Easy Chicken Pot Pie PastA
Ingredients (Serves 6–8)
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8 oz penne pasta
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2 tablespoons butter
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1 small onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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¼ cup all-purpose flour
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2 cups chicken broth
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1 cup milk
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2 cups cooked chicken (diced or shredded)
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1 cup frozen peas
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1 teaspoon dried thyme
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Salt & pepper to taste
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1 sheet puff pastry, thawed
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1 egg, beaten
Instructions
Preheat oven to 375°F. Grease a 9×13 baking dish.
Cook pasta until al dente. Drain and set aside.
Sauté veggies
In a large skillet, melt butter.
Add onion, carrots, and celery. Cook 5–7 minutes.
Add garlic and cook 1 minute.
In a large skillet, melt butter.
Add onion, carrots, and celery. Cook 5–7 minutes.
Add garlic and cook 1 minute.
Make sauce
Sprinkle flour over veggies. Stir 1–2 minutes.
Slowly whisk in chicken broth and milk.
Simmer until thickened (about 3–5 minutes).
Sprinkle flour over veggies. Stir 1–2 minutes.
Slowly whisk in chicken broth and milk.
Simmer until thickened (about 3–5 minutes).
Add filling
Stir in chicken, peas, thyme, salt, and pepper.
Mix in cooked pasta until coated.
Stir in chicken, peas, thyme, salt, and pepper.
Mix in cooked pasta until coated.
Assemble
Pour mixture into baking dish.
Lay puff pastry over top and trim edges if needed.
Brush with beaten egg.
Pour mixture into baking dish.
Lay puff pastry over top and trim edges if needed.
Brush with beaten egg.
Bake
Bake 25–30 minutes until pastry is golden and filling is bubbly.
Let rest 5–10 minutes before serving.
Bake 25–30 minutes until pastry is golden and filling is bubbly.
Let rest 5–10 minutes before serving.