Warm up your holiday season with this delightful twist on a classic comfort dish. Creamy chicken pot pie meets hearty pasta, topped with flaky puff pastry for a festive, satisfying meal that’s perfect for cozy family gatherings!
Ingredients:
- 8 oz penne pasta
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- ¼ 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)
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook Pasta: Boil penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce Base:
- In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until softened (5-7 minutes).
- Add garlic and cook for 1-2 minutes until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
- Make the Sauce:
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring frequently, until the mixture thickens.
- Stir in chicken, peas, thyme, salt, and pepper. Cook for 2-3 minutes.
- Combine and Transfer: Mix the cooked pasta into the skillet until evenly coated. Transfer the mixture to the prepared baking dish, spreading it evenly.
- Top with Puff Pastry: Roll out the puff pastry to fit the baking dish. Lay it over the pasta mixture and brush with beaten egg for a golden finish.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbling.
- Serve: Let the dish cool for a few minutes before slicing and serving.
Prep Time: 20 minutes
Cooking Time: 40-45 minutes
Total Time: 60-65 minutes
Servings: 6
Calories: ~450 per serving
Tips:
- Use rotisserie or leftover chicken to save time.
- Add mushrooms or green beans for extra texture and flavor.
- Serve with a crisp side salad or roasted vegetables for a balanced meal.
This festive mash-up of chicken pot pie and pasta is a holiday dinner winner, combining creamy, savory goodness with a flaky pastry top. 🎄✨
Chicken Pot Pie Pasta 🥧🍗
Description
This festive mash-up of chicken pot pie and pasta is a holiday dinner winner, combining creamy, savory goodness with a flaky pastry top. 🎄✨
Ingredients
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook Pasta: Boil penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce Base:
- In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until softened (5-7 minutes).
- Add garlic and cook for 1-2 minutes until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
- Make the Sauce:
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring frequently, until the mixture thickens.
- Stir in chicken, peas, thyme, salt, and pepper. Cook for 2-3 minutes.
- Combine and Transfer: Mix the cooked pasta into the skillet until evenly coated. Transfer the mixture to the prepared baking dish, spreading it evenly.
- Top with Puff Pastry: Roll out the puff pastry to fit the baking dish. Lay it over the pasta mixture and brush with beaten egg for a golden finish.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbling.
- Serve: Let the dish cool for a few minutes before slicing and serving.
Prep Time: 20 minutes
Cooking Time: 40-45 minutes
Total Time: 60-65 minutes
Servings: 6
Calories: ~450 per serving
Tips:
- Use rotisserie or leftover chicken to save time.
- Add mushrooms or green beans for extra texture and flavor.
- Serve with a crisp side salad or roasted vegetables for a balanced meal.
Instructions
- 8 oz penne pasta
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- ¼ 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)
Notes
Warm up your holiday season with this delightful twist on a classic comfort dish. Creamy chicken pot pie meets hearty pasta, topped with flaky puff pastry for a festive, satisfying meal that’s perfect for cozy family gatherings!