Chicken Pot Pie Stuffed Shells

under 60mins

Ingredients for servings

  • 1 box jumbo pasta shells

  • 5 tbsp butter divided

  • 1 medium onion(s) peeled and diced

  • 2 cloves garlic minced

  • 2 lbs boneless skinless chicken thighs cut into 1/2 inch pieces

  • 0.5 cup(s) all purpose flour

  • 2 cups no sodium chicken stock

  • 1.5 cups milk

  • 4 cups shredded mozzarella

  • 0.25 cup(s) finely chopped fresh flat leaf parsley

  • 10 oz bag frozen peas

  • salt and freshly ground pepper to taste

  • 1 cup(s) 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 180°C. 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.

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