Description
Comfort meets creativity in this delightful chicken pot pie pasta, blending classic American casserole flavors with creamy, hearty pasta. Creamy sauce, tender chicken, and flaky crust crumbles promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 1/2 cup chicken broth
Vegetables:
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/2 cup onions, diced
Pasta and Sauce Components:
- 16 oz pasta shells
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1 cup shredded cheddar cheese
- 1 pie crust (optional, for topping)
Instructions
- Preheat the oven to 375°F and prepare a large baking dish for the pasta creation.
- Season chicken breasts with salt, pepper, thyme, and garlic powder, then slice into bite-sized pieces for even cooking.
- Heat a large skillet over medium-high heat and sauté chicken until golden and thoroughly cooked, approximately 6-8 minutes.
- Remove chicken and in the same skillet, melt butter and sauté diced onions, carrots, and celery until softened and fragrant, about 5 minutes.
- Sprinkle flour over the vegetable mixture, stirring continuously to create a roux that will thicken the sauce without lumps.
- Gradually pour in chicken broth and heavy cream, whisking consistently to develop a smooth, creamy consistency.
- Add peas to the sauce and simmer for 2-3 minutes, allowing the flavors to meld together.
- Cook pasta shells in salted boiling water until al dente, then drain and set aside.
- Combine cooked chicken, vegetable sauce, and pasta shells in the baking dish, stirring to ensure even distribution.
- Sprinkle shredded cheddar cheese evenly across the top of the mixture.
- Optional: If using pie crust, carefully drape it over the pasta, crimping edges and cutting small vents for steam.
- Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges.
- Allow the dish to rest for 5-10 minutes before serving to let the sauce set and flavors intensify.
Notes
- Achieve crispy chicken by patting meat dry before seasoning, ensuring better browning and more intense flavor.
- Consider using rotisserie chicken for a quicker preparation method, saving time without compromising taste.
- Create a gluten-free version by substituting all-purpose flour with cornstarch or gluten-free flour blend in the roux.
- Transform this dish into a vegetarian option by replacing chicken with plant-based protein like tofu or chickpeas, maintaining the creamy sauce’s richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 1000
- Sugar: 3g
- Sodium: 800mg
- Fat: 60g
- Saturated Fat: 36g
- Unsaturated Fat: 20g
- Trans Fat: 2g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 180mg