Chicken Pot Pie Pasta

Pasta

• 8 ounces penne pasta

Creamy chicken pot pie base

• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 2–3 cloves garlic, minced
• 1/4 cup all‑purpose flour
• 2 cups chicken broth
• 1 1/2 cups milk (whole milk preferred for richness)
• 2–3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 cup frozen peas (no need to thaw)
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• Salt and black pepper, to taste​

Puff pastry topping

• 1 sheet puff pastry, thawed but still cold
• 1 large egg, beaten with 1 tablespoon water (egg wash)​

Optional variation add‑ins mentioned in your notes can be folded into this base: sautéed mushrooms, a handful of shredded cheddar or Parmesan, or a pinch of red pepper flakes for heat.​

Step‑by‑Step Instructions

Step 1: Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Add the penne and cook until just al dente—usually 1–2 minutes less than the package says.
3. Drain and set aside. Tossing the pasta with a tiny knob of butter can help prevent sticking while you prepare the sauce.​

Stop at al dente because the pasta will continue to cook and absorb moisture in the oven; starting slightly underdone prevents it from becoming mushy.​

Step 2: Sauté the vegetables

1. In a large, deep skillet or sauté pan, melt the butter over medium heat.
2. Add the onion, carrots, and celery.
3. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–7 minutes.
4. Stir in the minced garlic and cook for 30–60 seconds more, just until fragrant.​

This classic mirepoix creates that unmistakable pot pie flavor base, so even if you tweak other parts of the recipe, keep this step.​

Step 3: Make the creamy sauce

1. Sprinkle the flour evenly over the sautéed vegetables.
2. Stir well so all the veg is coated and no dry flour remains.
3. Cook this mixture for 1–2 minutes, stirring constantly, to remove the raw flour taste.​
4. Slowly pour in the chicken broth while whisking or stirring to avoid lumps, scraping the bottom of the pan as you go.
5. Add the milk, again pouring gradually and stirring until the mixture is smooth.
6. Bring to a gentle simmer; cook 4–6 minutes until the sauce thickens enough to coat the back of a spoon.​

You’re essentially making a shortcut white sauce directly in the pan. Properly cooking the flour and simmering until thick ensures the sauce clings to the pasta instead of pooling at the bottom of the baking dish.​

Step 4: Add chicken, peas, and seasoning

1. Stir in the cooked chicken and frozen peas.
2. Add the dried thyme, then season generously with salt and black pepper.
3. Let everything simmer together for a couple of minutes so the peas warm through and the flavors meld.​

Rotisserie chicken or leftovers keep this recipe weeknight‑friendly while still delivering that homestyle pot pie character. Thyme is the key herb; if you have fresh, stir it in near the end for a brighter aroma.​

Step 5: Combine with the pasta

1. Add the drained penne to the skillet.
2. Gently fold and stir until all the pasta is evenly coated with the creamy sauce and the chicken and veggies are distributed throughout.​

The mixture should be saucy rather than dry because the pasta will absorb some liquid while baking. If it looks too thick, splash in a bit more milk or broth; if it’s very runny, let it simmer a minute or two longer before moving on.​

Step 6: Transfer to a baking dish and top

1. Lightly grease a 9×13‑inch baking dish.
2. Pour in the chicken‑pasta mixture and spread it into an even layer.​
3. On a lightly floured surface, unfold the thawed puff pastry. Roll it gently, if needed, to roughly match the shape of your dish.
4. Lay the pastry over the casserole, trimming excess at the edges and tucking it slightly against the sides.
5. Cut a few small slits in the pastry to allow steam to escape.​

Keeping the puff pastry cold as you work helps it puff higher and flake better in the oven. If it gets too soft, pop it in the fridge for a few minutes before placing it on the casserole.​

Step 7: Brush with egg wash and bake

1. Heat your oven to 375°F (190°C) if you haven’t already.
2. Whisk the egg with 1 tablespoon of water to make an egg wash.
3. Brush the top of the puff pastry lightly but evenly with the egg wash; this is what gives it a deep golden, glossy finish.​
4. Place the baking dish on a parchment‑lined sheet pan (to catch any drips).
5. Bake for 25–30 minutes, or until the puff pastry is deeply golden and the filling is visibly bubbling around the edges.​

