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.