Chicken Pot Pie Pasta Recipe

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the penne pasta until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until softened. Add garlic and cook for 1 minute.
Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes.
Gradually whisk in chicken broth and milk, stirring until smooth. Simmer until the sauce thickens and coats the back of a spoon.
Add cooked chicken, frozen peas, thyme, salt, and pepper. Stir and let bubble for a few minutes.
Add cooked pasta to the sauce and gently combine.
Transfer mixture to the prepared baking dish. Top with puff pastry, trimming edges if needed and tucking in slightly.
Brush puff pastry with beaten egg.
Bake for 25-30 minutes or until the puff pastry is golden and the filling is bubbly.
Let cool for 5-10 minutes before serving.
Notes
Use rotisserie chicken for convenience and flavor.
Don’t overcook the pasta; it will continue cooking in the oven.
Thoroughly thicken the sauce before adding pasta to avoid sogginess.
Defrost puff pastry in the fridge in advance.
Optional: Stir in shredded cheddar or parmesan cheese for a cheesy twist.