Description
Hearty Chicken and Vegetable Penne Pie delivers comfort on a plate with Mediterranean-inspired layers of pasta, tender chicken, and roasted vegetables. Rich creamy sauce and golden pastry create a perfect marriage of flavors you’ll savor down to the last delicious bite.
Ingredients
Scale
Proteins:
- 2 cups cooked chicken, diced
- 1 egg, beaten (for egg wash)
Vegetables and Aromatics:
- 1 small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Pasta, Dairy, and Dry Ingredients:
- 8 ounces (226 grams) penne pasta
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9×13-inch baking dish with a light coating of cooking spray or butter.
- Cook the penne pasta in salted boiling water according to package instructions until it reaches al dente texture. Drain thoroughly and set aside.
- Melt butter in a large skillet over medium heat, then sauté the chopped onions, carrots, and celery until they become tender and slightly translucent, approximately 5-6 minutes.
- Add minced garlic to the vegetable mixture and cook for an additional 1-2 minutes, releasing its aromatic essence.
- Dust the softened vegetables with all-purpose flour, stirring continuously to create a light, even coating. Toast the flour for 1-2 minutes to eliminate any raw flour taste.
- Slowly incorporate chicken broth and whole milk into the vegetable mixture, whisking steadily to create a smooth, creamy sauce. Simmer and stir until the sauce thickens and coats the back of a spoon.
- Fold in cooked chicken pieces, frozen green peas, fresh thyme leaves, kosher salt, and ground black pepper. Allow the mixture to heat through for 2-3 minutes.
- Gently combine the cooked penne pasta with the creamy chicken and vegetable sauce, ensuring each pasta piece is evenly coated.
- Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
- Roll out the puff pastry sheet to perfectly cover the baking dish, draping it smoothly over the filling.
- Brush the puff pastry surface with beaten egg to achieve a rich, golden-brown finish when baked.
- Bake in the preheated oven for 25-30 minutes, or until the pastry turns a beautiful golden color and the filling becomes bubbly and heated through.
- Remove from the oven and allow the pie to rest for 5-7 minutes before serving, which helps the filling set and makes portioning easier.
Notes
- Versatile one-pot meal that transforms classic chicken pot pie into a pasta-loaded comfort dish perfect for family dinners.
- Customize vegetables based on seasonal availability or personal preference, making this recipe adaptable to your kitchen.
- Ensure pasta is cooked al dente to prevent mushiness when baked with creamy sauce and vegetables.
- Whisk sauce ingredients gradually to prevent lumps and achieve smooth, creamy consistency that coats pasta perfectly.
- Puff pastry creates a crispy, golden-brown topping that adds delightful texture contrast to the creamy chicken filling.
- Prep tip: Can be assembled ahead and refrigerated, then baked when ready to serve, making meal planning easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg