Yes, you read the title correctly; I'm going to tell you how to make potpie with spaghetti. Now I know you're thinking, "how do you make a traditional potpie with spaghetti as a topping? Hint: the spaghetti is not a topping, but a main ingredient. Curious?
Well it all began when I was reading some recipes at an online recipe site and saw "Spaghetti Alfredo". Curious, I checked out the ingredient list and preparation. Basically it was cooked spaghetti mixed with cream of mushroom soup, milk, chopped broccoli and topped with sharp cheddar cheese. My thought was, "Alfredo?" I was not getting the picture, especially with the sharp cheddar cheese.
Now I needed to make dinner and thought (yeah, I do a lot of that) that it was time to be adventurous once again and play with my food. I make an awesome chicken pot pie, but didn't want to deal with a pie crust or biscuits. Remembering the recipe I just mentioned, the lightbulb flashed on, why not use potpie ingredients, but mix it in with spaghetti? The result? Not only was it a quick meal to put together, but the scent made me salivate, and the taste was just oh so good!
Spaghetti Potpie Casserole
2 Tbsp butter, divided in half
½ cup each diced red onion and red bell pepper
1 lb cooked spaghetti, kept warm
3 cups chopped, cooked chicken breast
1 cup fresh or thawed frozen peas
1 cup parboiled, diced carrots
1 can (10.5 oz) each cream of celery and cream of chicken soup
1 cup milk
1 Tbsp each crushed, dried thyme and parsley
1 tsp ground black pepper
1 cup finely shredded Mexican blend cheese
In a 10” skillet, medium heat, melt one tablespoon butter; add onion and bell pepper; sweat till softened, about 3 minutes; do not let vegetables brown or burn.
Preheat oven to 350F; smear bottom and sides of a 3 qt. casserole dish with other tablespoon of butter.
Makes 8 servings.