Savory Chicken Pot Pie Pasta

My Savory Chicken Pot Pie Pasta
Serves 4.

This is a flavorful recipe that I make quite often, because it utilizes many items I have in my fridge at all times.  The rich creaminess of this pasta is comforting and delicious.

If you make the pot pie version, (instructions at bottom), I find that it makes a nice presentation for each person their own individual pie with the aid of a set of round cocottes for baking.  Cocottes come in a variety of shapes and colors, with or without lids.  Mine are lid-less, but if you have one, omit the lid when making mini-pies.

Ingredients:
3 boneless, skinless chicken breasts, cooked and chopped into bite-size pieces and set aside

  •  For the chicken, you can either use a rotisserie chicken from the store, or bake your own (drizzled with extra virgin olive oil and seasoned with salt and pepper) in the oven in a lightly-greased baking dish at 350°F for 30-45 minutes.  The chicken is done when there is no pink in the center and the juices run clear.

salt
pepper
extra virgin olive oil
1 medium onion, diced
3 ribs of celery, chopped
3 carrots, chopped
1/2 cup button mushrooms
1 teaspoon dried thyme
1 large can cream of chicken soup or two regular cans
milk or cream
2 cups pasta, cooked and drained (I usually use penne, farfalle, or spaghetti)

For the pasta, cook 2 cups of pasta in boiling water, following package directions.  Drain, and set aside.

Meanwhile, heat 1 tablespoon of oil over medium heat in a skillet and add onion, celery, and carrots.  Cook about 5 minutes on medium heat, until almost tender.  Add mushrooms and cook another 3-4 minutes.  I run my knife through the pile of dried thyme on the cutting board and add it to the skillet.  Season vegetables with salt and pepper.

Add the cream of chicken soup, stirring to combine with the vegetables.  Then add a couple of splashes of milk or cream to the soup to make a nice, thick sauce.  Whisk the milk to combine with the soup and vegetables.

Cook the sauce until it begins to bubble, 1-2 minutes.  Add the chicken and cook one minute more.

Fold in the pasta and serve.

  • Vegetarian Option:  To make this dish vegetarian, substitute cream of celery soup and use assorted vegetables like: zucchini, yellow squash, asparagus, carrots, mushrooms, celery, onion, and peppers.  I like to add a sprinkling of dried oregano and basil to the sauce.  Omit the thyme.

My Homemade Chicken Pot Pies
Serves 4.

Ingredients:
3 boneless, skinless chicken breasts, cooked and chopped into bite-size pieces and set aside

  •  For the chicken, you can either use a rotisserie chicken from the store, or bake your own (drizzled with extra virgin olive oil and seasoned with salt and pepper) in the oven in a lightly-greased baking dish at 350°F for 30-45 minutes.  The chicken is done when there is no pink in the center and the juices run clear.

salt
pepper
extra virgin olive oil
1 medium onion, diced
3 ribs of celery, chopped
3 carrots, chopped
1/2 cup button mushrooms
1 teaspoon dried thyme
1 large can cream of chicken soup or two regular cans
milk or cream
1 pkg of refrigerated pie crusts (containing two rolls of dough)

all-purpose flour, for dusting

Materials:
4 round, oven-safe cocottes
large cookie sheet

Heat 1 tablespoon of oil over medium heat in a skillet and add onion, celery, and carrots.  Cook about 5 minutes on medium heat, until almost tender.  Add mushrooms and cook another 3-4 minutes.  I run my knife through the pile of dried thyme on the cutting board and add it to the skillet.  Season vegetables with salt and pepper.

Add the cream of chicken soup, stirring to combine with the vegetables.  Then add a couple of splashes of milk or cream to the soup to make a nice, thick sauce.  Whisk the milk to combine with the soup and vegetables.

Cook the sauce until it begins to bubble, 1-2 minutes.  Add the chicken and cook one minute more.  Turn off heat.

Roll out the pie crusts on a lightly floured surface.  Then, using the overturned cocotte as a guide, cut around the dish, making four dough circles, each little larger than the cocottes.

Set the cocottes on a large cookie sheet.  Spoon the warm chicken filling into the cocottes, dividing evenly amongst the four portions.  Top each cocotte with a circle of dough, pressing and folding the pie crusts around the edges to cover the filling.  Cut a vent or two in each crust so that steam can escape.  Brush crust with a little milk.

Bake pot pies in a 350°F oven for about 45 minutes, until crust is golden brown and filling is bubbling.

  • Vegetarian Pies:  To make this dish vegetarian, substitute cream of celery soup and use assorted vegetables like: zucchini, yellow squash, asparagus, carrots, mushrooms, celery, onion, and peppers.  I like to add a sprinkling of dried oregano and basil to the sauce.  Omit the thyme.
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