How to Make a Chicken Pot Pie Pasta Casserole | Food Wishes
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- 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!
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Chicken pot pie pasta! My four favourite things!!!
Hah, Keanu
Pork Pot Pie Pasta! aka: PPPP🌶
😂
lol
Great comment.
Saving this for Thanksgiving leftovers
Good call
Great idea!
genius. 🙂
I made it's great, tastes like thanksgiving stuffing pasta :)
Forgive me, Chef, .....in a moment of weakness I added a pouch of Stove top stuffing, half in the mixture, and half on top with the panko. It was amazing
Oh yes. This is the kind of comment I need.
That Raygun line is PRICELESS 🤣🤣🤣🤣
I was thinking that watching this might be detrimental to my health, but after seeing your comment, I'm in!😅
This is a topical cooking program.
The first time I have EVERYTHING I need to make this in the refrigerator/pantry. Oh boy!
Even the single bay leaf?
An entire roasted chicken??
How did it turn out?! 😃
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.
Upgrades it from comfort food to Southern France comfort food! Great suggestion! 😋
That's one of the few herb/spice blends I bother keeping around. I was already thinking a bit of lemon zest to finish it or some lemon juice added after the "soup" comes off the heat would go nicely, and lemon pairs wonderfully with Herbs de Provence.
Chef John has gotten me to always shake in some cayenne to ward off the evil spirits. lol
Classic example of Chef John making something new out of something old that looks stupendous!!
I've been watching Food Wishes with Chef John for years! I love this channel - his "roller coaster" way of speaking is a trip, but you are awesome Chef John!!!
lol wasn't expecting the Raygun reference
This recipe is a favorite among "Break Dancers" the world over.
@@septembersurprise5178 I heard they're removing it for the 2028 games. No disrespect to people who do that, but found it silly it was an Olympic event anyway.
@@hoosierflatty6435 they had made that decision before her "show"
@@LindaC616 Ohh ok, it was pretty funny seeing her spazzing out and getting 0 points
@hoosierflatty6435 yeah, she didn't deserve any points. They'll tell you "there are no points in breakdancing", but the judges credited her for absolutely nothing.
And that was without most of the people who are the superstars of that world. Many of them, the top people, refused to go because they were resisting the commodification of their art form
Oh, I'm in heaven! The best comfort food ever. I go to a café that makes a chicken pot pie soup, that is divine... Really, anything with chicken pot pie in the title works for me!
Man, I can't wait for the weather to get cooler to give this a go! Looks great!
This is gonna sound like I’m cheating but I’ve been adding a few dashes of MSG to all my savory recipes. It just fills out the roundness/completeness of the flavor profile. Just a tip for all you other recipe lovers!!
MSG is delicious and is in no way cheating. Can also use chicken stock powder or similar for a comparable effect.
I also do this! I’ll comment back when I’m actively dying and let you know if the copious amounts of msg did it ;)
Worcestershire Sauce does the same thing in recipe like this. Provides lots of umami.
When recipes call for salt, and its flavor appropriate, I add Knorr Chicken Bouillon which is primarily MSG.
It's my choice, and my decisions are delicious.
Nothing wrong with that. After all, you are the Bruce Lee of your added MSG...
I think I-'m going to have to cry fowl on Chef John.
Yeah, I’d use potato instead of pasta.
Clever😄
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".
You could probably cut the pasta boiling step and just throw them dry into the casserole and broth. With an hour in that broth mixture they'll cook just fine. I've done similar casserole pastas like that before.
You 100% can. After learning this from Adam Ragusea I never pre-boil my pasta for hot dish anymore.
Just what I was thinking ^^ .. it is also very good with rice ;)
I’d be afraid of it coming out too dry then. Wouldn’t the pasta absorb all of the moisture in the sauce?
Yes, cooking pasta in chicken broth is tasty
@@stevenrodriguez9655you probably add a bit more broth to account for the dry pasta absorbing some
this sounds amazing!!!! i need to make this! also I love videos that highlight how you can use the whole rotisserie chicken!
The Walmart neighborhood market near me sells day old rotisserie chickens in a ziplock bag for around $2.50.
They're perfect for this dish.
This would be great as cold leftovers-breakfast the next morning.
