Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Chicken Pot Pie Pasta Recipe
    Lost? Site Map

    Baked Chicken Pot Pie Pasta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    internetnut's Note:

    Chicken pot pie takes on an Italian twist in this reinvention of the classic casserole! Italian-seasoned chicken, carrots, celery and peas surrounded by a creamy sauce with mozzarella and Parmesan cheese topped with flaky circles of pie crust. Instead of potatoes there’s elbow macaroni and lots of them. One look at that golden brown crust with the creamy pasta peeking through from beneath will totally draw you in hook, line and sinker. This recipe came from Cinnamon Spice & Everything Nice.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F. Butter a 9x13 casserole dish or baking pan.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Add the chicken broth to the bowl with the chicken/vegetables and mix well, then mix in both cheeses.
    6. 6
      Pour the mixture into the buttered casserole and spread out evenly.
    7. 7
      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.
    8. 8
      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.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Baked Chicken Pot Pie Pasta

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 898.7
     
    Calories from Fat 360
    40%
    Total Fat 40.0 g
    61%
    Saturated Fat 14.6 g
    73%
    Cholesterol 91.2 mg
    30%
    Sodium 747.7 mg
    31%
    Total Carbohydrate 92.7 g
    30%
    Dietary Fiber 6.4 g
    25%
    Sugars 8.1 g
    32%
    Protein 40.0 g
    80%

    The following items or measurements are not included:

    italian seasoning

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites