Chicken pot pie pasta

This chicken pot pie pasta brings all the cozy flavors of a classic chicken pot pie into an easy pasta dish that feels like a warm hug on a plate. Creamy, comforting, and topped with golden puff pastry, it’s perfect for weeknight dinners or casual weekend meals with family or friends.

I remember making this on a chilly evening when we needed something filling and comforting. The flaky crust and creamy filling won everyone over, and it quickly became a requested meal at our house.

Ingredients

• Penne pasta: holds sauce well thanks to its tube shape and cooks quickly
• Unsalted butter: essential for sautéing vegetables and building a rich base
• Onion diced: adds sweetness and depth; choose firm onions with dry skins
• Carrots diced: bring a gentle earthiness and vibrant color
• Celery diced: provides subtle bitterness and crunch for balance
• Garlic minced: warms up the flavors with its aromatic pungency
• All-purpose flour: thickens the sauce to the perfect consistency
• Chicken broth: use a good-quality low sodium broth for better flavor control
• Whole milk: keeps the sauce creamy and smooth, you can swap with heavy cream for extra richness
• Cooked chicken shredded or chopped: a great use of leftovers or rotisserie chicken for ease
• Frozen peas: add a pop of sweetness and bright green color
• Dried thyme: brings an herbal note that complements the chicken and vegetables
• Salt and pepper: season to taste to bring out all the flavors
• Puff pastry sheet thawed: the key to that flaky, buttery topping; ensure it’s fully defrosted before baking
• Egg beaten: used to brush the pastry for a shiny golden finish

Step-by-Step Instructions

Sauté the Vegetables:

Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook gently for about 5 to 7 minutes until the vegetables are softened but not browned. This step builds the flavor base for your sauce. Add the minced garlic and cook for another minute until fragrant.

Create the Roux and Sauce:

Sprinkle the flour evenly over the vegetables and stir well. Cook for 1 to 2 minutes to remove the raw flour taste but do not let it brown. Gradually whisk in the chicken broth and whole milk, stirring constantly to avoid lumps. Simmer the sauce over medium heat until it thickens enough to coat the back of a spoon, about 3 to 5 minutes.

Add Chicken and Vegetables:

Stir in the shredded cooked chicken, frozen peas, and dried thyme into the sauce. Season generously with salt and pepper. Let the mixture bubble gently for a few minutes so everything heats through and the flavors meld.

Combine Pasta and Sauce:

Fold the cooked penne pasta carefully into the creamy chicken mixture making sure it is evenly distributed without breaking the pasta.

Assemble the Dish:

Pour the pasta mixture into a greased 9 by 13 inch baking dish. Lay the thawed puff pastry sheet over the top, trimming the edges as necessary and tucking them slightly inside the dish for a neat finish. Brush the entire surface of the pastry with the beaten egg for that gorgeous shiny golden crust.

Bake Until Golden:

Place the baking dish in a preheated oven at 375 degrees Fahrenheit (190 Celsius). Bake for 25 to 30 minutes or until the puff pastry is puffed, golden, and the filling beneath is bubbling hot.

Rest Before Serving:

Let the pot pie pasta rest for 5 to 10 minutes to set up and avoid burning your mouth when you dig in.

Pin it

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and bake in a 350 degree oven until warmed through to keep the puff pastry from getting soggy. This also works well frozen, but thaw before reheating.

Ingredient Substitutions

You can swap penne with rigatoni or ziti if that’s what you have around. Heavy cream can replace whole milk for an even richer filling but watch the sauce thickness to avoid it being too runny. Use cooked turkey or leftover ham instead of chicken to mix things up. Fresh herbs like rosemary or sage can stand in for thyme if you prefer.

Serving Suggestions

Serve this dish with a crisp green salad or steamed green beans for a fresh contrast to the rich pot pie pasta. A side of roasted root vegetables works wonderfully if you want to add even more heartiness.

Cultural Background

Chicken pot pie is a classic comfort food in American kitchens, traditionally baked in a pie crust with a creamy filling. This recipe takes the core concept and transforms it into a convenient pasta casserole, blending textures and flavors in a family-friendly way.

Pin it

Frequently Asked Questions

→ Can I use rotisserie chicken in this dish?

Yes, pre-cooked rotisserie chicken works well and saves time while maintaining rich flavor.

→ What is the best pasta type for this dish?

Penne pasta holds the sauce nicely, but other medium shapes like rigatoni or fusilli can also work well.

→ How do I ensure the puff pastry is perfectly golden?

Brush the pastry with beaten egg before baking and cook until it turns a deep golden color for crispiness.

→ Can I substitute milk with cream?

Using heavy cream instead of milk will add richness and a silkier texture to the sauce.

→ Are there vegetable alternatives to carrots and celery?

Yes, mushrooms, potatoes, or green beans can be added or substituted depending on preference.