Chicken Pot Pie Pasta fuses everything cozy about classic chicken pot pie—creamy sauce, tender chicken, peas, and veggies—with the comfort of baked pasta under a golden puff pastry lid. The result is a bubbly, rich casserole where penne soaks up a velvety pot‑pie–style sauce and the top bakes into a flaky, bakery‑style crust. It’s a hearty, all‑in‑one dinner that feels special enough for Sunday but simple enough for a weeknight.
Ingredients You’ll Need
- Penne pasta: Holds up well in the oven and catches the creamy sauce in every ridge.
- Unsalted butter: For sautéing and building a rich roux base.
- Onion, carrots, and celery: Classic mirepoix—crucial for true pot pie flavor.
- Garlic: Adds depth and aroma; fresh cloves work best.
- All-purpose flour: Thickens the sauce so it clings to the pasta instead of staying soupy.
- Chicken broth: Provides savory backbone and richness.
- Milk: Whole milk is ideal for a smooth, creamy sauce; 2% also works.
- Cooked chicken: Rotisserie chicken is a huge time-saver, but any leftover cooked chicken will do.
- Frozen peas: Sweet pops of color; no need to thaw.
- Dried thyme: Brings classic pot pie flavor; you can add a pinch of poultry seasoning if you like.
- Salt and pepper: Essential to season every layer.
- Puff pastry sheet: The flaky, golden “pot pie” crown; store-bought is perfect.
- Egg (for egg wash): Brushed over pastry for a glossy, deeply golden finish.
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