Chicken Pot Pie Pasta - Food Wishes
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Date: 2024-08-21
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Comments and reviews: 20
koretechx1
Oh My gosh! I've been making my own version of this for years! I'm sure it's not nearly as tasty as this one as I use a cream of chicken soup base and canned veggies. I only make it when money's tight. I also use crushed Ritz garlic crackers instead of panko for the topping. I call it my poor man's chicken pot pie, lol! It's my daughter's favorite. I'm definitely going to make this one next time!
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Oh My gosh! I've been making my own version of this for years! I'm sure it's not nearly as tasty as this one as I use a cream of chicken soup base and canned veggies. I only make it when money's tight. I also use crushed Ritz garlic crackers instead of panko for the topping. I call it my poor man's chicken pot pie, lol! It's my daughter's favorite. I'm definitely going to make this one next time!
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tinygriffy
There is also a lazy version, where you make enough sauce to just cover the uncooked pasta with it and bake it until everything is done. (At least that's what I am doing the last years. also works nice with uncooked rice, that needs a little bit more liquid though to get nice and done in the end; )
PS: you then need a lid on your baking dish of course
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There is also a lazy version, where you make enough sauce to just cover the uncooked pasta with it and bake it until everything is done. (At least that's what I am doing the last years. also works nice with uncooked rice, that needs a little bit more liquid though to get nice and done in the end; )
PS: you then need a lid on your baking dish of course
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tom_something
As great as I think this would be, I looove chicken pot pie with just a frozen puff pastry sheet on top. It's a tough act to beat, but if the store is ever out of puff pastry, I would definitely give this one a spin. There are so many different types of pasta that would work in this, but with noticeable variations. That's the fun.
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As great as I think this would be, I looove chicken pot pie with just a frozen puff pastry sheet on top. It's a tough act to beat, but if the store is ever out of puff pastry, I would definitely give this one a spin. There are so many different types of pasta that would work in this, but with noticeable variations. That's the fun.
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51rwyatt
My supermarket often has these poorly butchered chicken leg quarters for 99 cents a pound - I love to use them for recipes like this, or really any recipe. I trim the pieces nicely and the pretty significant amount of trim gives me 2-4 quarts of stock. It's crazy that the leg quarters are cheaper than a whole bird per pound.
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My supermarket often has these poorly butchered chicken leg quarters for 99 cents a pound - I love to use them for recipes like this, or really any recipe. I trim the pieces nicely and the pretty significant amount of trim gives me 2-4 quarts of stock. It's crazy that the leg quarters are cheaper than a whole bird per pound.
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handsonwithblg4949
I always find it funny he says center of the oven when he means 2/5 of the way down from the top. 5 racks total and he puts it in 2nd rack down every time. Seems the expensive ovens do not have a center in them. Looks great though I will try it sometime in my old LG center cooking for rack oven. LOL
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I always find it funny he says center of the oven when he means 2/5 of the way down from the top. 5 racks total and he puts it in 2nd rack down every time. Seems the expensive ovens do not have a center in them. Looks great though I will try it sometime in my old LG center cooking for rack oven. LOL
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donaldlembo1263
Really sorry I’ve been sidelined health reasons. I saw a Japanese chef everyone is raging about with omi-rice. It is nothing more than your take on Jacque Pepin’s French country omelette. I have been making my eggs your way (scrambled egg omelette) since I saw the video. I love them Thank You.
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Really sorry I’ve been sidelined health reasons. I saw a Japanese chef everyone is raging about with omi-rice. It is nothing more than your take on Jacque Pepin’s French country omelette. I have been making my eggs your way (scrambled egg omelette) since I saw the video. I love them Thank You.
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M63Tod
I’m am thinking, when I am feeling a bit lazy, I would half cook the pasta then drop it in the chicken pot pie filling and let it finish cooking. Then brown the butter bread crumb mixture to sprinkle on top before eating.
Sort of like a chicken pot pie casserole chicken n dumplings kind of a soup.
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I’m am thinking, when I am feeling a bit lazy, I would half cook the pasta then drop it in the chicken pot pie filling and let it finish cooking. Then brown the butter bread crumb mixture to sprinkle on top before eating.
Sort of like a chicken pot pie casserole chicken n dumplings kind of a soup.
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chongli297
This looks good but I would definitely cut back on the boiling time for the pasta, pretty much cooking it until it's barely pliable and then draining for final assembly. Lasagna noodles would also work great with this, it would just end up being a bit more work to assemble
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This looks good but I would definitely cut back on the boiling time for the pasta, pretty much cooking it until it's barely pliable and then draining for final assembly. Lasagna noodles would also work great with this, it would just end up being a bit more work to assemble
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dianeladico1769
When he whacks that metal spoon on the rim of the pot I swear I can hear it.
