This twist on a traditional chicken pot pie isn’t going to take home any beauty awards, but it is a comfort food! It’s hearty, full of veggies and comes together in less than thirty minutes. So, even though it’s not as camera-friendly as a chocolate cupcake topped with creamy frosting and drizzled with caramel, Chicken Pot Pie Pasta will keep your tummy satisfied on these cool Fall nights. 🙂
I got the idea to try this from a pin (of course) of a recipe by Martha Stewart. That right there should have warned me- this will NEVER look the way hers does! 🙂 I made some changes to her recipe based on our family’s tastes and budget, which is why ours was so different from the original. When I went shopping this week, boneless, skinless chicken breast was $2.78 a pound, and chicken leg and thigh quarters were on sale for $.88 a pound. Yeah, guess which one I got? Chicken breast would cook up and cube nicely for this meal, and if you’ve got it, I suggest you use it! But I had dark meat to work with, so I boiled the leg quarter, removed the bones and skin and shredded the meat. The other big change was that I replaced the celery with peas. Peas taste good, but they don’t hold up well to cooking and stirring, so things ended up a bit “green” and less than lovely. BUT, my kids got a ton of veggies in their meal and no one complained about them, either! So play around with this and adjust the veggies to your own family’s taste.
The leftovers have been in my fridge for a couple days and I’ve been enjoying them for lunch. The first day, I tossed a small handful of Italian cheese blend on top before reheating and that was a wise decision. Yum. An even better one? I had leftover homemade Alfredo sauce that I used for a white pizza, so I tossed the sauce in with my leftover pot pie pasta. I warmed that up for lunch today. Cue the singing angels from Heaven. Oh, man, I may have just created something new and wonderful!
To see my just-OK-turned-awesome recipe, head over to The Best Blog Recipes where I’m contributing today!