Step 1: Cook the pasta
Boil the penne until just al dente. Drain and set aside.

• Stuffani’s tip:
  Don’t overcook. The pasta will keep cooking in the oven. Learned that after one mushy pot pie pasta disaster.

Step 2: Build the flavor base
In a large skillet, melt butter. Add onion, carrots, and celery; cook until soft. Stir in garlic for a minute.

• Kitchen truth:
  My mom said you can smell when the veggies are ready sweet and buttery, no bite left in the onion. She was right.

Step 3: Make it creamy
Sprinkle flour over the veggies. Stir for a minute. Slowly whisk in chicken broth and milk until smooth. Simmer until it thickens.

• Stuffani’s Advice:
  I used to rush this step. Don’t. Slow simmer is where that rich pot pie flavor is born.

Step 4: Bring it all together
Add chicken, peas, thyme, salt, and pepper. Stir in pasta until coated.

• Stuffani’s whisper:
  Frozen peas go straight in no extra pot, no extra mess.

Step 5: Top and bake
Transfer mixture to baking dish. Top with puff pastry, tucking in edges. Brush with egg wash. Bake 25–30 minutes at 375°F until golden.

• Stuffani’s note:
  Want that puff pastry glow? Don’t skimp on the egg wash. Trust me.

Step 6: Rest, then serve
Cool for 5–10 minutes before serving.

• Stuffani’s Advice:
  I used to skip this and burn my mouth every time. Some lessons you learn once… others take five.