Description
Comfort meets creativity in this hearty chicken pot pie pasta that blends classic American casserole flavors with creamy pasta perfection. Rich with tender chicken, golden vegetables, and a velvety sauce, you’ll savor each comforting bite of this soul-warming dish.
Ingredients
Scale
Proteins:
- 2 lbs chicken breast, boneless and skinless
- 1 cup chicken broth
Vegetables:
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, chopped
- 1/2 cup onions, diced
Pasta and Sauce Ingredients:
- 16 oz pasta (penne or rotini)
- 2 cups heavy cream
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 cup shredded cheddar cheese
Topping:
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing it with cooking spray.
- Season chicken breasts with salt, pepper, and dried thyme, then cut into bite-sized cubes.
- Heat a large skillet over medium-high heat and cook chicken until golden and fully cooked, about 6-8 minutes.
- In the same skillet, sauté onions, carrots, and celery until they become tender and slightly translucent, approximately 5 minutes.
- Cook pasta in a separate pot according to package instructions, ensuring it remains al dente, then drain and set aside.
- Create a roux by melting butter in the skillet, then gradually whisk in flour until smooth and lightly golden.
- Slowly pour in chicken broth and heavy cream, continuously stirring to prevent lumps and create a creamy sauce.
- Add peas, shredded cheddar cheese, and cooked chicken to the sauce, stirring until cheese melts and ingredients are well combined.
- Fold in the cooked pasta, ensuring every piece is generously coated with the creamy sauce.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Unfold the puff pastry and carefully lay it over the pasta, trimming edges to fit the dish.
- Brush the pastry with beaten egg for a golden, glossy finish.
- Bake for 25-30 minutes, or until the pastry turns a rich, golden brown and the filling becomes bubbly.
- Allow the dish to rest for 10 minutes before serving to let the sauce set and cool slightly.
Notes
- Make chicken pieces uniform in size to ensure even cooking and consistent texture throughout the dish.
- Pat chicken dry before seasoning to help achieve a perfect golden-brown sear and enhance flavor absorption.
- Use low-sodium chicken broth to control salt levels and prevent the dish from becoming too salty.
- For a gluten-free version, swap regular flour with cornstarch or gluten-free flour blend and use gluten-free puff pastry.
- Add fresh herbs like parsley or thyme after baking to brighten the overall flavor profile and introduce a fresh element.
- Substitute heavy cream with half-and-half or whole milk for a lighter version without compromising creamy texture.
- Prep vegetables in advance and store in the refrigerator to streamline the cooking process and reduce total preparation time.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 754
- Sugar: 4 g
- Sodium: 854 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 169 mg