By Chicken Pot Pie Pasta is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chicken Pot Pie Pasta captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Pot Pie Pasta becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
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)
PREPARATION STEPS
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the penne pasta according to the 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. Cook 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. 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.
Prep Time: 20 minutes | Cooking Time: 40-45 minutes | Total Time: 60-65 minutes | Servings: 6 | Kcal: 450 per serving
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
