Baked Chicken Pot Pie Pasta

Method

1. 01

   Pull the meat from a roast chicken and reserve in the fridge. Transfer the carcass and bones into a pot of cold water with a bay leaf. Bring to a boil, then reduce heat and simmer gently for 2 hours. Strain the stock and set aside to cool.

   

   ↗Watch · 0:32
2. 02

   In a large pot, melt a stick of butter over medium-high heat. Add diced onion, carrots, celery, and a pinch of salt. Sauté for about 5 minutes until onions soften. Season with black pepper, thyme, garlic powder, and cayenne. Stir in the flour and cook for 3-4 minutes to create a golden-brown roux.

   

   ↗Watch · 2:08
3. 03

   Gradually whisk in 6 cups of chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the chicken bouillon paste and bring to a simmer. Once thickened, add the peas and a splash of cream, then simmer on medium for 10 minutes.

   

   ↗Watch · 3:10
4. 04

   While the sauce simmers, boil shell pasta in well-salted water for 1 minute less than the package directions. Drain the pasta thoroughly. Chop the reserved chicken into bite-sized pieces and stir them into the sauce.

   

   ↗Watch · 4:35
5. 05

   Mix panko breadcrumbs with melted butter and a pinch of salt. Fold the drained pasta into the chicken sauce until combined. Transfer the mixture to a 4.5-quart casserole dish and top evenly with the buttered breadcrumbs, using the tip of a spoon to create texture.

   

   ↗Watch · 5:24
6. 06

   Bake in a 375°F (190°C) oven for 45 to 60 minutes, or until the sauce is bubbling and the topping is golden brown. Let the casserole rest for 10 minutes before garnishing with fresh herbs and serving.

   

   ↗Watch · 6:48