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.
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.
The final 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!