Description
A cozy, creamy comfort dish that combines the flavors of a classic chicken pot pie with hearty penne pasta and a golden puff pastry crust.
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)
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Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the penne pasta until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until softened. Add garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes.
- Gradually whisk in chicken broth and milk, stirring until smooth. Simmer until the sauce thickens and coats the back of a spoon.
- Add cooked chicken, frozen peas, thyme, salt, and pepper. Stir and let bubble for a few minutes.
- Add cooked pasta to the sauce and gently combine.
- Transfer mixture to the prepared baking dish. Top with puff pastry, trimming edges if needed and tucking in slightly.
- Brush puff pastry with beaten egg.
- Bake for 25-30 minutes or until the puff pastry is golden and the filling is bubbly.
- Let cool for 5-10 minutes before serving.
Notes
- Use rotisserie chicken for convenience and flavor.
- Don’t overcook the pasta; it will continue cooking in the oven.
- Thoroughly thicken the sauce before adding pasta to avoid sogginess.
- Defrost puff pastry in the fridge in advance.
- Optional: Stir in shredded cheddar or parmesan cheese for a cheesy twist.
