Discover the ultimate comfort food with this Chicken Pot Pie Pasta recipe! It's a heartwarming blend of classic chicken pot pie and easy-to-make pasta that your family will adore. Brimming with succulent chicken, vibrant veggies, and a luscious creamy sauce, it's the perfect dish for a snug evening at home or to celebrate those special moments together.
Ingredients:
8 oz penne pasta
2 tablespoons unsalted butter
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 cups cooked chicken, diced
1 cup frozen peas
1 teaspoon dried thyme
Salt and black pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Directions:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt unsalted butter over medium heat. Add diced onion, carrots, and celery, cooking until vegetables are softened, about 5-7 minutes.
Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in chicken broth and milk until smooth. Bring the mixture to a simmer, stirring frequently until it thickens.
Stir in diced chicken, frozen peas, dried thyme, salt, and black pepper. Cook for another 2-3 minutes.
Add the cooked penne pasta to the skillet and stir until well coated with the sauce.
Transfer the chicken pot pie pasta mixture to the prepared baking dish, spreading it evenly.
Roll out the puff pastry sheet to fit the size of the baking dish and place it over the chicken pot pie pasta mixture.
Brush the puff pastry with beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and the filling is bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Storage Instructions:
If you have leftovers, allow the Chicken Pot Pie Pasta to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3-4 days.
When reheating, you can warm it in the oven at a low temperature to maintain the crispness of the puff pastry. Alternatively, you can microwave individual portions for a quick and easy meal.
Note that the puff pastry may lose some of its crispness upon reheating, but the flavors will still be delicious.
Keep stirring, keep savoring, and always let your taste buds lead the way!
Bon Appétit and Happy Cooking! La Bella Cuoca
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