Chicken Pot Pie Pasta takes everything comforting about classic chicken pot pie—creamy gravy, tender chicken, sweet peas, and a flaky golden crust—and pairs it with hearty penne pasta. The result is a bubbling casserole with all the flavors of pot pie plus the satisfying chew of pasta, finished with a puff pastry lid that looks straight out of a bakery window.
This version uses simple, everyday ingredients and smart shortcuts like rotisserie chicken and frozen peas, but it still tastes like a from‑scratch labor of love. The sauce is built just like a traditional pot pie filling, starting with sautéed vegetables, then adding flour, broth, and milk to create a silky gravy that clings to every piece of pasta.
Ingredients
There are three main parts to this recipe: the pasta, the creamy chicken filling, and the puff pastry topping. Amounts below make roughly 6 servings in a 9×13‑inch baking dish, similar to other chicken pot pie pasta casseroles.
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