If you love classic comfort foods you’re going to love this, since we’ve created a rich, flavorful, baked pasta casserole inspired by chicken pot pie. Buttery breadcrumbs serve as a brilliant stand-in for the pie crust, so not only is this delicious, but it’s also easy. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/chicken-pot-pie-pasta-bake-recipe-8696482
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Pot Pie Pasta, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
38 Comments
Once I saw the roux I knew what he would say next! But no 😢
No way chef John just GOT RAYGUN in the mentions 😂 👏🏼
use a wooden spatula not a spoon… if you got one.
Since I'm cutting up celery and onions anyway, I always add the celery leaves, the onion ends and the golden peel (for color), and a handful of carrots, to my chicken stock.
The bullion paste is FAR better than the cubes of salt, folks. You CAN find it in the grocery store, and if you're not using it, you really need to make the upgrade. Just do it.
Curious. Why did you boil the pasta separately? Would have thought the added starch from the pasta would have helped thicken the rule sauce more.
That looks delicious!
😂And speaking of busting a move!!
💚
1:57 2 hours for broth? Have I been wasting energy and time cooking 3x that long?
Looks great chef, I’m trying it this weekend
Looks good! I might add sliced mushrooms too.
I can go for that
Four of my favorites things, pasta, chicken, pot and pie.
Yummy
Will be trying very soon! Thank you Chef John!
This looks fantastic, you hit it out of the park!
Followed this to the letter. My stock from the rotisserie chicken scraps only made 4 cups of stock, so I just added 2 cups of cold water and a little extra Better Than Bullion chicken base. The nice thing about this was I didn't need to wait for it to cool, I just deglazed the mirepoix/roux with the two cups of cold water, then added the hot stock. This had wonderful flavors and the entire family loved it! I highly recommend the effort, which is honestly not much. Chef John has done it again! #chefskiss
Mmmmmmmmmmmmmmmmmmmmm that looks sooooo freakin good! I’m cooking this for my mom bro
always happy to find new uses for a Bachelor's Handbag 🙂 Making this tonight!
‘Beginners Luck’ 😂Chef John is adorable.
as you started to say "around the edge" at the 7:07, i got excited thinking we might hear some vintage chef john around the outside, around the outside, but then you said edge and i was sad. still love the recipe, though
I'll will make this for my family get-together pot luck this weekend. I'll let you know how it goes
That poor chicken was murdered!
Looks like the perfect potluck dish— will reduce recipe by half for two of us
😍🤩😍🤩😍🤩
Looks good, seems very much like chicken ala king.
I like to brown the butter crumbs in a pan and i sprinkle them on at the end of cooking casserole because they tend to suck up all the sauce.
Oh this will be a perfect midweek dish!! Thanks again for all the great ideas and content 😊
scissors work better than tongs, no splash either
"You are the RayGun of how this should be done. Speaking of bustin' a move…" Best cultural reference that won't last until the next Olympics.😆
I may need to cook this for my family!
Just made this with my Grandma. Delicious!
I made this last night! Sooooo goooooooood. I didn’t have celery so I substituted it with broccoli. I didn’t have rotisserie chicken either so I just put in raw chicken in the pot pie mix after the broth. Will definitely make it again!
Made a half recipe of this tonight. It was tasty but a little dry. I think next time I’ll add more sauce.
THE BREADCRUMBS WERENT ACTUALLY COATED
I bet using rice as a subsitute for pasta would be amazing
My husband is allergic to chicken, so I’m gonna make this with turkey. Looks delicious
I've never heard of this, or even imagined it. I so want to make it someday. In the early '60s having lunch at home from Grade School over the noon hour, Swanson pot pies were ever my favorite – chicken, turkey, or beef, in rotation.