🍗🥧 Chicken Pot Pie Pasta 🥧🍗

A Hearty Twist on a Classic Comfort Dish

Few things in life offer as much comfort as chicken pot pie. From the flaky, buttery crust to the creamy, savory filling, it’s the type of meal that soothes the soul. But what if you could enjoy those same nostalgic flavors—with less fuss and even more indulgence? Enter: Chicken Pot Pie Pasta.

This satisfying dish combines everything you love about the classic pot pie—tender chicken, rich gravy, sweet vegetables—with the hearty bite of pasta and a golden puff pastry topping. It’s creamy, cozy, and easy to pull together for a family-friendly dinner that tastes like it simmered all day.

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🛒 Ingredients You’ll Need

Here’s what makes this recipe so delicious, straightforward, and pantry-friendly:

• 8 oz penne pasta
  Perfect for soaking up the creamy sauce. You can also use fusilli, shells, or rotini.
• 2 tablespoons unsalted butter
  Adds richness to the vegetable base and helps form the roux.
• 1 small onion, diced
  The aromatic foundation of the flavor profile.
• 2 carrots, diced
  Adds sweetness, texture, and color.
• 2 stalks celery, diced
  For balance and a slight crunch.
• 2 cloves garlic, minced
  Enhances everything with its earthy aroma.
• 1/4 cup all-purpose flour
  Key for thickening the sauce to classic pot pie consistency.
• 2 cups chicken broth
  Use low-sodium if possible to control seasoning.
• 1 cup milk
  Whole milk is ideal, but any milk or unsweetened cream alternative works.
• 2 cups cooked chicken, diced
  Rotisserie chicken, leftover roasted chicken, or poached chicken all work beautifully.
• 1 cup frozen peas
  A traditional pot pie ingredient that brings sweetness and vibrant green color.
• 1 teaspoon dried thyme
  Offers a warm, savory herbal note that ties everything together.
• Salt and black pepper, to taste
  Always taste before serving—especially after adding broth or rotisserie chicken, which may already be seasoned.
• 1 sheet puff pastry, thawed
  Brings that classic pot pie flair without the time-consuming homemade crust.
• 1 egg, beaten
  For brushing the pastry, giving it a gorgeous, golden shine.

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🍳 Step-by-Step Instructions

Step 1: Prep and Cook the Pasta

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook the penne pasta in a pot of salted boiling water until al dente, according to the package directions. Drain and set aside.

Pro Tip: Slightly undercooking the pasta by a minute helps it hold its texture after baking.

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Step 2: Cook the Vegetables

In a large skillet over medium heat, melt the unsalted butter. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until softened and aromatic.

Stir in the minced garlic and cook for another 1–2 minutes.

Tried Tip: Cooking the garlic for just a minute prevents bitterness while still infusing flavor.

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Step 3: Make the Sauce

Sprinkle the flour over the cooked vegetables, stirring constantly to form a roux. Let it cook for 1–2 minutes to eliminate the raw flour taste.

Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer, stirring often until the mixture thickens to a velvety sauce—this usually takes 5–6 minutes.

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Step 4: Add the Chicken and Peas

Stir in the cooked chicken, frozen peas, and dried thyme. Season with salt and pepper to taste. Let it all heat through for 2–3 minutes.

Now add your cooked pasta and stir until everything is evenly coated in the creamy sauce.

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Step 5: Assemble the Dish

Transfer the chicken pot pie pasta to your greased 9×13-inch baking dish, spreading it out evenly.

Roll out the thawed puff pastry sheet to fit the top of the dish. Lay it over the mixture and press the edges slightly to fit. Brush the pastry with the beaten egg for that picture-perfect golden finish.

Optional: Cut small slits in the pastry to allow steam to escape, or decorate with forked edges for a rustic look.

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Step 6: Bake and Serve

Bake in the preheated oven for 25–30 minutes, or until the puff pastry is golden brown and puffed and the filling is bubbling at the edges.

Let it cool for 5–10 minutes before serving.

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🧊 Storage & Reheating

This dish is a meal-prep dream. You can prepare it ahead of time, refrigerate, and bake just before serving.

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in an oven-safe dish before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
• Reheat: Individual portions can be microwaved or reheated in a 350°F oven until warmed through.

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🥗 Serving Suggestions

While Chicken Pot Pie Pasta is hearty enough to stand alone, pair it with:

• Simple green salad with vinaigrette for a refreshing contrast
• Steamed green beans or broccoli for added fiber
• Garlic bread or dinner rolls to stretch the meal for guests

And for dessert? A light fruit salad or homemade applesauce keeps things comforting without being heavy.

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🧠 Tips & Variations

• Make it vegetarian: Swap chicken for mushrooms, chickpeas, or white beans. Use veggie broth in place of chicken broth.
• Add more veggies: Green beans, corn, or spinach can be stirred in with the peas.
• Use leftover turkey: This is a great post-holiday recipe for transforming leftovers into something exciting and different.
• Spice it up: Add a pinch of cayenne or smoked paprika for a modern twist.

Kitchen hack: Keep puff pastry sheets in your freezer. They’re a fast way to upgrade casseroles, soups, and stews with flaky golden goodness.

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❤️ Why This Recipe Works

This Chicken Pot Pie Pasta recipe delivers on all fronts: it’s flavorful, creamy, filling, and nostalgic. It combines the classic pot pie taste we all love with the easy handling and heartiness of pasta—and the puff pastry topping gives it that touch of homemade elegance that feels fancy without the fuss.

It’s perfect for:

• Weeknight dinners
• Meal prepping
• Feeding a crowd
• Leftover makeovers

And with everything baking in one dish, clean-up is a breeze.

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📌 Quick Recap

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 60–65 minutes
Servings: 6
Calories: ~450 per serving

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