Eee! It’s December! How did this happen?! I refuse to believe it but yet my favorite holiday season is here! It’s wet and cold and rainy and I keep hoping that it’ll snow, but so far, my wishes have gone un-granted. But, I did make one simple wish come true: a super cozy noodle-full dinner.

This is two of my favorite things ever in one dish: stuffed shells and chicken pot pie. I love the creamy flavors of chicken pot pie but honestly I hardly ever make it because I’m not the greatest at making pie crust. So, I thought I’d do the thing where I combine chicken pot pie with pasta. I’ve done it before – in the instant pot, but here I went a little further and took the time to stuff giant pasta shells. Because honestly, nothing says love to me like taking the time to make food.

I know that everyone is crazy busy – especially during the holiday season – and I’m all for the quick and easy recipes when I’m hangry, but sometimes it’s nice to slow down, turn the music on, and take a good long while to make something that you’re going to enjoy and savor.

This is the kind of cozy recipe you want to make after walking around a wintery wonderland. Hopefully there’s a roaring fire and it’s still light outside and everyone you love is at home puttering around doing home-y things.

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

A couple of tips
If you’re pressed for time, you can make the sauce the day before. In fact, it’s almost better to make it the day before because then the chicken pot pie filling solidifies, making it a lot easier to stuff and scoop into the shells.

Don’t forget to undercook the shells a little bit – if they’re too cooked, they have a tendency to break and plus, they’ll become more tender while you bake everything in the oven.

Hope you’re having a cozy one!
xoxo steph

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

Super warm and comforting oven baked cheesy chicken pot pie stuffed shells #stuffedshells #chicken #chickenpotpie #pasta #noodles #recipe

Chicken Pot Pie Stuffed Shells

All the goodness of chicken pot pie stuffed into giant pasta shells and baked with a cheesy golden blanket
4.8 from 5 votes
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs


  • 1 box jumbo pasta shells
  • 5 tbsp butter divided
  • 1 medium onion peeled and diced
  • 2 cloves garlic minced
  • 2 lbs boneless skinless chicken thighs cut into 1/2 inch pieces
  • 1/2 cup all purpose flour
  • 2 cups no sodium chicken stock
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 10 oz bag frozen peas
  • salt and freshly ground pepper to taste
  • 1 cup finely grated parmesan


  • In a large sauté pan over medium heat, melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and garlic and cook until soft and translucent.
  • Add the chicken and lightly sear, then melt in the remaining butter. When melted, sprinkle in the flour and stir until the chicken is coated evenly.
  • Add the chicken stock in a thin stream, whisking constantly. Stir in the milk and let simmer until thickened, about 5 minutes.
  • Add 3 cups of the shredded mozzarella and the parsley. Stir until the cheese is melted, then season generously with salt and pepper. Remove from the heat and let cool completely.
  • While the filling is cooling, cook the shells in a large pot of salted water over high heat. Cook to the package instructions for baking (usually 2-3 minutes less than al dente) - they will continue to cook as you bake them. When the shells are cooked, drain them and shock them in cold tap water. Drain well.
  • Heat the oven to 375°F. Spread out a generous amount of sauce in the bottom of a large baking dish.
  • Stir the frozen peas into the remaining sauce.
  • Stuff each shell with a generous amount of filling, placing the stuffed shells in the sauced dish. Top the shells with any remaining sauce and remaining shredded mozzarella and the parmesan.
  • Bake the dish for 30-45 minutes or until sauce is bubbly and cheese is golden. Remove and let cool slightly before enjoying.


  1. Sabrina says:

    great idea like lots of little pot pies, love this and thank you

  2. Conor says:

    4 stars
    First time having this was tonight. I made the sauce the day before which made it quite difficult to work the following day. But anyways was a very nice dinner. Me and my wife would have it again. And with the amount of cheese I put in I was expecting it to be very over powering but it wasn’t so that’s good.

  3. Lindsey says:

    5 stars
    Wonderful dinner and leftovers. I use mixed veggies instead of only peas and I use lasagna noodles to skip stuffing the shells. It’s a family favorite!

  4. Meredith says:

    Does 1 box jumbo shells = 12 oz? I’ve seen all different sizes listed in recipes and want to make sure. :)

    1. Stephanie says:

      hi meredith,
      yes, 12 oz :)

  5. Jessamin says:

    5 stars
    This was amazing. I made this tonight, a random Wednesday, after a terrible day at work where I felt like cooking my feelings. I think it took me about two hours total and it was worth every second. I kept muttering to myself “this isn’t going to work” at many stages (SO much cheese, there is a stage during baking where it looks so soupy) but this recipe is impressively perfectly written and the end result was flawless. My husband lived in Italy forever and I served this to him as “American pasta” so he scoffed, but we literally did not speak while eating and only made embarassing happy food sounds. It is absolutely freezing where I live and there is an impending snow storm, so this was the perfect vibe.

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Thanks for reading as always!
-Steph & Mike