I had approximately 2 cups of Chicken Pot Pie filling leftover from the other day, not enough to make another batch of pot pies but enough to make a tasty casserole. Here is what I threw together:
8 oz Medium pasta shells (use whatever pasta you have on hand or prefer)
Left over Chicken Pot Pie filling
Shredded Mozzarella Cheese
A dash of Salt and Pepper
Preheat oven to 350. Boil pasta as directed. After draining the pasta place it in a baking bowl or smaller casserole pan. Mix in leftover filling, mozzarella, parmesan, pesto, salt and pepper. The amount of the mozzarella, parmesan, and pesto is up to you. Top with a little more mozzarella and parmesan. Bake at 350 for 20 minutes.
I mentioned in the pot pie post that my daughter wasn’t a huge fan of them because of the cooked vegetables, but she had ZERO complaints about eating them with this dish.