Chicken Pot Pie Pasta Food

DUMP-AND-BAKE CHICKEN POT PIE PASTA

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray and set aside.
• In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
• Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
• Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is tender and chicken is cooked through. Season with salt and pepper, to taste.

CHICKEN POT PIE PASTA

Steps:

• Cook egg noodles until al dente according to package instructions. Drain and set aside.
• Heat butter in a large skillet or pot. Add in onions, celery and carrots and cook until tender, about 5 minutes. Add in garlic and cook for an additional minute.
• Add in flour and stir continuously for 1 minute.
• Stir in chicken broth and heavy cream and simmer until thickened.
• Add in dried thyme, paprika, peas, cubed cooked chicken and egg noodles and toss to coat them in the sauce.
• Season with salt and pepper to taste. Serve immediately with parmesan cheese and chopped parsley for garnish, if desired.

CHICKEN-POTPIE PASTA

Steps:

• In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
• Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
• Stir pasta into chicken mixture.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ONE-POT CREAMY CHICKEN POT PIE PASTA

Steps:

• In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
• Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
• Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

BAKED CHICKEN POT PIE PASTA

Steps:

• Preheat oven to 400 degrees F. Butter a 9x13 casserole dish or baking pan.
• In a large skillet heat 1 tablespoon oil over medium heat. Season the chicken well with salt, pepper and 1/2 teaspoon Italian seasoning. Add to skillet and cook through, stirring often. Remove to a large bowl and set aside.
• Turn the heat down to medium-low and add the remaining 2 tablespoons oil, the onion, carrots, celery, garlic and 1/2 teaspoon Italian seasoning. Cook 7-8 minutes, stirring often, stir in the peas and cook 2 more minutes. Remove the mixture from the pan to the bowl with the chicken.
• With heat on medium-low melt 3 tablespoons butter in the pan, whisk in the flour and cook 3 minutes. Slowly whisk in chicken broth then the milk. Turn heat up to medium-high and bring to a simmer for 3 more minutes, stirring often.
• Add the chicken broth to the bowl with the chicken/vegetables and mix well, then mix in both cheeses.
• Pour the mixture into the buttered casserole and spread out evenly.
• Roll the pie crust out on a lightly floured surface to about 10-inches in diameter and cut circles out of it with a biscuit or cookie cutter. Arrange them over top of the pasta.
• Bake 30 - 35 minutes until the casserole is hot in the center and the crust is golden brown, if the crust starts to darken too much cover with aluminum foil. Let set 5 minutes before serving.