Or at 1am going home drunk after a gig. Not that I've ever done that.
Oh my... I should never watch your videos when I'm hungry. This looks amazing.
This recipe deserves all the stars that can be given to any recipe. I did the soupier version, so I needed to add a bit more flour to thicken. I used mini shells and cut the chicken smaller to match. And I doubled the crumbs on top. My family was all goony-eyed while they ate it. 😂 They really, really, really liked it. It cracked me up.
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.
Even before baking that looked like the definition of comfort food.
As always, thanks so much Chef John! With love from Canada
That’s a winner ! My grandchildren love pasta in any form. Thank you
The Raygun reference 🤣 😂I’m dying!
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.
That's the cut I use for the CJ version of rice a roni too - "poorly butchered" is putting it nicely. Makes a fantastic broth though!
They look like they slipped sideways through a guillotine 😂
I’ve never seen this…. But it looks like dinner this week! Thanks 😊
Hi Chef John! I am making this recipe today. I am disabled and can't cook without at least one shortcut. Having a recipe that uses a precooked rotisserie is that shortcut. Thanks!
I got two rotisseries from Sam's Club (they're bigger than their competitors for the same price) and the family had one for dinner last night. I saved the leftover carcass, meats and juices from that one to add to the recipe.
I've got the pot of hot chicken water simmering in the stove now. I hope the extra chicken makes it extra flavorful. But that won't stop me from adding the extra bouillon.
So far so good.
I just got done baking the casserole.
I only needed to let the broth simmer an hour (because of the extra bones maybe?)
I did not need the bullion paste. I added my own seasonings. A pinch of salt, some pepper, paprika (bc no cayenne), garlic powder, onion powder, dried basil, and Italian seasoning. The final broth was flavorful after that.
I let the broth and veggies simmer an hour or so longer to reduce a tad.
I had enough ingredients to make two casseroles! One is being offered to our neighbor.
i usually make turkey pot pie with the leftover bird after thanksgiving, but i think i'll give this a shot this time around
this is a really cool idea, i'm gonna do this for a staff meal tomorrow at the restaurant i work at. thanks chef
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.
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
Raygun? As in our little Aussie legend Raygun? Wow, you know you've made it when Food Wishes references you.
I think potato gnocchi would work great for this instead of pasta shells. This looks delicious. I might have to try it.
I worry that an hour in the oven might turn gnocchi to mush (not sure though)
@@kaypotter9097 Yeah. Maybe do the creamier version he suggested at the end of the video that only requires 18 minutes in the oven?
Thanks John. That looks great!! I think I now have about a half dozen or more of your recipes in my dinner rotation. Ever make a Mulligan Stew? I bet you can come up with a good one. Cheers 🍻
"Unless you're into that kind of thing" Thanks for not judging those of us who enjoy a little spritz of cold chicken water every now and again
Chef John...of all of the recipes of yours that I've tried, this might just be my favorite. This is the height of classic comfort food. It was relatively easy to make, delicious, stored well, and reheated wonderfully. The only thing I did different was tossing some corn in with the peas, because after all, you should never have to mourne that you didn't eat enough corn
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!
Gotta try it,,, and I'm quite amateur, but I think I could do this! Thanks.
You've got this. The hardest part is not scorching the roux.
Your the best chef John!! This looks great! Very likely will give this a try this weekend
My 4 favorite things chicken, pot, pie, and pasta...
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.
The idea of making chicken broth/stock out of Rotisserie Chicken is brilliant. I used two carcasses, two bay leaves, plus some diced onion and celery. The result - ten cups of a wonderful broth/stock. Refrigerate it, and the liquid becomes sort of Jello-like, thanks to all of the collagen extracted from the carcass. Freeze what you don’t need today. I’ll never toss a picked over Rotisserie Chicken again. Bought the chicken at Costco (of course.)
🧡oh God, Minnesota Hot Dish ! 😃 ⛅️Uff Da !
Will be trying very soon! Thank you Chef John!
"Need to be a little more careful at home" *Proceeds to drop a carrot on the table* 😂
Thanks for another great recipe @chefJohn!
This is relevant to my interests.
I do so concur myself
This makes me longing for Fall.
Raygun. Get real, Chef. You came up with this after seeing the Olympics.👍😂
Chicken and dumplings without having to make dumplings. Love it!
