Chicken Pot Pie Pasta Recipe
1. Introduction to the Recipe
If you love the comforting flavors of a classic chicken pot pie but want a quicker, easier version that’s perfect for busy weeknights, then Chicken Pot Pie Pasta is your new go-to. This recipe combines the creamy, savory goodness of traditional chicken pot pie filling with tender penne pasta, making it a comforting, one-pot meal that the whole family will adore. Instead of baking a whole pie, you get all the cozy flavors with the added convenience and simplicity of pasta, topped with a golden puff pastry crust for that satisfying flaky finish.
This dish is a perfect blend of hearty chicken, fresh vegetables like carrots, celery, and peas, and a creamy sauce thickened with flour and enriched with butter and milk. The puff pastry adds a lovely texture contrast and brings an elegant touch, turning a simple pasta dish into something special. Whether you’re craving comfort food during chilly weather or want to impress guests with a unique twist on chicken pot pie, this recipe delivers.
For those looking for more hearty pasta dishes, check out this Creamy Chicken Alfredo Pasta recipe, or if you want to learn how to perfectly cook penne pasta every time, this pasta cooking guide is invaluable.
Try this Chicken Pot Pie Pasta to bring that warm, nostalgic feeling of homemade comfort food into your kitchen with a modern, easy-to-make recipe that’s bursting with flavor and texture.
2. Basic Recipe: Ingredients and Instructions
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Chicken Pot Pie Pasta Recipe | Comfort Food Made Easy
Description
Savor creamy, comforting Chicken Pot Pie Pasta with tender chicken, veggies, and puff pastry—a simple twist on a classic favorite.
Ingredients
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12 oz penne pasta
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2 tablespoons unsalted butter
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1 small onion, diced
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2 medium 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 whole milk
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2 cups cooked chicken, shredded or chopped
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1 cup frozen peas
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½ teaspoon dried thyme
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Salt, to taste
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Black pepper, to taste
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1 sheet puff pastry, thawed
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1 egg, beaten (for egg wash)
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside. -
Prepare the Vegetables:
In a large skillet or saucepan, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant. -
Make the Roux:
Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. -
Add Liquids:
Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 4-5 minutes. -
Add Chicken and Peas:
Stir in cooked chicken, frozen peas, and dried thyme. Season with salt and black pepper to taste. Cook until peas are heated through. -
Combine Pasta and Sauce:
Add the cooked penne pasta to the sauce, mixing until well coated. -
Prepare Puff Pastry:
Transfer the pasta mixture into an oven-safe baking dish. Roll out the thawed puff pastry sheet to fit the dish if necessary. Place the puff pastry over the pasta, trimming edges if needed. Brush the pastry with the beaten egg for a shiny, golden finish. -
Bake:
Preheat oven to 400°F (200°C). Bake the assembled dish for 20-25 minutes, or until the puff pastry is puffed and golden brown. -
Serve:
Let cool for a few minutes before serving. Enjoy your warm, comforting Chicken Pot Pie Pasta!
Notes
Use leftover rotisserie chicken or poached chicken breast for convenience.
To save time, prep the vegetables ahead of time.
Puff pastry can be substituted with biscuit dough for a quicker topping.
3. Advanced Techniques
Perfecting the Roux for a Creamy Sauce
Making a smooth, lump-free roux is essential for a creamy chicken pot pie pasta sauce. To achieve this, melt butter and add flour, stirring constantly for 1-2 minutes to cook out the raw flour taste. When adding liquids, pour slowly while whisking vigorously to prevent lumps. If lumps form, whisk vigorously or strain the sauce before adding chicken and pasta. This creates a velvety sauce that clings perfectly to every bite.
Maximizing Flavor with Sautéed Vegetables
Sautéing your onions, carrots, and celery slowly brings out their natural sweetness and enhances the overall flavor of the dish. Cook them on medium-low heat until soft but not browned. Adding garlic at the end prevents it from burning and becoming bitter. For an extra flavor boost, deglaze the pan with a splash of white wine or sherry before adding flour.
Using Puff Pastry Like a Pro
For a beautifully golden puff pastry topping, ensure your pastry is cold when placed on the dish. Roll it out on a lightly floured surface, trimming edges neatly. Brush with an egg wash made from one beaten egg mixed with a tablespoon of water for an even, shiny crust. Vent the top with small slits to let steam escape, preventing sogginess.
