We started with our yeast noodles. Their savoriness has a very toasted bread-like flavor and aroma that was quite similar to the buttery pie dough we use in our chicken pot pie. Amaya has a thing for broth, so we’ve been making pressure-cooked stocks from leftover meat and bones on a regular basis. This made it easy for Aki to put together a rendition of our base pot pie filling, keeping it on the looser side. She opted to use smoked flour instead of tapioca and cornstarch to add flavor while thickening the base. When the pot pie filling was ready, we boiled the yeast-flavored rigatoni, mixed them together, and topped our bowls with a sprinkling of Parmigiano Reggiano. We were eating chicken pot pie as noodles, and nobody missed a thing.
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