Introduction:
Looking for a hearty and comforting meal that’s perfect for any day of the week? Try this delicious Chicken Pot Pie Pasta recipe! It combines the classic flavors of chicken pot pie with the convenience of pasta, creating a dish that’s sure to satisfy your cravings. With a creamy sauce, tender chicken, and a golden puff pastry topping, this recipe is a guaranteed crowd-pleaser. Let’s dive into how to make it!
Ingredients:
- 8 oz penne pasta
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Directions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Vegetables: In a large skillet, melt unsalted butter over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make Sauce: Sprinkle all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in chicken broth and milk until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens.
- Add Chicken and Peas: Stir in diced chicken, frozen peas, dried thyme, salt, and black pepper. Cook for another 2-3 minutes.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and stir until well coated with the sauce.
- Assemble and Bake: Transfer the chicken pot pie pasta mixture to the prepared baking dish, spreading it evenly. Roll out the puff pastry sheet to fit the size of the baking dish and place it over the chicken pot pie pasta mixture. Brush the puff pastry with beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbly.
- Serve: Remove from the oven and let it cool for a few minutes before serving.
Tips:
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Feel free to add extra vegetables like mushrooms or green beans for added flavor.
- Serve with a side salad or steamed vegetables for a complete meal.
With its savory flavors and comforting textures, this Chicken Pot Pie Pasta is sure to become a family favorite. Whether you’re craving a cozy dinner or hosting a gathering, this dish is a delicious option that will leave everyone satisfied. Enjoy the warmth and flavor of homemade comfort food with this easy and flavorful recipe!
Serving and Storage Tips:
- Serving Suggestions:
- Serve generous portions of Chicken Pot Pie Pasta on individual plates for a comforting and satisfying meal.
- Garnish each serving with fresh chopped parsley or a sprinkle of grated Parmesan cheese for added flavor and visual appeal.
- Accompaniments:
- Pair the pasta with crusty bread or garlic breadsticks to soak up the delicious sauce.
- A side of steamed vegetables or a crisp green salad makes a refreshing addition to balance out the richness of the dish.
- Storage:
- Allow any leftovers to cool completely before transferring them to an airtight container or tightly sealed dish.
- Store the leftover Chicken Pot Pie Pasta in the refrigerator for up to 3-4 days.
- To prevent the pasta from drying out, add a splash of chicken broth or milk when reheating.
- Reheating:
- Reheat individual portions of the pasta in the microwave or on the stovetop until heated through.
- For a crispy puff pastry topping, consider removing it before reheating the pasta and crisping it up separately in the oven before serving.
- Freezing:
- While the pasta can be frozen, keep in mind that the puff pastry topping may become soggy upon thawing and reheating.
- If freezing, store the pasta in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
By following these serving and storage tips, you can ensure that your Chicken Pot Pie Pasta remains flavorful and enjoyable, whether freshly made or reheated as leftovers. Enjoy the comforting flavors of this delicious dish time and time again with these helpful tips!
- Can I use a different type of pasta for this recipe?
- Yes, you can easily swap penne pasta with other pasta shapes such as fusilli, rigatoni, or even spaghetti. Just be mindful of adjusting the cooking time according to the pasta’s shape and thickness.
- Can I make this recipe vegetarian-friendly?
- Absolutely! Simply omit the chicken and substitute vegetable broth for the chicken broth. You can also add more vegetables like bell peppers, mushrooms, or spinach to enhance the dish’s flavor and nutritional value.
- How can I prevent the puff pastry from becoming soggy?
- To maintain the crispness of the puff pastry topping, ensure that the filling is not too watery before adding it to the baking dish. Additionally, you can pre-bake the puff pastry separately for a few minutes before placing it over the filling to create a barrier that helps prevent sogginess.
- Can I prepare this dish ahead of time?
- Yes, you can assemble the Chicken Pot Pie Pasta ahead of time and store it covered in the refrigerator for up to 24 hours before baking. This is a convenient option for busy weeknights or when hosting gatherings. Simply bake it according to the recipe instructions when ready to serve, allowing a few extra minutes of baking time if it’s been refrigerated.
Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is a delicious and creamy one-pot dish that combines the comforting flavors of classic chicken pot pie with tender pasta. It’s loaded with juicy chicken, mixed vegetables, and a savory cream sauce, making it a cozy and easy dinner perfect for weeknights!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American, Comfort Food
Ingredients
Scale
- 12 oz (340g) pasta (penne, rigatoni, or rotini)
- 2 tbsp olive oil
- 1 lb (450g) chicken breast, cubed
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups (300g) mixed vegetables (peas, carrots, and corn)
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 tsp dried thyme
- 1/2 tsp dried sage
- Salt and pepper, to taste
- 1/2 cup (50g) grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
-
Cook the Chicken:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the cubed chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
-
Cook the Vegetables:
- In the same skillet, add the diced onion and minced garlic, sautéing for 2-3 minutes until softened.
- Add the mixed vegetables and cook for an additional 3-4 minutes until heated through.
-
Make the Sauce:
- Sprinkle the flour over the vegetables and stir well to coat.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Add the heavy cream, thyme, sage, salt, and pepper. Bring to a gentle simmer and cook for 3-5 minutes, or until the sauce thickens.
-
Combine Everything:
- Return the cooked chicken to the skillet and add the drained pasta. Stir in the grated Parmesan cheese, mixing until everything is well combined and coated in the sauce.
-
Serve:
- Garnish with chopped fresh parsley and serve warm!
Notes
- Add flavor: Mix in a splash of white wine before adding the chicken broth for extra depth.
- Make it gluten-free: Use gluten-free pasta and gluten-free flour.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.