Chicken and Vegetable Penne Pie

In the heart of comfort food lies a dish that seamlessly blends the creamy, heartwarming allure of a home-cooked meal with the sophistication of a pie. Enter the Chicken and Vegetable Penne Pie – a dish that promises to transform your dinner table into a haven of taste and comfort. Perfect for any day of the week, this recipe is both a nod to traditional cooking and a delightful twist on what you can accomplish with some pantry staples and a puff of pastry.

Ingredients You’ll Need:

• 8 oz penne pasta: The backbone of the dish, providing a satisfying bite.
• 2 tablespoons unsalted butter: For sautéing the vegetables, lending a rich flavor.
• 1 small onion, diced: Adds a foundational layer of sweetness.
• 2 carrots, diced & 2 stalks celery, diced: These vegetables introduce a delightful crunch and a bounty of nutrients.
• 2 cloves garlic, minced: A hint of garlic for that aromatic depth.
• 1/4 cup all-purpose flour: Helps thicken the sauce to creamy perfection.
• 2 cups chicken broth & 1 cup milk: The liquid base that turns into a thick, creamy sauce enveloping every ingredient.
• 2 cups cooked chicken, diced: Adds hearty protein, making this dish a fulfilling meal.
• 1 cup frozen peas: Introduce a pop of color and sweetness.
• 1 teaspoon dried thyme: A whiff of herbiness that complements the chicken beautifully.
• Salt and black pepper to taste: For that perfect seasoning.
• 1 sheet puff pastry, thawed: The golden crown that turns this dish from great to unforgettable.
• 1 egg, beaten (for egg wash): For that glossy, inviting finish on the pastry.

Let’s Cook: A Step-by-Step Guide

1. Prep Time: Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This will ensure your pie comes out effortlessly.
2. The Pasta Base: Cook the penne pasta as per package instructions until al dente, then drain and set aside. Al dente pasta ensures it doesn’t turn mushy in the pie.
3. Vegetable Sauté: Melt butter in a large skillet and add onion, carrots, and celery, cooking until softened. The addition of garlic brings a fragrant layer to the mix.
4. Sauce Creation: Sprinkle flour over the veggies, cook briefly, then gradually whisk in chicken broth and milk to form a thick sauce. This is where your dish begins to take on its comforting, creamy texture.
5. Bringing It Together: Stir in the chicken, peas, thyme, salt, and pepper, followed by the cooked penne. This hearty filling is then transferred to your prepared baking dish.
6. The Puff Pastry Top: Roll out the puff pastry to fit your dish and place it over your filling, brushing it with beaten egg to achieve that golden, tempting sheen.
7. Bake to Perfection: Bake for 25-30 minutes until the pastry is gloriously golden and the filling is bubbling with warmth and flavor.
8. Serving: Let the pie cool for a few minutes before serving. This not only makes it easier to slice but also allows the flavors to meld beautifully.

Nutritional Information:

• Calories: 350 kcal per serving
• Servings: This recipe yields 6 servings, making it perfect for family dinners or meal prep for the week ahead.

This Chicken and Vegetable Penne Pie is more than just a meal; it’s a testament to the joy of cooking and the comfort of enjoying a homemade pie. Whether it’s a chilly evening or a gathering of friends and family, this dish promises warmth, flavor, and the kind of satisfaction only comfort food can offer. Cook, savor, and let every bite take you home.

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