🥧 Chicken Pot Pie Pasta Bake with Puff Pastry

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Ingredients

  • 12 oz penne pasta

  • 3 tbsp unsalted butter

  • 1 medium onion, diced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 2 cups chicken broth

  • 1 cup whole milk

  • 3 cups cooked chicken (shredded or chopped, rotisserie recommended)

  • 1 cup frozen peas (no need to thaw)

  • 1/2 tsp dried thyme

  • Salt & pepper, to taste

  • 1 sheet puff pastry, thawed

  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. Cook pasta until just al dente; drain and set aside.

  3. Sauté vegetables – In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Stir in garlic and cook 1 minute more.

  4. Make the sauce – Sprinkle flour over vegetables and cook 1–2 minutes, stirring. Gradually whisk in chicken broth and milk until smooth. Simmer until thickened.

  5. Add fillings – Stir in cooked chicken, peas, thyme, salt, and pepper. Let bubble for a few minutes.

  6. Combine pasta & sauce – Add pasta to skillet and toss gently to coat.

  7. Assemble – Transfer mixture to prepared baking dish. Lay puff pastry over the top, trimming or tucking edges as needed. Brush with beaten egg.

  8. Bake – 25–30 minutes, until puff pastry is golden and filling is bubbly.

  9. Cool slightly – Let rest 5–10 minutes before serving.

Notes & Tips

  • Use rotisserie chicken for quick prep and extra flavor.

  • Don’t overcook pasta—baking will finish it.

  • Make sure sauce is thick before adding pasta to prevent sogginess.

  • Optional: Stir in shredded cheddar or Parmesan before baking for a cheesy twist.

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