For many years now Mom and I have had a craft day in November where a group of our friends and family get together to make handmade Christmas Cards. For the past couple of years that has turned into crafting on the third Saturday of each month. One of my best friends, Cathy, comes to our craft days and her favorite meal for us to prepare for lunch is Chicken Pot Pie. Cathy’s sister doesn’t like pie crust though so the recipe I’m sharing today is something they compromise on. Pot Pie Pasta is a quick meal that can use leftover chicken. (And it’s perfect if you’re being too lazy to make a pie crust!)
In traditional pot pie you have a crust and potatoes as your carbohydrates for the recipe. This recipe substitutes pasta for both. To make this recipe you’ll need pasta, chicken, cream of chicken soup, cream of mushroom soup, carrots, peas, corn, and Parmesan cheese:
The pasta gets cooked according to the instructions on the package and you’ll want to blanch the carrots to give them a head start on cooking. To do this, drop them in boiling water for six minutes then remove them. (Usually when blanching you’ll immediately cool the vegetables in ice water, but for this recipe it isn’t necessary.)
All the ingredients get mixed together in a large mixing bowl. I add the pasta last so it doesn’t get mangled.
Once all the ingredients are mixed spread them evenly into a greased 9×13 baking pan. Sprinkle Parmesan Cheese over the top and bake for 30-45 minutes in a 350º F oven.
Unlike a pot pie, you don’t have to let this rest, you can eat it right away! Which is good, because it looks and smells delicious and you won’t want to wait.
Pot Pie Pasta
- 2 cups shredded, cooked Chicken or Turkey
- 1 heaping cup sliced Carrots
- 1 heaping cup frozen Peas
- 1 heaping cup frozen or canned Corn
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 3 cups Pasta (bow tie or penne works well)
- salt and pepper to taste
- grated Parmesan Cheese
- Preheat oven to 350º F.
- In large stockpot cook pasta according to package
- In a small saucepan heat water to boiling. Add carrots, cook for 6 minutes, then drain.
- In large mixing bowl mix soups, vegetables, chicken, salt, and pepper.
- Add cooked pasta to mixing bowl and stir until everything is combined.
- Spray 9×13 baking dish with cooking spray and add mixed ingredients. Spread evenly then sprinkle with Parmesan Cheese.
- Bake for 30-45 minutes or until edges begin to turn golden-brown.