Chicken Pot Pie Pasta

Oh, how I love chicken pot pie.  The warm comfortingness of it all – the tender chicken and veggies, the golden crust, the delectable taste of everything being right with the world.  But let’s face it, chicken pot pie is a late fall/early winter kinda thing.  Now that the days are longer and we’re finally putting our winter coats into the back of the closet, hot and crusty pot pies are no longer the kind of thing we are looking for, supper-wise.  But I can’t live without my trusty chicken pot pie, even if spring IS in the air.  The only thing left to do was to lighten it up a little for the season.

And the first thing that had to go was the crust.  Warm and wonderful as it may be in February, in the spring we want something a little less hearty, and pasta seemed the perfect spring-like alternative.  Fresh carrots and celery could stay – they are nice and springy!  And for me, there’s nothing that says spring like beautiful light green leeks.  I love leeks.  Love.

All of this vegetable wonderfulness gets simmered up in some chicken broth, which is thickened with a little flour and spiced with a little poultry seasoning.  After that, all that’s left to do is stir in some cooked shredded chicken and the pasta, and voila!  A springtime version of chicken pot pie.  Because it’s important to celebrate springtime in every way we can.

Happy warm and wonderful spring!


Chicken Pot Pie Pasta

Yield: 4 servings

Chicken Pot Pie Pasta

Ingredients

8 ounces short pasta (penne, campagnelle, ziti, etc)
2 teaspoons poultry seasoning
1 leek, light green and white part only, cut in half lengthwise and sliced
3 tablespoons butter
1 cup sliced celery
1 cup diced carrots
1/4 cup flour
2 cups chicken broth (I like the Pacific and Imagine brands in the box)
2 cups shredded cooked chicken

Directions

1. Cook pasta in salted water according to package directions. Save 1/2 cup of the pasta water and drain.
2. Melt butter in a large deep skillet. Add leeks, carrots and celery and stir for three minutes.
3. Add flour and stir until it is mixed into the vegetables. Add broth and bring to a boil, stirring.
4. Add poultry seasoning and reduce heat. Simmer for 5 minutes.
5. Stir in chicken until heated through. Add pasta and stir. If the sauce is too thick, thin with a little of the reserved pasta water and serve at once.

Yum

Comments

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  1. Karen Nelson says:

    what a great idea.. putting it into the weekly menu!
    Cheers!

  2. I think a few cornmeal dumplings on the side or the top would be ace!

  3. This sounds delicious! My husband wants to know what kind of tree that is in the last picture. It’s so pretty and interesting. Thanks!

  4. This looks delish! I can’t wait to try it. I love Chicken pot pie, but when it gets warm, I don’t want to cook it. This looks very comforting! Thank you!

  5. Pot pie is a dish that definitely needed to be revamped for spring! And pasta is certainly the best way to do it!

  6. That tree is beautiful. Pot pie is a favorite food of both me and my husband, he would flip if I made this!

  7. beaniebum says:

    I just made this for dinner tonight and it was absolutely delicious and so comforting! It tasted more like chicken noodle soup to me than chicken pot pie, but I love chicken noodle soup so I’m not complaining! I didn’t have nay leeks to throw in, but I too love leeks and can imagine that it would lovely in this. Thanks for the recipe!

  8. Barbara Collins Rosenberg says:

    Kate – made this yesterday for Daniel’s mid-week 18th birthday, it was a smash hit!
    I used boneless, skinless chicken breasts and boiled them with carrots, celery, onions and parsnip, so as the chicken was cooking, I was also making a quick and easy broth.
    Can’t wait to try today’s slow-cooker mac and cheese.

Trackbacks

  1. […] Thursday:  Pasta night never disappoints.  This week, a new take on a very non-pasta dish: chicken pot pie pasta. […]

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