Chicken Pot Pie Pasta 

Ingredients

Pasta & Chicken

• 12 oz (340 g) small pasta (rotini, shells, or penne)
• 2 cups cooked shredded chicken (≈10 oz / 280 g)

Vegetables & Aromatics

• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 medium yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced

Creamy Sauce

• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream (optional, for extra richness)
• 3/4 cup frozen peas (do not thaw)
• 1/2 cup shredded sharp cheddar cheese (optional)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper

Pastry Topping

• 1 sheet puff pastry, thawed
• 1 large egg + 1 tbsp water (egg wash)

Instructions

1. Preheat the Oven
   Heat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or 8×8-inch baking dish.
2. Cook the Pasta
   Bring salted water to a boil. Cook pasta until al dente (8–10 minutes). Drain and set aside.
3. Sauté the Vegetables
   In a large skillet or Dutch oven, heat the olive oil and 2 tbsp butter over medium heat.
   Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30–45 seconds.
4. Make the Roux
   Push vegetables to one side. Add remaining 2 tbsp butter, then sprinkle in the flour.
   Stir 1–2 minutes to cook the flour.
5. Build the Sauce
   Slowly whisk in chicken broth, scraping up any browned bits.
   Add milk and heavy cream. Simmer 3–5 minutes until thickened.
6. Add Chicken & Seasoning
   Stir in shredded chicken, peas, thyme, salt, pepper, and cheddar (if using).
   Taste and adjust seasoning.
7. Combine with Pasta
   Fold in the cooked pasta and parsley.
   If too thick, add a splash of broth or milk; if too thin, simmer 1–2 minutes.
8. Assemble the Dish
   Transfer the pasta mixture to your baking dish and smooth the top.
9. Add the Puff Pastry
   Place puff pastry over the top, trimming as needed. Press edges to seal.
   Cut 2–3 small slits to vent steam.
10. Brush & Bake
    Brush with egg wash.
    Bake 18–22 minutes, until pastry is golden and filling is bubbling.
    Tent with foil if browning too quickly.
11. Cool & Serve
    Let rest 5–10 minutes before serving. Garnish with extra parsley if desired.