Chicken · dinner · entree

Chicken Pot Pie Couscous

Don’t get too excited, y’all.

This recipe was born out of my need to clean out the pantry and fridge. I took stock of what I had and then made something up I thought might work.

Did it turn out tasty? Absolutely. Does it look funny? Very much so.

We all need those big fridge/pantry cleanout days. I have jars of sauce that needed to be used up, half-empty containers of couscous that had been in my pantry for well over a year, and chicken that needed to be cooked.

It’s amazing what you can create when you have a select amount of ingredients. Think of it like an episode of Chopped but for your kitchen.

Next time you’re scavenging the pantry for dinner ideas, keep this in mind. All you need is a jar of alfredo sauce, pasta, veggies and chicken. Everything else is up to you.

Enjoy!

Chicken Pot Pie Couscous

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple one pot meal made from ingredients scrounged up in the pantry and fridge.

Ingredients

  • 2 cups cooked chicken, shredded

  • 1 (16 oz) jar alfredo sauce

  • 2 cups baby portobello mushrooms, quartered

  • 1 TBS. butter

  • 1 TBS. olive oil

  • 1 tsp. garlic powder

  • 1 tsp. Italian seasoning

  • 1 (12 oz) bag frozen mixed vegetables, thawed

  • 1 cup couscous
  • Directions

    1. Cook couscous according to package instructions. Set aside.
    2. In a large pot, heat oil and butter over medium-high heat. Add mushrooms, Italian seasoning, and garlic powder and saute until mushrooms are browned and tender, about 3-4 minutes.
    3. Stir in chicken, alfredo sauce and mixed veggies with mushrooms. Let cook for 3-4 minutes.
    4. Stir in cooked couscous and serve.

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