Vegetarian Version: Substitute the chicken with mushrooms or a variety of roasted vegetables for a hearty vegetarian option.
Different Pasta Types: Feel free to use other pasta shapes like fusilli or elbow macaroni based on your preference.
Slow Cooker Option: You can adapt this dish to a slow cooker by combining the filling and letting it cook, then adding cooked pasta and topping with puff pastry towards the end.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a fantastic time-saver. Just shred it and add it to the sauce as instructed.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the filling a day in advance and assemble it just before baking.
3. Is it okay to double the recipe?
Yes, you can double the ingredients easily if you are serving a larger group. Just make sure to adjust your baking dish size as needed.
Chicken Pot Pie Pasta is a delicious, comforting dish that’s perfect for gathering family and friends around the table. This recipe is straightforward and made with wholesome ingredients that come together to create a mouthwatering meal. Enjoy making and sharing this cozy dish!
A comforting and hearty dish that combines the classic flavors of chicken pot pie with pasta for an easy weeknight meal.
Ingredients
Scale
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, shredded or chopped
1 cup frozen peas
1/2 tsp dried thyme
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Melt the butter in a large skillet over medium heat. Add the diced onions, carrots, and celery; cook for 5 to 7 minutes.
Add the minced garlic and cook for 1 more minute.
Sprinkle the all-purpose flour over the vegetables, stir to coat, and cook for 1 to 2 minutes.
Slowly whisk in the chicken broth and then the whole milk. Let the mixture simmer until it thickens and becomes smooth.
Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Let bubble gently for a few minutes.
Fold the cooked penne pasta into the chicken and vegetable mixture.
Spread the mixture evenly into a greased 9×13 baking dish.
Lay the puff pastry over the dish and tuck in the edges.
Brush the puff pastry with beaten egg. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes until golden and bubbling.
Cool for 5 to 10 minutes before slicing. Serve warm.
Notes
For a vegetarian option, substitute chicken with mushrooms or roasted vegetables. You can also use different pasta shapes or adapt this recipe for a slow cooker.