
Chicken pot pie takes on an Italian twist in this reinvention of the classic casserole!
Italian-seasoned chicken, carrots, celery and peas surrounded by a creamy sauce with mozzarella and Parmesan cheese topped with flaky circles of pie crust. Instead of potatoes there’s elbow macaroni and lots of them.
When I was making chicken pot pie soup a light bulb went off in my head that led me right to this pasta. There are so many ways to reinvent a classic dish it’s hard to stop at just one.

You cannot have chicken pot pie without the pie part of the equation. Not in my world. It’s an unwritten rule. Pie crust turns anything it touches to gold automatically making it 100x better. Not to mention, yet again, that it’s one of my favorite things in the entire world so I wouldn’t have it any other way.
This casserole is impossibly hard to resist! One look at that golden brown crust with the creamy pasta peeking through from beneath will totally draw you in hook, line and sinker.
Being huge on comfort, heartwarming for the soul and so honestly decadent it will easily become a family favorite.

Chicken pot pie takes on an Italian twist in this reinvention of the classic casserole!
Ingredients
Instructions
- Preheat oven to 400 degrees F. Butter a 9x13 casserole dish or baking pan.
- In a large skillet heat 1 tablespoon oil over medium heat. Season the chicken well with salt, pepper and 1/2 teaspoon Italian seasoning. Add to skillet and cook through, stirring often. Remove to a large bowl and set aside.
- Turn the heat down to medium-low and add the remaining 2 tablespoons oil, the onion, carrots, celery, garlic and 1/2 teaspoon Italian seasoning. Cook 7-8 minutes, stirring often, stir in the peas and cook 2 more minutes. Remove the mixture from the pan to the bowl with the chicken.
- With heat on medium-low melt 3 tablespoons butter in the pan, whisk in the flour and cook 3 minutes. Slowly whisk in chicken broth then the milk. Turn heat up to medium-high and bring to a simmer for 3 more minutes, stirring often.
- Add the chicken broth to the bowl with the chicken/vegetables and mix well, then mix in both cheeses.
- Pour the mixture into the buttered casserole and spread out evenly.
- Roll the pie crust out on a lightly floured surface to about 10-inches in diameter and cut circles out of it with a biscuit or cookie cutter. Arrange them over top of the pasta.
- Bake 30 - 35 minutes until the casserole is hot in the center and the crust is golden brown, if the crust starts to darken too much cover with aluminum foil. Let set 5 minutes before serving.






















I had to pin this one too! Sounds fantastic to me and I know that Alexis and Trev will love it.
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How creative this is!
Happy New Year!
Magic of Spice recently posted..What’s for dinner? Pappardelle Pasta with Candied Chestnuts and Quail Eggs
Happy New Year Alisha!
I agree with you reeni it is impossible to resist to this dish! Have a wonderful full of love and joy New Year along with friendand family!
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