Chicken Pot Pie Pasta

Why You’ll Love This Recipe

I love this recipe because it delivers all the cozy nostalgia of a homemade pot pie but with a fun twist thanks to the pasta base. It’s perfect for feeding a hungry group or making ahead for a week of satisfying dinners. The puff pastry crust adds a buttery, flaky finish, while the filling is rich and packed with tender chicken, veggies, and just the right touch of creaminess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 (like rotisserie), shredded or chopped

• 1 cup frozen peas (no need to thaw)

• 1/2 tsp dried thyme

• Salt and pepper, to taste

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

Directions

1. I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.

2. I cook the penne pasta until it’s just al dente, drain it, and set it aside.

3. In a large skillet, I melt the butter over medium heat and sauté the onion, carrots, and celery for 5-7 minutes until softened.

4. I add the garlic and cook for one more minute.

5. I sprinkle the flour over the vegetables, stir well, and let it cook for 1-2 minutes to form a roux.

6. Gradually, I whisk in the chicken broth and milk, stirring until smooth and thickened to a creamy consistency.

7. I stir in the cooked chicken, frozen peas, thyme, and season with salt and pepper. I let it bubble gently for a couple of minutes.

8. I fold in the cooked pasta, then transfer everything to the prepared baking dish.

9. I place the thawed puff pastry sheet over the top, trimming and tucking as needed.

10. I brush the pastry with the beaten egg and bake for 25-30 minutes until golden and bubbling.

11. I let it cool for 5-10 minutes before serving for easier slicing.

Servings and timing

• Servings: 6

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 1 hour

Variations

• I like to add shredded cheddar or parmesan cheese to the sauce for an extra cheesy version.

• Swapping in turkey instead of chicken is a great way to use leftovers.

• I sometimes mix in sautéed mushrooms for an earthy flavor boost.

• If I want to skip the puff pastry, I top it with breadcrumbs and shredded cheese for a baked casserole feel.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover a portion and warm it in the oven at 350°F until heated through. In a pinch, I microwave individual servings, but I prefer the oven to keep the puff pastry crisp. This dish can also be frozen—just let it cool completely before wrapping tightly and storing for up to 2 months.

FAQs

Can I use a different pasta shape?

Yes, I’ve tried this with rotini, rigatoni, and even egg noodles. As long as it’s sturdy enough to hold the sauce, it works.

Do I need to thaw the peas before adding them?

No need. I stir them in frozen, and they cook through perfectly during baking.

Can I make this recipe ahead of time?

Absolutely. I assemble everything up to the baking step, cover it, and refrigerate for up to a day. When ready, I add the puff pastry and bake.

What if I don’t have puff pastry?

I sometimes use biscuit dough or pie crust instead. Even a cheesy breadcrumb topping works in a pinch.

Is there a dairy-free version?

To make it dairy-free, I use plant-based butter and milk. The result is still creamy and flavorful.

Conclusion

This Chicken Pot Pie Pasta is everything I want in a comfort food dish—rich, filling, and full of familiar flavors in a new and exciting way. With its creamy chicken-veggie filling, tender pasta, and buttery puff pastry top, it’s become one of my go-to recipes for cozy nights or casual gatherings.