Chicken Pot Pie Pasta

Chicken Pot Pie Pasta-1-15
Chicken pot pie is a comforting and cozy dinner, but requires a wee bit of work, specifically the pie topping. What if I told you you could create the same nostalgic taste but with very little effort and probably with ingredients you already have on hand?

I’m sure most of us have been there – you have no idea what to cook, so you’re browsing through your pantry and refrigerator, trying to come up with something that doesn’t involve a trip to the store. All of these ingredients are a staple in my house, so I can make it any day of the week.

The pasta is coated in the silky creamy sauce and the juicy pieces of chicken give this dish that soothing feel and the carrots and peas give it the distinct “pot pie” taste. You can also add some corn for extra crunch and flavor.

Sergi gave this one a big thumbs up and requested that I make it again. I’ll take that to be a successful experiment. Am I the only one who always gives myself a pat on the back when I shop in my own pantry and come up with something the family loves? 

Ingredients:

4 bone-in, skin on chicken thighs (2 – 2 1/2 cups cooked, shredded chicken)

8-10 oz campanelle pasta

2 Tablespoons oil, butter or rendered chicken fat

1 onion, chopped

2-3 carrots, peeled and diced

1 celery stalk, chopped

2 garlic cloves, minced

2 Tablespoons all purpose flour

2 cups chicken broth

1/4 cup heavy cream

1 cup frozen tender peas

1-2 Tablespoons fresh parsley, minced

salt, ground black pepper, to taste

Instructions:

Chicken Pot Pie Pasta-1-29I start off first with cooking the chicken and I like to roast it in the oven. You can also cook it on the stovetop, use a rotisserie chicken or leftover chicken or even turkey and just shred the meat. You should have about 2 – 2 1/2 cups of shredded meat.

Preheat the oven to 400 degrees Fahrenheit. Season the chicken thighs with salt and pepper and roast in the oven for 30 – 45 minutes, until the chicken is cooked through. Chicken Pot Pie Pasta-1-26Discard the chicken skin and shred the meat into bite sized pieces. Discard the chicken bones. Chicken Pot Pie Pasta-1-22While you are waiting for the chicken to roast, prep the rest of your ingredients.

Bring a large pot of salted water to a boil and cook the pasta until it’s done the way that you like to eat it. Chicken Pot Pie Pasta-1-20If you like your pasta dishes to have a lot of substance (vegetable and chicken), use 8 oz, if you don’t want it to be too loaded down, use 10 oz. Save about a cup of the starchy pasta water. You might want to thin out the sauce later and it’s the perfect liquid, since it has all that starch in it.

Meanwhile, in a large skillet, add the rendered chicken fat or use oil or butter and cook the onion until softened, about 3  minutes. Add the carrots, celery, and garlic. Season with salt and ground black pepper. Cook for 5-7 minutes, until the carrots are cooked through. Chicken Pot Pie Pasta-1-27Sprinkle the flour into the skillet and mix into the vegetables, stirring continuously for about 1 minute, until all of the flour is absorbed, cooking the flour just enough to get rid of the raw taste. Chicken Pot Pie Pasta-1-25Slowly pour in the broth, a little bit at a time, whisking constantly until it’s smooth. Chicken Pot Pie Pasta-1-23Bring it to a boil, reduce to a simmer and cook for another 5 minutes or so, until the sauce has thickened. Taste for seasoning, adding more salt and pepper if it needs it. Add the shredded chicken and mix to combine. Chicken Pot Pie Pasta-1-21At this point, pour in the heavy cream, mix to combine and cook for just a minute, just until the cream heats through.Chicken Pot Pie Pasta-1-19Add the sauce, frozen peas (I usually thaw them a bit first) and fresh parsley to the pasta and mix one more time until it is all evenly incorporated.Chicken Pot Pie Pasta-1-18Serve immediately. Leftovers can be reheated in a skillet. Add a bit of broth or water to the skillet and cook, covered, on medium low heat, stirring frequently, just until the pasta is heated through.

Leftovers can also be frozen. However, the pasta will be much softer when it’s reheated or when frozen. If you want to make this in advance, it’s a good idea to undercook the pasta. Chicken Pot Pie Pasta-1-16

Chicken Pot Pie Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 4 bone-in, skin on chicken thighs (2 - 2½ cups cooked, shredded chicken)
  • 8-10 oz campanelle pasta
  • 2 Tablespoons oil, butter or rendered chicken fat
  • 1 onion, chopped
  • 2-3 carrots, peeled and diced
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 Tablespoons all purpose flour
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 1 cup frozen tender peas
  • 1-2 Tablespoons fresh parsley, minced
  • salt, ground black pepper, to taste
Instructions
  1. I start off first with cooking the chicken and I like to roast it in the oven. You can also cook it on the stovetop, use a rotisserie chicken or leftover chicken or even turkey and just shred the meat. You should have about 2 - 2½ cups of shredded meat.
  2. Preheat the oven to 400 degrees Fahrenheit. Season the chicken thighs with salt and pepper and roast in the oven for 30 - 45 minutes, until the chicken is cooked through.
  3. Discard the chicken skin and shred the meat into bite sized pieces. Discard the chicken bones.
  4. While you are waiting for the chicken to roast, prep the rest of your ingredients.
  5. Bring a large pot of salted water to a boil and cook the pasta until it's done the way that you like to eat it. If you like your pasta dishes to have a lot of substance (vegetable and chicken), use 8 oz, if you don't want it to be too loaded down, use 10 oz. Save about a cup of the starchy pasta water. You might want to thin out the sauce later and it's the perfect liquid, since it has all that starch in it.
  6. Meanwhile, in a large skillet, add the rendered chicken fat or use oil or butter and cook the onion until softened, about 3 minutes.
  7. Add the carrots, celery, and garlic. Season with salt and ground black pepper. Cook for 5-7 minutes, until the carrots are cooked through.
  8. Sprinkle the flour into the skillet and mix into the vegetables, stirring continuously for about 1 minute, until all of the flour is absorbed, cooking the flour just enough to get rid of the raw taste.
  9. Slowly pour in the broth, a little bit at a time, whisking constantly until it's smooth. Bring it to a boil, reduce to a simmer and cook for another 5 minutes or so, until the sauce has thickened.
  10. At this point, pour in the heavy cream. Taste for seasoning, adding more salt and pepper if it needs it. Turn off the heat and add the shredded chicken and mix to combine.
  11. Add the sauce, frozen peas (I usually thaw them a bit first) and fresh parsley to the pasta and mix one more time until it is all evenly incorporated.

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