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The smell of buttery pastry and cozy chicken bubbling in the oven always takes me back to lazy Sundays at home. My mom’s pot pie felt like a big hug. One night, I wanted all that coziness but didn’t want to mess with making crust. That’s how I came up with this super simple Chicken Pot Pie Pasta—think creamy chicken goodness with tender noodles and a flakey pastry on top that’s totally dreamy.
This idea came about on a cold night when I was playing around with leftover roast chicken and what was in my cupboard. Subbing noodles for the crust made it way faster, and just as comfy—suddenly a weekend favorite fit perfectly on a weeknight.
Irresistible Ingredients
- Egg (beaten): gives the pastry that shiny top and beautiful golden brown color
- Puff pastry: what creates that flakey finish—keep it cool so it puffs up perfectly
- Dried thyme: brings all the savory flavors together—just a bit goes a long way
- Frozen peas: toss ‘em in straight from the freezer for bright color and a touch of sweetness
- Cooked chicken: hearty and fast if it’s already cooked, rotisserie works awesome
- Whole milk: makes the sauce rich but not heavy—swap in a bit of cream if you want it extra silky
- Chicken broth: gives things a savory backbone—look for low-salt so you’re in control
- All-purpose flour: thickens that sauce just right—let it cook so there’s no rawness
- Garlic: brings a little punch—fresh is best, but jarred will do in a pinch
- Onion, carrots, and celery: this mix lays down tons of good flavor—firm, colorful veggies work the best
- Unsalted butter: makes everything rich and is perfect for getting your veggies started
- Penne pasta: those little tubes grab the cheesy sauce—use real semolina noodles for a better bite
Pick fresh, crisp veggies—skip any that look limp or tired. Go for good butter and a decent flour for a sauce that hits just right. Fresh, juicy chicken really takes it to a new level.
Simple Method
- Baking to Finish — So Satisfying:
- Pop everything into the oven at 375°F until the top is puffed and brown, with filling bubbling underneath. The flaky crunch on top paired with the creamy stuff below is just so good.
- Top It Off — Time To Bake:
- Mix that saucy pasta and scoop it all into a buttered dish. Lay chilled puff pastry over the top, tuck those edges, and swipe a little egg wash so it comes out all shiny.
- Mingle the Filling — Pack in the Flavor:
- Stir in cooked chicken, frozen peas, thyme, salt, and pepper. Let everything simmer for a minute to meld, and you’ll smell the comfort coming together.
- Blend in Sauces — Make It Creamy:
- Slowly pour in milk and chicken broth while whisking so it’s nice and smooth. Let it cook until it’s thick enough to coat a spoon and feels super cozy.
- Get That Roux Going — No Lumps:
- Sprinkle flour over those soft veggies, give it a stir, and let it cook to get rid of any flour taste. This makes your sauce super smooth and thick.
- Veggies in Butter — Where Flavor Starts:
- Melt butter and toss in onion, carrots, and celery. Let ‘em cook until soft and they smell awesome.
- Pasta First — Nail That Texture:
- Cook penne until it’s firm but nice to bite—not mushy. This way, when you bake it, it keeps its texture in the creamy sauce.
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One time I got impatient and yanked it from the oven too quickly. The top looked perfect but the inside pastry was chewy and raw. Now I just let it chill out after baking and it comes out perfectly every time.
Prep Ahead Tips
Make the whole filling a day before, stash it in the fridge, and pull it out when you want dinner. Toss on the pastry right before baking. Weeknight dinners seriously get easier.
Twist It Up
Switch peas for chopped green beans or bring in mushrooms for a rustic spin. Go wild with a fistful of cheddar or Parm on top before baking for extra cheesy layers.
Seasonal Swaps
When it’s chilly, go for hearty veggies like parsnips or turnips instead of carrots and peas. Come springtime, grab a handful of fresh herbs like tarragon or parsley for a flavor boost.
Pro Tips
- Give that roux enough time: Letting the flour cook with the veggies chases out raw flour flavor and keeps things nice and smooth.
- Keep pastry cool: Puff pastry bakes up best when it’s been chilled—don’t bring it out until it’s go-time.
- Let it rest awhile: Once it’s out, wait 5–10 minutes before digging in. This lets the filling set and makes it way easier to serve.
I keep making this one because it just feels so homey. Simple stuff, easy moves, and a crispy topping to finish things off. It’s proof you don’t need fancy tricks for food that feels good.
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Common Questions
- → Is it okay to swap the pasta with something else?
Definitely, short types like rigatoni or penne do best at holding the creamy mix inside.
- → How do I get the puff pastry nice and golden?
Before baking, brush the pastry with a beaten egg. It gives a shiny, golden finish.
- → Can I throw in leftover chicken?
For sure, chopped or shredded chicken you already have works great here.
- → Can I toss in other veggies too?
Yes, adding stuff like mushrooms or potatoes can make it even tastier and more interesting.
- → What can I use instead of milk in the sauce?
If you want it richer, heavy cream is a great swap for milk.