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4.5 from 2 votes

Chicken Pot Pie Stuffed Shells

All the goodness of chicken pot pie stuffed into giant pasta shells and baked with a cheesy golden blanket
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: American
Keyword: chicken, chicken pot pie, comfort

Ingredients

  • 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

Instructions

  • 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.