Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 100mg