Not even close
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
Yeah I have to wonder - I'd imagine you'd want the pasta to be pretty al dente before you put it in the oven so it doesn't turn to absolute mush on you. It'll absorb probably quite a bit of the sauce.
honestly? Save yourself a pot, put the pasta in uncooked and make the sauce a little soupier in the first step. It's gonna be spending an hour in the broth anyway, it'll cook plenty there.
@@laerwen In the live chat the Chef said to cook the pasta fully or up to 1 minute less because the volume of liquid is not that much, which he did note in the video. But I imagine if you up to water in the mixture then you could cook the pasta less and it'd absorb the excess. But is there a need to experiment when the recipe as written seems to work?
@@youmukonpaku3168 Yes, that sounds as if it should work and would replicate what other recipes call for as noted in the video. But then I'd be experimenting with how much soupier to make it so I'll likely stick to the recipe since it worked.
Perfect for dinner tonight!
This looks fantastic, you hit it out of the park!
My husband is allergic to chicken, so I’m gonna make this with turkey. Looks delicious
I guess I know what I'm doing with the broth I just started simmering.
Just made this with my Grandma. Delicious!
I made this for dinner tonight. My 2 year old said, "mowe pwease!" over and over!
Glad you keep showing us how to combine our favourite recipes. Looks delicious
What makes me laugh is I have the exact same pots in my kitchen to cook Chef John's recipes.
I now have many 'keeper' recipes.
Thank you.
I love this, can't wait for the first chilly Fall day to fire up my oven and make this dish. Thank you, Chef John!
"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.😆
Yummy! This sounds great! Love chicken pot pie and love pasta! Thank you Chef John!
This is a great casserole idea.
Btw, I much, much prefer your break dancing video - it's the best!
I'm excited to try this!
OH!!! Comfort food is always so good, and this recipe is it! I would add cheese!
Oh this will be a perfect midweek dish!! Thanks again for all the great ideas and content 😊
OMG it looks delicious!!! I can't wait to make this.
Definitely going to make this. Looks delicious. Everything I've made from your videos has been delicious. Thank you for sharing.
No way chef John just GOT RAYGUN in the mentions 😂 👏🏼
I made this. It turned out great.
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.
You sir are gentleman and a scholar!
Pot pie is my favorite. What makes it is a celery seed crust.
Yummmmm! Gonna try this soon. 💜💜💜
I'll will make this for my family get-together pot luck this weekend. I'll let you know how it goes
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
i did the same thing! i looked at that simmering pot and thought....uh oh, thats not gonna yield 6 cups
@@markfortin3502 Great minds think alike. And after all, we are the boss, of our simmering pots! Cheers!
This would be well-received in Minnesota, aka hot dish country.
I can't wait to try this!!!
Looks great chef, I’m trying it this weekend
Four of my favorites things, pasta, chicken, pot and pie.
Other variations that would probably work really well: steak & guinness, butter chicken, curry chicken. Basically anything that would go well in a savory pie would probably be pretty good like this.
I may need to cook this for my family!
I like that Chef John doesn't kinkshame cold chicken water splashers😂
That oven shelf slider thing at 7:02 is pretty nice
My original coment doesn't make sense any more after Justin edited his
Fantastic recipe mate! ❤
always happy to find new uses for a Bachelor's Handbag :) Making this tonight!
Oh yeah. I want this for dinner tonight. And I have everything here for a change!!
Making this now. My house smells wonderful!! Thank you - I made sure I used the cayenne to keep the evil spirits away. 😂
Combining 2 of my favorite things, what a genius👨🏻🎨🎨
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
This looks AMAZING!
I'm saving this one. I want it.
I love “chickens come from shells!” 🐓 🐚
My dad would make something like this, except he would put canned Pillsbury biscuits over the top near the end, and it was delicious food.
Raygun reference had me rolling 😂
Oh that looks delightful. And that topping is BEGGING for a light sprinkling of some parmesan or pecorino.
Props to you for working in Raygun. The casserole looks delicious. i'm gonna make this for our dinner tonight.
"Bust-a-Move" hilarious references aside...what if you laid a sheet of puff pastry on top...might have to try that.
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
Thank you!😊