Step 8: Rest and serve

Remove the casserole from the oven and let it rest 5–10 minutes before serving. This brief cooling time helps the sauce set up slightly so it’s easier to scoop neat portions without everything sliding apart.​

Variations

Chicken Pot Pie Pasta is flexible, and your notes already outline great ways to customize it. Here’s how to incorporate some of those twists:

• Add mushrooms: Sauté sliced mushrooms in a bit of butter or oil before or alongside the onions until they release their moisture and brown slightly, then proceed with the rest of the vegetables. This adds extra umami and depth.​
• Go vegetarian: Skip the chicken and use chickpeas, white beans, or sautéed mushrooms as the protein. Swap chicken broth for vegetable broth. The pot‑pie flavor still shines through thanks to the mirepoix, garlic, and thyme.​
• Cheesy upgrade: Stir 1–1 1/2 cups shredded cheddar, Gruyère, or Parmesan into the sauce right after it thickens, before adding the pasta. This turns the filling into a luxuriously cheesy pot‑pie mac.​
• Spice it up: Add a pinch of red pepper flakes when you sauté the garlic or a splash of hot sauce into the sauce once it thickens. Start small; it’s easy to add more heat but impossible to remove it.​
• Crustless option: If you’d rather skip puff pastry, transfer the pasta to a dish, top with buttered breadcrumbs and a little cheese, and bake until the top is crisp and golden. You still get a “crust” without pastry.​

Pro Tips

• Use rotisserie chicken: Shredded rotisserie chicken adds great flavor and drastically cuts prep time, which is why so many modern pot pie and pasta‑bake recipes recommend it.​
• Don’t overcook the pasta: Remember the oven time. Slightly undercooked penne at the boiling stage is key to a perfect texture once baked.​
• Thicken the sauce before adding pasta: The sauce should already be velvety and coat a spoon before the pasta goes in. If it’s thin now, it will feel watery later.​
• Thaw puff pastry in the fridge: Let the pastry thaw in the refrigerator rather than on a hot counter so it stays firm and layers puff properly.​
• Egg wash is essential: Skipping egg wash can leave the pastry pale and dull; a quick brush makes it look bakery‑quality with minimal effort.​

How to Serve

This dish is rich and filling, but a few simple touches can round out the meal:

• Garnish: Sprinkle chopped fresh parsley or thyme over the baked casserole for color and a fresh herbal note.​
• Sides: Serve with a crisp green salad or simply steamed green beans or broccoli to balance the creaminess.
• Bread: If you’re in full comfort‑food mode, warm rolls or crusty bread are great for scooping up extra sauce—especially the bits under the pastry.​

Make‑Ahead, Storage, and Reheating

Storing leftovers

Cool leftovers to room temperature, then transfer to an airtight container. They keep in the refrigerator for up to 3 days.​

Freezing

You can freeze Chicken Pot Pie Pasta either baked or unbaked (without egg wash):

• Unbaked: Assemble the casserole with the puff pastry on top but skip the egg wash. Wrap tightly in plastic wrap and foil and freeze for up to 2 months.
• Baked: Let the cooked casserole cool completely, then wrap well and freeze.​

Reheating

• From the fridge: Cover with foil and reheat at 350°F (175°C) until hot in the center. Remove the foil for the last few minutes to re‑crisp the pastry.
• From frozen: Bake covered at 350°F, adding time as needed until the middle is fully heated; uncover near the end and brush with a bit of fresh egg wash if desired. Individual portions can be microwaved, but the pastry is at its best when crisped in the oven or a toaster oven.​

Chicken Pot Pie Pasta delivers all the cozy flavors of traditional chicken pot pie—savory gravy, tender chicken, sweet veggies, and flaky pastry—while adding the satisfying bite of pasta and the convenience of a baked casserole. With its flexible variations and freezer‑friendly nature, it fits just as well into a busy weeknight as it does into a relaxed weekend dinner.