Description
A cozy, creamy pasta bake that captures the flavors of chicken pot pie, perfect for autumn evenings.
Ingredients
- 12 oz (340 g) short pasta (penne, rotini, or shells)
- 2 cups cooked, shredded chicken
- 3 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or full-fat cream
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1 tsp salt, more to taste
- 1/2 tsp black pepper
- 1/2 cup grated cheddar or mozzarella
- 1 sheet puff pastry or 1 cup panko mixed with 2 tbsp melted butter for topping
- 1 egg beaten (for egg wash, optional)
Instructions
- Preheat oven to 400°F (200°C). Cook pasta in salted boiling water until 2 minutes shy of al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and cook 4–5 minutes until translucent. Add garlic, carrots, thyme, and rosemary; cook 3–4 minutes.
- Stir in flour to coat vegetables and cook 1 minute to remove raw flour taste.
- Slowly whisk in chicken broth and milk until smooth. Simmer until sauce thickens, about 3–5 minutes.
- Add cooked chicken and peas; season with salt and pepper. Fold in cooked pasta and half the cheese. Taste and adjust seasoning.
- Transfer the pasta mixture to a 9×13-inch baking dish. Sprinkle the remaining cheese on top.
- For a pastry top: lay puff pastry over the filling, tuck edges, and brush with beaten egg. For a crunchy topping: mix panko with melted butter and sprinkle evenly.
- Bake 20–25 minutes until golden and bubbly; let rest 5 minutes before serving.
Notes
Use day-old or chilled cooked chicken for best texture. Don’t overcook the pasta in the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American