Chicken Pot Pie Pasta 🍽️
A comforting dish combining classic flavors in a pasta form!
📋 Ingredients
- 8 ounces pasta (such as penne or rotini)
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
📝 Instructions
1. Preheat your oven to the temperature specified on the puff pastry package.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat.
4. Add the chopped onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
5. Add minced garlic and cook for an additional 1 minute.
6. Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes.
7. Gradually whisk in chicken broth and milk, making sure there are no lumps.
8. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
9. Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper.
10. Cook for another 2-3 minutes, until the chicken and peas are heated through.
11. Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
12. Transfer the mixture to a baking dish.
13. Roll out the puff pastry sheet to fit the size of the baking dish and place it over the filling.
14. Trim any excess pastry and crimp the edges to seal.
15. Brush the pastry with beaten egg.
16. Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 20-25 minutes.
17. Remove from the oven and let it cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 380 kcal | Servings: 4 servings