OMG we made it to Friday guys.. FINALLY!! lol I don’t know where you are watching this but the weather has been pretty darn brutal here in the Chicagoland area lol. Anyway, I decided to throw down and have a little bit of fun with a dinner recipe. I am making a Mac and Cheese Chicken Pot Pie! OMG this is a really cool super simple dinner I know you guys are going to totally love! There is easy tweaks to this one by changing the types of cheeses used in this one. Adding different vegetables. Man this is perfect for any family! So go ahead guys make this one, and when you do make sure you take a pic and post it to my Facebook page.
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Mac and Cheese Chicken Pot Pie Recipe
Ingredients
- 3 Cups Chicken Breast Cooked & Shredded
- 2 Cups Milk
- 1-1/2 Cups Chicken Broth
- 1 Cup Cheddar Cheese Shredded
- 3/4 Cup Carrot Sliced
- 3/4 Cu Crackers Crushed
- 1/2 Cup Ritz Onion Chopped
- 1/2 Cup Celery Chopped
- 1/2 Cup Peas
- 8 oz. Elbow Macaroni
- 6 Tbsp. Flour
- 5 Tbsp. Butter
- 5 American Cheese Slices
- 2 tso. Thyme
- 2 tsp. Parsley
- Salt
- Pepper
Instructions
- Preheat oven to 350˚. Cook Elbow pasta per box directions.
- In cast iron skillet melt butter over a medium heat. Add in carrots, celery and onions. Cook until softened, about 5 minutes.
- Mix in flour and cook for about 1 minute constantly stirring. Slowly whisk in milk and broth until smooth. Bring to a boil turn down heat and allow to simmer until thickened. About 4-5 minutes.
- Add all seasonings and mix completely. Turn off heat and mix in 1/2 cup of cheddar cheese. Mix until it is melted all the way in.
- In large bowl mix pasta, chicken and peas. Then add into skillet with cheese sauce. Then lay American cheese slices on top.
- Bake for 10 minutes. Take out of oven, top with crackers and the rest of the cheese. Then put back in the oven for another 10 minutes until cheese is melted.
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