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Chicken pot pie pasta casserole

Food Wishes · ♥ 13.6K likes · 300.4K views · 9 min video

Read about whole bird in the BrightCulinary Book

Chicken pot pie pasta casserole, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:21
  • 1 whole roasted chicken
Pull the easy meat, the large breast chunks and the meat around thighs and legs, off a roasted chicken; refrigerate it.
Pulling the easy meat off a roasted chicken
▶ 0:51
  • cold fresh water
  • 1 whole bay leaf
Break up the carcass and submerge the bones in cold fresh water with a bay leaf. Bring to a simmer on high, then simmer gently on low for a couple of hours.
A quick homemade chicken brothSimmeringRead
▶ 1:53
Turn off the broth and let it cool before straining.
Softening the vegetables in butter
▶ 1:53
  • 1 stick butter
  • diced onion
  • carrot
  • celery
  • salt
Melt a stick of butter over medium-high in a pot; add diced onion, carrot, celery and salt and cook, stirring, about 5 minutes until the onions soften and turn translucent.
▶ 2:20
  • freshly ground black pepper
  • dry thyme
  • garlic powder
  • cayenne
Season with black pepper, dry thyme, garlic powder and a few shakes of cayenne; cook another minute.
▶ 2:35
  • all-purpose flour
Stir in flour and cook the roux 3 to 4 minutes until it starts sticking and toasting to the pan; a little golden is fine, not too dark.
Cooking the roux
▶ 3:01
  • 6 cup reserve broth
  • chicken bouillon paste
Stir in 6 cups of the broth, scraping the bottom. Raise to high to simmer; stir in a heaping spoon of chicken bouillon paste. It must be very flavourful to season a pound of pasta.
Broth, bouillon paste, peas and creamSimmeringRead
▶ 3:43
  • English peas
  • cream
Once simmering and thickening, lower to medium; add peas and a small splash of cream; cook about 10 minutes, stirring occasionally. It should not be very thick.
▶ 4:16
  • reserved chicken
Chop the reserved chicken into half to one inch pieces, stir in and cook about 5 minutes more; taste for seasoning.
Adding the chickenChoppingRead
▶ 4:30
  • salt
  • 1 lb shell-shaped pasta
Boil the pasta in very well salted water one minute less than the package directions.
Boiling the shell pastaBoilingRead
▶ 5:14
  • breadcrumbs
  • salt
  • melted butter
Mix the breadcrumbs with a little salt and lots of melted butter until every crumb is coated.
Buttered panko breadcrumbs
▶ 5:43
Drain the pasta very well and stir into the pot pie mixture; it should look soupy, as the pasta absorbs moisture in the oven.
Combining and filling the casserole dishDraining
▶ 6:12
Ladle into a four and a half quart casserole dish, distribute evenly, top with the buttered crumbs and poke the surface with a spoon tip so it is not too smooth.
▶ 6:53
Bake in the centre of a 375 degree oven 45 to 60 minutes, until bubbling at the edge and golden on top.
Baking and restingBaking
▶ 7:08
Rest at least 10 minutes; garnish with snipped chives or a herb such as tarragon, Italian parsley or fresh thyme.
▶ 8:18
Variation, the saucier 'fine dining' version: cook the pasta fully, then bake in a very hot oven, about 475, for about 15 minutes to brown the top.
The saucier variationBaking