Chicken Pot Pie Pasta

Directions:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook until vegetables are softened, about 5-7 minutes.
Add garlic and cook for 1-2 minutes until fragrant.
Sprinkle flour over the vegetables, stir to combine, and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in chicken broth and milk, bring to a simmer, stirring frequently until the sauce thickens.
Stir in chicken, peas, thyme, salt, and pepper. Cook for another 2-3 minutes.
Add the cooked pasta to the skillet, stir to coat with the sauce.
Transfer the mixture to the prepared baking dish. Roll out puff pastry to cover the top of the dish and place it over the pasta.
Brush the puff pastry with beaten egg. Bake for 25-30 minutes until golden brown and bubbly.
Let cool for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 490 kcal | Servings: 6 servings