A classic comfort food dish turned into an easy to make pasta dish with crispy panko topping and cream sauce.
Pot Pie might just be my favorite comfort food. I remember my mom making it all the time when we were little and always being excited when she made it.
As I’ve gotten older, I don’t remember her making it as much but sometimes when she comes to visit I can convince her to make her version.
There’s just something about mom’s pot pie that is special to me and something that I can’t replicate, even if she gave me her recipe.
Now, I’ve made pot pie before but with biscuits. The crust of the pot pie is my favorite (Hi, carb lover here) and when I made that one I wanted to try something different “easy” with biscuits instead.
While that one was a big hit with the family and even my mom sometimes makes her pot pie with biscuits on the top now, my kids are huge pasta lovers.
I swear, if I let them they would eat buttered noodles all day, every day for the rest of their lives.
Bu of course, as a mom, I need to get my kids to eat more than just noodles with butter. They don’t even add parmesan cheese but that’s a whole other story that we won’t even get into.
Seriously, who doesn’t put at least a little parmesan cheese on their pasta?!?
Since the kids love pasta and it’s something simple and easy to make, I wanted to try making pot pie into a pasta form.
I started by toasting some Panko breadcrumbs to add a little crispy element to the top and took all the best things about pot pie and just put it on a bed of egg noodles instead of baking it in a casserole dish.
Consequently, it doesn’t take as much time to make as a regular pot pie but definitely turned out just as tasty.
- 3 Tbsp unsalted butter divided
- 1/4 cup panko breadcrumbs
- 2 cloves garlic minced
- 2 small carrots sliced
- 1 tsp all-purpose flour
- 1 cup heavy cream
- 3/4 cup chicken broth
- 1 lb boneless, skinless chicken breast cut into 1/2 inch cubes
- 1/2 cup peas
- 12 oz egg noodles
- In a large skillet, heat 1 Tbsp. butter over medium heat. Add panko and cook, stirring occasionally, until browned. Transfer to small bowl or plate.
- In same skillet, melt remaining butter and add garlic and carrots. Cook over medium heat until carrots are soft and garlic is fragrant, about 4-5 minutes. Add flour and stir to incorporate.
- Pour in heavy cream and chicken broth and bring mixture to boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by about half; 10-12 minutes.
- Add diced chicken and peas and stir to incorporate. Cook over medium-low heat for 8-10 minutes, or until chicken is cooked through. Season with salt and pepper.
- While chicken is cooking, bring large stockpot with water to boil. Add pasta and cook, according to package directions, until al dente.
- Drain pasta and toss with sauce mixture. Divide among 4 bowls and top with crispy panko breadcrumbs. Serve immediately.