Description
This Chicken and Vegetable Penne Pie is a delightful twist on the classic pot pie, infusing the comforting flavors of a traditional chicken pot pie with the satisfying texture of penne pasta. Topped with a golden, flaky puff pastry, this dish is a perfect blend of hearty ingredients and elegant presentation, ideal for those chilly evenings when you crave something warm and filling.
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)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
Add garlic and cook for 1-2 minutes, until fragrant.
Sprinkle 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 to a simmer, stirring frequently, until thickened.
Stir in chicken, peas, thyme, salt, and pepper. Cook for another 2-3 minutes.
Add cooked penne pasta to the skillet and stir until well coated with the sauce.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Roll out the puff pastry sheet to fit the baking dish. Place it over the mixture.
Brush the puff pastry with beaten egg for a golden finish.
Bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbly.
Let it cool for a few minutes before serving.
- Prep Time: 20 minute
- Cook Time: 30 minute
Nutrition
- Calories: 350