Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A Hearty Twist on a Classic Comfort Dish

Ingredients

  • 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.

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.

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.

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.

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.

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.

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.

Notes

🧊 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.

  • Author: niold.com