Name: Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
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

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A simple pasta dish that has the comforting flavors of Chicken Pot Pie - the pasta soaks up the creamy and silky sauce, with tender pieces of chicken, carrots, onion and peas.

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.

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? Now you can too.

What is the best chicken to use for this recipe?

This is an excellent recipe to use when you have leftover chicken. It will completely transform your leftovers and create an incredibly flavorful meal. If you made roast chicken, save the leftover chicken and make this Chicken Pot Pie the next night. A rotisserie chicken is another great option, as well as leftover turkey.

If you don't have leftover chicken, you can certainly cook the chicken from scratch. I like using chicken thighs because they are really juicy.

You can also use chicken breast. Either roast the chicken in the oven until the chicken thighs reach 175 degrees Fahrenheit or the chicken breast 165 degrees Fahrenheit in the center. Bone in, skin on chicken is best because it will stay juicier.

You can also cook boneless, skinless chicken thighs or breast in a skillet and add it in later.

Ingredients:

chicken - bone in, skin on chicken thighs OR leftover chicken (about 2 ½ cups of cooked, shredded chicken)
campanelle pasta - you can also use any other type of pasta that you like. Fusilli, rigatoni, elbows and spaghetti are all great choices.
Oil, butter or rendered chicken fat to sauté the veggies and cook the sauce
onion, yellow or white onions are best
carrots
celery
garlic cloves
all purpose flour - to create a roux as the base of the sauce
chicken broth (you can also use vegetable broth)
heavy cream
frozen tender peas - they are excellent and taste as great as fresh peas
fresh parsley, to garnish the pasta (thyme will also be great in this recipe
salt, ground black pepper, to taste

Instructions to Make the Chicken Pot Pie Pasta:

Cooking the Chicken:

If you're using leftover chicken, cut or shred it into bite sized pieces and set aside.

Otherwise, season the chicken on both sides with salt, ground black pepper and any spices and herbs that you like. Preheat the oven to 400 degrees Fahrenheit.

Roast the chicken in the preheated oven until the center of the chicken is 175 degrees Fahrenheit or 165 degrees Fahrenheit if you use chicken breast.

Remove the skin and shred or cut the chicken into bite sized pieces. Set aside.

Cooking the Pasta and the Veggie Sauce:

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.
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 and cook until the vegetables are softened and cooked through.
Sprinkle the flour into the skillet and mix into the vegetables, creating a roux and then slowly pour in the chicken broth, making a sauce.
Simmer for about 5 minutes, until the sauce has thickened.
Add the shredded chicken and mix to combine.
Add the heavy cream, then the frozen peas and fresh parsley. Mix to combine with the pasta. Serve immediately.

Reheating the Pasta:

Store leftovers in the refrigerator for 3-5 days. The best way to reheat pasta is in a skillet, on medium low heat, covered.

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.

Can You Freeze Chicken Pot Pie Pasta?

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.