Comforting Chicken Pot Pie Pasta Bake

Remove chicken meat and refrigerate until needed.

In a pot, combine 2 quarts water, chicken bones, skin, and scraps. Add bay leaf and bring to a boil on high heat. Reduce to low and simmer for 2 hours; then cool and strain the broth. Refrigerate until needed.

In a pot over medium-high heat, melt butter. Add onions, carrots, celery, and salt. Cook, stirring, until onions become translucent (about 5 minutes).

Season with pepper, thyme, garlic powder, and cayenne. Cook for 1 minute more. Add flour and cook until it turns golden brown at the bottom of the pot (3-4 minutes).

Stir in broth, bring to a simmer on high heat, then reduce to medium. Add peas, cream, and cooked chicken meat. Simmer for 10 minutes; turn off heat.

Preheat oven to 375°F (190°C).

In a large pot of salted water, cook pasta until just shy of al dente (1 minute less than package directions). Drain well; stir pasta into the pot pie mixture.

Transfer pasta mixture to a large, deep baking dish (about 4 1/2 quart size), and distribute evenly.

In a bowl, mix panko, salt, and melted butter. Sprinkle evenly over casserole.

Bake for 45-60 minutes until bubbling around the edges and the top is browned. Let rest for 10-15 minutes before serving.