Description
Comfort meets creativity in this chicken pot pie pasta, blending classic American casserole flavors with hearty pasta. Creamy sauce, tender chicken, and flaky pie crust crumbles promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 cups shredded chicken
- 1/2 cup diced bacon
Vegetables:
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onions
- 1/2 cup diced celery
Pasta and Sauce:
- 12 oz (340 g) pasta shells
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp (30 ml) olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping:
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and prepare a large baking dish with a light coating of cooking spray.
- In a spacious skillet, crisp the bacon over medium heat until golden and rendered, then transfer to a paper towel-lined plate.
- Using the same skillet with bacon drippings, sauté onions and celery until translucent and fragrant, approximately 4-5 minutes.
- Introduce olive oil to the skillet and sprinkle flour, whisking continuously to create a smooth roux that will thicken the sauce.
- Gradually pour in chicken broth and heavy cream, stirring consistently to prevent lumps and create a velvety sauce.
- Add dried thyme, rosemary, salt, and pepper to the sauce, allowing the herbs to infuse their aromatic flavors.
- Incorporate shredded chicken and frozen mixed vegetables into the creamy sauce, stirring to ensure even distribution.
- Cook pasta shells in a separate pot according to package instructions until al dente, then drain thoroughly.
- Combine the cooked pasta with the creamy chicken mixture, gently folding to coat each shell evenly.
- Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle crispy bacon pieces over the top of the pasta.
- Combine breadcrumbs and grated parmesan cheese, then evenly distribute this crunchy topping across the dish.
- Bake in the preheated oven for 20-25 minutes, or until the top turns golden brown and the edges are bubbling.
- Remove from oven and let rest for 5 minutes before serving to allow the sauce to set and flavors to meld.
Notes
- Gluten-Free Adaptation: Swap regular flour with cornstarch or gluten-free flour blend to create a roux that maintains the creamy texture without wheat.
- Vegetarian Swap: Replace chicken with plant-based protein like tofu, tempeh, or roasted cauliflower for a meat-free version that still delivers rich flavor.
- Healthier Cream Alternative: Substitute heavy cream with Greek yogurt or half-and-half to reduce calories while keeping the sauce luxuriously creamy.
- Make-Ahead Magic: Prepare the entire dish up to the baking stage, cover tightly, and refrigerate for up to 24 hours, allowing flavors to intensify before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 648
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 105 mg