And while I'm not completely on board with the shake of cayenne the idea of warding off evil spirits made sense to me. I never claimed to be normal.
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When he whacks that metal spoon on the rim of the pot I swear I can hear it.
And while I'm not completely on board with the shake of cayenne the idea of warding off evil spirits made sense to me. I never claimed to be normal.
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f75gunslinger
This looks amazing! A question. do you think that adding more chicken broth and cooking the pasta in that with the veggies instead of the water would make the flavor deeper Just curious. I've seen recipes cooked both ways.
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This looks amazing! A question. do you think that adding more chicken broth and cooking the pasta in that with the veggies instead of the water would make the flavor deeper Just curious. I've seen recipes cooked both ways.
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manxology
John, look. That's NOT pot pie. Pies have a crust. Pot pies have crust ALL the way around. even if the top is puff pastry. Aren't you in San Francisco If so, man up and stop acting like it! Or, retire.
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John, look. That's NOT pot pie. Pies have a crust. Pot pies have crust ALL the way around. even if the top is puff pastry. Aren't you in San Francisco If so, man up and stop acting like it! Or, retire.
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GregCurtin45
Having made a LOT of chicken pot pies in my life I will recommend that people add Herbs de Provence to 'soupy' part with the bay leaf. Like cayenne, it hangs in th background but adds a savory note.
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Having made a LOT of chicken pot pies in my life I will recommend that people add Herbs de Provence to 'soupy' part with the bay leaf. Like cayenne, it hangs in th background but adds a savory note.
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foodwishes
I can't think of any reason to thaw your frozen peas before adding them. Peas thaw basically instantly in a pot of soup, and frankly I'd be much more worried about them being overcooked than under.
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I can't think of any reason to thaw your frozen peas before adding them. Peas thaw basically instantly in a pot of soup, and frankly I'd be much more worried about them being overcooked than under.
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leighlyle2304
Hi John, I would love to try your recipes (they look soooo good) but could you have a care for us Britts and give temp in C as well as F Thank you! From it would make life heaps easier!
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Hi John, I would love to try your recipes (they look soooo good) but could you have a care for us Britts and give temp in C as well as F Thank you! From it would make life heaps easier!
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bradpeck1901
CJ the OG with the meaty paws workin wonders with a mirepoix and chicken water. What a wizard! Although I am from the south, I never quite got to likin chicken pot pie, but many do, Chill.
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CJ the OG with the meaty paws workin wonders with a mirepoix and chicken water. What a wizard! Although I am from the south, I never quite got to likin chicken pot pie, but many do, Chill.
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a2ndopynyn
Wow, Chef john. Yet another home run! I'm about to take a few cheat days from my Carnivore diet (down 50 pounds, whoo-hoo, and this looks like a great candidate for part of that meal plan.
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Wow, Chef john. Yet another home run! I'm about to take a few cheat days from my Carnivore diet (down 50 pounds, whoo-hoo, and this looks like a great candidate for part of that meal plan.
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PinkGeekification
I swear I do this exact thing with egg noodles. Been doing it for a while. I add a bunch of cheese, too, because I love the way it goes together. I call it Chicken noodle bake.
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I swear I do this exact thing with egg noodles. Been doing it for a while. I add a bunch of cheese, too, because I love the way it goes together. I call it Chicken noodle bake.
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foodwishes
Worcestershire Sauce is a must in the filling of these kinds of casserole recipes. Really elevates the dish. So don't hesitate to add a hearty splash of Worcestershire Sauce.
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Worcestershire Sauce is a must in the filling of these kinds of casserole recipes. Really elevates the dish. So don't hesitate to add a hearty splash of Worcestershire Sauce.
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davidcarbone3385
Love chicken or beef pot pie! Given how soupy that is before placing it in the oven, could the pasta be cooked for 4 minutes less than the package says just wondering
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Love chicken or beef pot pie! Given how soupy that is before placing it in the oven, could the pasta be cooked for 4 minutes less than the package says just wondering
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Dieselfist87
I never knew why the evil spirits always stayed so warded off of my land. Now I know it's because Chef John demands that cayenne be brought to every dish. Legend!
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I never knew why the evil spirits always stayed so warded off of my land. Now I know it's because Chef John demands that cayenne be brought to every dish. Legend!
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