Ingredients:  

8 oz Penne pasta  

2 tablespoons Butter (with salt)  

1 small onion diced  

2 carrots diced  

2 stalks celery diced  

4 cloves Garlic minced  

¼ cup flour  

2 Cups chicken broth 

1 cup milk  

2 cups Cooked cubed chicken.  

1 Cup frozen peas  

1 teaspoon Dried Thyme 

1 can cream of chicken soup  

Salt and pepper to taste  

Cayenne seasoning to taste   

1 Sheet puff pastry thawed  

1 egg beaten ( for egg wash)  

½ cup extra broth  

Instructions:  

Pre-heat oven to 375 decrease 

Grease a 9 x 13 inch baking dish  

Cook pasta according to the package directions and set aside for later   ( I like to spray the noodles with olive oil to keep them from sticking. )  

In a large skillet, melt the butter over medium heat. Add onion, carrots, and celery. Cook until the veggies are softened, about 5-7 minutes.  

Add minced garlic and cook for and additional 1-2 Minutes.  

Sprinkle flour over the vegetables and stir to combine. Cook for 1-2.  

Whisk in the chicken broth and milk until smooth.  

Bring the mixture to a simmer stirring frequently until it thickens. 

Add Cream of chicken soup and ½ cup broth  

Stir in diced chicken peas thyme salt and pepper cook another 2-3 Minutes.    

Add cooked pasta to the skillet and stir until well coated with the sauce.  

Transfer the chicken pot Pie mixture to the prepared baking dish spreading evenly.  

Roll out the puff pastry sheet to fit the size of the baking dish and place over the mixture 

Brush the puffy pastry with the beaten egg. 

Bake for 25-30 Minutes until the top is golden brown and the mixture is bubbly.  

Let cool for a few minutes before serving