It’s stuffed shell season and chicken stuffed shells are here for it.This recipe 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 combine chicken pot pie with pasta, but went a little further and took the time to stuff giant pasta shells.Because honestly, stuffed shells are elite.This recipe is perfect for people who: love stuffed shells but don’t like tomatoes or red sauce love chicken pot pie filling don’t love making pie crust want a giant pan of comfort want a cozy make ahead meal that can be frozen and gifted and really, anyone who loves carby, creamy, comfort food! What are stuffed shells Stuffed shells are the ultimate casserole.

They’re giant pasta shells, called conchiglioni, in Italian.Cooked shells are stuffed with filling, placed in a casserole or baking dish, topped with sauce and cheese and baked in the oven.Just like lasagna or manicotti, you can stuff shells with just about any sauce you can think of.

Most commonly you’ll see them stuffed with ricotta and topped with marinara or meat sauce and cheese.I went with a creamy chicken pot pie filling here because chicken pot pie is essentially a creamy chicken sauce, perfect for stuffing into shells.How to make chicken stuffed shells Cook the onions and garlic – cook the onions and garlic in a bit of butter un

Read More