Incorporating Homemade Chicken Broth
Using homemade chicken broth instead of store-bought adds a depth of flavor to your sauce that is hard to beat. Simmer chicken bones with aromatic vegetables for hours to develop a rich, savory base. This broth makes your sauce taste fresh and natural, elevating your pot pie pasta beyond the ordinary.
Adding a Crunchy Topping Alternative
If you want to skip puff pastry but still want a crunchy topping, sprinkle the pasta with toasted breadcrumbs mixed with Parmesan cheese and fresh herbs before baking. This adds a crispy texture contrast while keeping preparation simple and quicker.
See more advanced recipes at cookingwhite.com
4. Storage, Shelf Life, and Maintenance Tips
Refrigerating Leftovers
Store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. The puff pastry topping may lose some crispness but can be reheated to regain flakiness.
Freezing the Dish
To freeze, assemble the dish without baking, cover tightly with foil, and freeze for up to 2 months. When ready to eat, bake from frozen, adding 10-15 minutes to the baking time.
Maintaining Puff Pastry Crispiness After Baking
If storing leftovers with puff pastry, reheat in an oven or toaster oven instead of microwave to preserve the crust’s flakiness. Microwave heating tends to make the pastry soggy.
Storing Cooked Pasta Separately
If planning to store and reheat, keep the cooked pasta separate from the sauce to avoid sogginess. Combine them fresh when reheating for the best texture.
Avoiding Sauce Separation
Cool leftovers before refrigerating to prevent the sauce from separating. Reheat gently over low heat with occasional stirring to reincorporate any separated liquids.
5. Dietary Adaptations and Substitutions
Gluten-Free Version
Use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Ensure broth and puff pastry are gluten-free or use gluten-free pie crust alternatives.
Dairy-Free Adaptation
Replace butter with dairy-free margarine or olive oil, use coconut or almond milk instead of whole milk, and opt for dairy-free puff pastry or omit the pastry topping.
Low-Carb Alternative
Swap penne pasta for spiralized zucchini or cauliflower rice for a low-carb twist. Use almond flour for thickening the sauce if needed.
Vegetarian Version
Omit chicken and use vegetable broth. Add hearty vegetables such as mushrooms or tofu for protein, and use vegetarian puff pastry.
Using Rotisserie Chicken for Convenience
Using pre-cooked rotisserie chicken is a great shortcut, saving time without sacrificing flavor. Shred or chop it before adding to the sauce.
6. FAQs About the Recipe
Can I use other pasta shapes?
Yes! Penne is perfect because it holds sauce well, but other short pasta like rigatoni, shells, or farfalle also work great.
How do I prevent the puff pastry from getting soggy?
Ensure the filling isn’t too wet before topping with puff pastry. Vent the pastry with slits so steam can escape during baking.
Can I prepare this recipe ahead of time?
Yes, assemble the dish but don’t bake it. Cover and refrigerate for up to 24 hours before baking. Add extra baking time if starting cold.
Is it okay to use frozen vegetables?
Absolutely! Frozen peas work perfectly. For other frozen veggies, thaw and drain excess water to prevent a watery sauce.
Can I make this recipe vegan?
Yes, use plant-based milk, vegan butter, a vegan puff pastry, and substitute chicken with chickpeas or tofu.
7. Conclusion & Final Thoughts
Chicken Pot Pie Pasta is a wonderful way to enjoy all the comforting flavors of a classic chicken pot pie in a quicker, easier pasta form. The creamy sauce loaded with tender chicken and vegetables coats the penne perfectly, while the puff pastry topping adds a flaky, golden finish that elevates the dish from everyday dinner to a crowd-pleaser. It’s ideal for cozy family meals, weeknight dinners, or even casual entertaining when you want something that feels both comforting and a little special.
This recipe is highly adaptable, allowing for dietary modifications and easy shortcuts like using rotisserie chicken or frozen veggies, making it accessible for any cook level or schedule. Plus, it’s a great way to turn simple pantry staples into a satisfying meal that everyone will love. So next time you’re craving something hearty but don’t want the fuss of making a traditional pot pie, give this Chicken Pot Pie Pasta a try—you might just find your new favorite comfort food!