One of favorite cheap and lazy meals! Good for any weeknight!
In the realm of comforting dishes, Baked Chicken Pot Pie Pasta stands out as a delightful and heartwarming option. This recipe takes the classic pot pie concept and transforms it into a pasta-based delight. Combining the rich flavors of shredded chicken, colorful vegetables, and a creamy sauce, this dish is a true crowd-pleaser. Let’s dive into the details of creating this culinary masterpiece.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 2 tablespoons |
| Medium Yellow Onion | 1, diced |
| Carrots | 2, peeled and diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| All-purpose Flour | 1/4 cup |
| Chicken Broth | 2 cups |
| Whole Milk or Heavy Cream | 1 cup |
| Dried Thyme | 1 teaspoon |
| Dried Sage | 1/2 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Cooked Chicken | 3 cups, shredded (rotisserie chicken works great) |
| Frozen Peas | 1 cup |
| Frozen Corn Kernels | 1 cup |
| Egg Noodles | 12 ounces, cooked al dente and drained |
| Shredded Cheddar Cheese | 1 cup |
| Grated Parmesan Cheese | 1/2 cup, plus some for sprinkling |
Instructions:
- Preheat Your Oven: Preheat your oven to 375°F and grease a large baking dish with a bit of butter.
The warm oven sets the stage for the perfect golden finish of our Baked Chicken Pot Pie Pasta.
- Sautéing A Symphony of Flavors: In a large skillet, melt the butter over medium heat. Add diced onions, carrots, and celery, cooking them until tender and aromatic, about 5 minutes. Stir in minced garlic for an additional minute.
This sautéing process creates a flavorful foundation for our dish, bringing out the natural sweetness of the vegetables.
- Creating a Roux: Sprinkle in the flour, ensuring it coats the veggies. Cook the roux for a couple of minutes to eliminate any raw flour taste.
The roux acts as a thickening agent, contributing to the creamy consistency of the final dish.
- Whisking Magic: Gradually whisk in the chicken broth, followed by the milk. Keep whisking until the sauce becomes smooth and velvety. Add thyme, sage, salt, and pepper.
Whisking ensures a lump-free sauce, while the herbs add layers of aromatic goodness to our pasta.
- Hearty Assembly: Let the sauce gently bubble and thicken before adding shredded chicken, peas, and corn. Stir the mixture with a smile, combining the ingredients harmoniously.
This step introduces the heartiness of the dish, with the chicken and vegetables coming together in a delightful union.
- Pasta Perfection: Carefully mix in the cooked egg noodles, ensuring they are evenly coated with the savory sauce. Pour this hearty mixture into the prepared baking dish.
The addition of pasta adds a comforting element, making the dish substantial and satisfying.
- Cheesy Finale: Sprinkle cheddar cheese and a handful of Parmesan over the top like a light snowfall, providing a cheesy crescendo to our creation.
The cheese topping adds a delightful richness, creating a golden and gooey crust when baked.
- Bake to Perfection: Bake in the preheated oven until the dish is bubbly and golden, approximately 25 minutes.
The baking process brings all the flavors together, resulting in a perfectly cooked and visually appealing Baked Chicken Pot Pie Pasta.
- Serving with a Final Touch: Allow the dish to sit for a minute or two before serving. Sprinkle just a bit more Parmesan on top for a finishing touch.
Serving the dish with a sprinkle of Parmesan adds a final burst of flavor, enhancing the overall culinary experience.
