A cozy, creamy pasta bake topped with golden puff pastry, combining all the best flavors of classic chicken pot pie.
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Calories: 520kcal
Equipment
- Large skillet
- Sauce whisk
- large pot
- 9x13-inch baking dish
- Pastry brush
Ingredients
- 12 oz penne pasta
- 3 tbsp unsalted butter
- 1 onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 0.5 tsp dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Cook penne until al dente, drain, and set aside.
- Sauté onions, carrots, and celery in butter for 5–7 minutes. Add garlic and cook 1 minute.
- Sprinkle flour over vegetables and cook 1–2 minutes. Slowly whisk in broth and milk. Simmer until thick.
- Stir in chicken, peas, thyme, salt, and pepper. Simmer a few minutes.
- Fold in cooked pasta.
- Transfer to a greased 9×13-inch dish and top with puff pastry, trimming edges.
- Brush pastry with beaten egg. Bake at 375°F for 25–30 minutes until golden and bubbly.
- Rest 5–10 minutes before serving.
Notes
Let the dish rest before serving so the sauce thickens and slices cleanly.
Nutrition
Calories: 520kcal | Carbohydrates: 52g | Protein: 32g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 115mg | Sodium: 680mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3800IU | Vitamin C: 10mg | Calcium: 160mg | Iron: 3.2mg