Chicken Pot Pie Pasta 🍗🥧
📋 Ingredients:
8 ounces pasta (such as penne or farfalle)
2 tablespoons butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup frozen peas
1/2 cup heavy cream
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
📝 Instructions:
1️⃣ Preheat your oven to 400°F (200°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
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2️⃣ In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery, and cook until softened, about 5-6 minutes.
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3️⃣ Add minced garlic to the skillet and cook for an additional minute until fragrant.
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4️⃣ Stir in cooked chicken and sprinkle flour over the vegetables and chicken. Cook for 1-2 minutes, stirring constantly.
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5️⃣ Gradually pour in chicken broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
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6️⃣ Add frozen peas and heavy cream to the skillet, stirring until well combined. Season with salt and pepper to taste.
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7️⃣ Add cooked pasta to the skillet, tossing until evenly coated in the creamy chicken and vegetable mixture.
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8️⃣ Transfer the pasta mixture to a greased baking dish.
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9️⃣ Roll out the puff pastry sheet to fit over the baking dish. Place it over the pasta mixture and trim any excess pastry. Brush the pastry with beaten egg for a golden finish.
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🔟 Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
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1️⃣1️⃣ Remove from the oven and let it cool for a few minutes before serving.
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Notes 💡:
◻️ Feel free to add your favorite herbs like thyme or rosemary to the creamy chicken and vegetable mixture for extra flavor.
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◻️ You can substitute the puff pastry with a layer of mashed potatoes for a different twist on this dish.
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