How to Make a Chicken Pot Pie Pasta Casserole | Food Wishes

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth reduces sodium and can be more flavorful.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese cuts calories without sacrificing taste.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables enhance flavor and nutrition.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat pasta adds fiber and nutrients.

Pull the meat off a rotisserie chicken, using large chunks of breast meat and easy-to-pull-off meat around the thighs and legs; transfer to the fridge.

Place the chicken bones and leftover meat in cold water with a bay leaf; break the carcass apart if necessary.

Bring the water to a simmer on high heat, then reduce to low and simmer for a couple of hours to make homemade chicken broth.

Melt 1 stick of butter over medium-high heat in a pot; add diced onion, carrot, and celery, and cook for about 5 minutes until the onions soften and turn translucent.

Season with salt, black pepper, dry thyme, garlic powder, and cayenne; stir and cook for another minute.

Add 1/4 cup all-purpose flour to the mixture and cook for about 3-4 minutes until it starts to stick and toast to the bottom of the pan.

Stir in 6 cups of reserved chicken broth and a spoonful of chicken bouillon paste; raise heat to high to bring to a simmer.

Once simmering, lower heat to medium, add 1/2 cup of English peas and a splash of cream; cook for about 10 minutes, stirring occasionally.

Chop the reserved chicken into 1-inch pieces and stir into the mixture; cook for another 5 minutes and taste for seasoning.

Cook 1 pound of shell-shaped pasta in well-salted boiling water for 1 minute less than package directions; drain well.

Mix buttered breadcrumbs with a little salt and lots of melted butter until all breadcrumbs are coated; set aside.

Combine the drained pasta with the chicken pot pie mixture until evenly mixed; it will look soupy.

Transfer the mixture into a 4.5-quart casserole dish, distributing ingredients evenly.

Top with buttered breadcrumbs and poke the surface to push some crumbs into the mixture.

Transfer to a preheated 375°F oven for 45-60 minutes until bubbling around the edges and golden brown on top.

Let the casserole rest for at least 10 minutes before serving; garnish with parsley or thyme.

Cooking Techniques

Equipment Needed

Spice Level:

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