Directions to follow
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.
- Sprinkle the all-purpose flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring frequently until the mixture thickens.
- Stir in the diced chicken, frozen peas, dried thyme, salt, and black pepper. Cook for another 2-3 minutes.
- Add the cooked penne pasta to the skillet, stirring gently until all ingredients are well combined.
- Transfer the mixture to the prepared baking dish, spreading it evenly across the bottom.
- Roll out the puff pastry sheet to fit the size of the baking dish. Place it over the chicken pot pie pasta mixture.
- Brush the pastry with the beaten egg to achieve a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
- Let it cool for a few minutes before serving.
Best ways to enjoy it
To serve Chicken Pot Pie Pasta, consider garnishing it with fresh chopped parsley or thyme for a burst of color and flavor. You can pair it with a fresh green salad dressed with a light vinaigrette or some crusty bread to soak up that rich filling. This dish is perfect for feeding a crowd or simply indulging in the comfort of home cooking.
Keeping leftovers fresh
Once you’ve enjoyed your Chicken Pot Pie Pasta, it’s important to know how to store it. Allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated and enjoyed for up to 3-4 days. If you want to keep it longer, consider freezing it before baking. Just wrap it tightly in plastic wrap, then foil, and it can last in the freezer for up to three months. For best results, thaw overnight in the fridge before baking.
Tricks for success
- Chop veggies of similar sizes to ensure uniform cooking.
- Don’t skip the step of cooking the flour; this prevents a raw flour taste in your sauce.
- Taste your filling before baking—it’s easier to adjust seasonings at this stage.
Creative twists
Want to switch things up? Here are a few variations you can try:
- Swap out the chicken for turkey if you have leftovers from a holiday meal.
- Use other pasta shapes, like fusilli or rotini, for a fun twist.
- Experiment with different vegetables—spinach, corn, or mushrooms work beautifully.
- For a lighter version, substitute the cream and butter with Greek yogurt or a dairy-free alternative.
FAQs
How long does it take to prepare Chicken Pot Pie Pasta?
From start to finish, you can expect to dedicate about an hour to this recipe, including prep and baking time.
Can I use frozen chicken for this recipe?
Absolutely! If using frozen chicken, be sure to fully cook and dice it before adding it to the skillet.
Is it safe to freeze Chicken Pot Pie Pasta?
Yes! You can freeze the unbaked Chicken Pot Pie Pasta for up to three months. Be sure to wrap it well to prevent freezer burn.
This Chicken Pot Pie Pasta is the perfect solution for a busy weeknight or a special family gathering. With its creamy filling and flaky crust, it’s sure to become a beloved staple in your recipe collection!
