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I love seeing all the recipes my fellow food bloggers create. There are so many food bloggers doing such creative things. Given that my network spans the globe, I see so many recipes from so many different places and cultures. As you know, I try to make a wide variety of recipes because I love so many different types of food. If there is one unifying theme in my cooking, I would say it is fusion. My definition for fusion is either merging foods of different cultures or merging food with a cultural style. This Chicken Pot Pie Pasta falls into the latter category.
Chicken Pot Pie Pasta
Last week, I posted my chicken pot pie and of course I made too much so I would have plenty of leftovers. Actually, I made the chicken pot pie so I could get to this recipe. I also love making extra so we have plenty of leftovers to last us through the week. I am a weekend warrior when it comes to cooking because that is my free time since I work long days during the week. I saw a picture of this idea from one of my blogging friends and wish I could tell you who so I could give them credit. I don’t remember where I saw it.
The idea seems like such a natural since the creaminess of the pot pie would work so much like a cream sauce in a traditional Italian recipe. It really does. The texture from the vegetables also works so well. This is a wonderful and fun recipe. I usually think that many of the fusion recipes I create are as good or better than the original. In this case, however, while it definitely works, I have to say that the original is still better. I think it is the pastry dough topping that sets the original apart from this fusion idea.
The vegetables and roux forming and everything in the pot.
Mirepoix
Peas and Onions Added
The final Chicken Pot Pie Pasta plated.
Chicken Pot Pie Pasta Plated
- 1 pound Fettuccini
- 6 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 4 cups chicken stock
- 1 tablebspoon chicken base
- 1/2 stick unsalted butter
- 2 yellow onions, diced
- 2 cups medium-diced carrots
- 2 cups celery, diced
- 3/4 cup all-purpose flour
- 10-ounce frozen peas
- 1 - 8 ounce bag pearl onions
- 1/2 cup minced fresh parsley leaves
- Make the pasta per the box instructions.
- Preheat the oven to 350 degrees F.
- Place the chicken on a broiling pan and rub them generously with the salt, pepper
- Roast for 35 to 50 minutes, or until cooked through. Set aside and let cool.
- Once cooled, pull the meat using your hands.
- In a large skillet, melt the butter and the onions, celery and carrots and cook over medium heat for 10 minutes until soft.
- Add the flour to create a roux. Let cook for a couple of minutes to cook out the flour.
- Next, add the chicken stock into the roux 1 cup at a time.
- Simmer over medium heat for a couple of minutes. Keep adding the stock 1 cup at a time. Keep stirring until the sauce/gravy thickens.
- Test for taste and add more salt or pepper if needed.
- Add the chicken, peas and onions and cook for 2 minutes until warmed through.
- To finish, mix the pasta into the pot pie mixture.
- Serve and enjoy!
Hi Peter – This recipe looks like a combination of two favorite family meals. Thanks so much for sharing with the Let’s Get Real party.
Thx for stopping by and sharing!
Lovely leftovers are always the saving grace in busy lives. I’m hungry now!
You are so right Razena.
This will be nice for dinner! 🙂
It was a good dinner Christine.
Yum this looks delicious!!
Thx Sam.
Your fusion recipes are like the Phoenix. From the ashes, a new recipe rises. 😛 Chicken Pot Pie is a big deal at my house, and I have made it several times in a slow cooker, but mixing it with pasta is new to me. Very interesting. I’d like to try it out!
Mica, you are too kind and very spiritual.
Kudos to you for acknowledging the blogger, even in the absence of a name – that does not happen enough, even when there is a name attached.. This is some serious comfort food!
I agree with you totally Jacqueline. Thank you for mentioning.
Superb! This looks SO filling, I would love to come home to a cuisine like this one.
Thank you so much Charla.
I think you have just sorted out my supper tonight. 😀
So glad I could help Bintu.
The cafe at my work served this several weeks ago — only it wasn’t so aptly named. When my friend asked me how my pasta tasted I said, “like chicken pot pie mixed in with pasta”. It was delicious. Your version looks delicious, too!
Funny. It is pure comfort food.
Oh yes! What an utterly fantastic idea! Loving this recipe!
Thank you very much Elizabeth.
Such a colorful, wholesome dish! I would love to try this pasta recipe..
Thx Priya.
Looks so good. This is a very unique pasta dish, thanks for the idea
Thx Keith. As noted, I saw the idea from a fellow blogger and loved the concept. I had to try it.
What a great idea this is and I am really glad that although you could not remember the blogger you had the integrity to say the idea did come from someone else. Not all bloggers do that and it’s annoying. I love the recipe and hope to try my own version someday. Thanks for sharing this.
That is very kind of you to say. I am still hoping that maybe the blogger will see it and let me know. I would update the post to link back to them.
What a wonderful recipe! I can just imagine how good your Chicken Pot Pie Pasta tastes. It’s real comfort food!
Thx April.
This looks so delicious, what a great comfort meal!
Thx Debra.