Stuffing Topped Chicken Pot Pie

This easy Chicken Pot Pie with Stuffing combines tender chicken and mixed vegetables in a creamy sauce, then tops it all with savory Stove Top stuffing. Ready in just 35 minutes, it's a family-friendly comfort food dinner perfect for busy weeknights!

Chicken pot pie has always been one of my family's favorite dinners. My kids LOVE it and would happily eat it every week, but sometimes I'm ready to change things up, haha! That's how this stuffing version came about. Instead of a traditional crust, a creamy chicken mixture with mixed veggies is topped with savory stuffing and baked until golden.

Similar to my Chicken Stuffing Casserole, this easy dinner is always a hit with my family. The creamy sauce and stuffing add tons of flavor, plus the leftovers are just as delicious the next day. You can even prep it ahead of time and pop it in the oven at dinnertime!

Quick Look: Chicken Pot Pie with Stuffing

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 8
• Main Ingredients: Chicken, mixed vegetables, cream of chicken soup, and Stove Top stuffing
• Best For: Busy weeknights, family dinners, and meal prep

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Ingredient Notes

See printable recipe card below for exact ingredient amounts and full directions.

• Chicken: Boneless, skinless chicken breasts work best. Cut into bite-sized pieces for quick, even cooking. Leftover chicken or rotisserie chicken can also be used as a shortcut.
• Mixed Vegetables: I use a frozen vegetable mix with peas, carrots, corn, and green beans. Feel free to use your favorite combination of veggies.
• Cream of Chicken Soup: Creates the creamy sauce for the chicken mixture. Use the condensed soup straight from the can; there's no need to add the water called for on the can.
• Stove Top Stuffing Mix: For this chicken pot pie with Stove Top stuffing, I use two 6-ounce boxes of the chicken-flavored variety. Prepare the stuffing according to the package directions before adding it to the casserole.

Variations & Substitutions

• Change the soup: Swap the cream of chicken soup for cream of mushroom for a slightly different flavor.
• Use leftover turkey: This recipe is a great way to use leftover turkey, especially after Thanksgiving. Simply use it in place of the chicken.
• Switch up the stuffing: I use chicken-flavored Stove Top stuffing, but you can use another flavor or brand of stuffing mix you enjoy.
• Change the vegetables: Use your favorite mixed vegetables or customize the filling with peas, carrots, corn, green beans, or celery.
• Add herbs: For extra flavor, add a little fresh thyme or your favorite poultry herbs to the creamy chicken mixture.

How to Make Chicken Pot Pie with Stuffing

Step 1. Prepare stuffing and chicken: Preheat oven to 400°F. Prepare the Stove Top stuffing according to package directions and set aside. In a medium skillet, melt 1 tablespoon butter over medium heat. Add the chicken and cook until no longer pink.

Step 2. Add vegetables: Arrange the chicken in an even layer in the bottom of a 9×13-inch baking pan. In the same skillet, melt the remaining 2 tablespoons butter. Add the onion and mixed veggies and sauté over medium heat for about 5 minutes. Spoon the vegetables evenly over the chicken.

Step 3. Make the creamy sauce: In a medium saucepan, combine the cream of chicken soup, milk, and flour. Simmer over medium heat, stirring until smooth. Once the mixture begins to boil and has thickened, remove from heat and pour evenly over the chicken and vegetables. Sprinkle the prepared stuffing evenly on top.

Step 4. Bake: Place the pan in the preheated oven and bake for 25 minutes, until the filling is hot and bubbly and the stuffing topping is lightly golden. Remove from the oven and serve.

Expert Tips

• Avoid a soupy filling: Let the creamy sauce simmer and thicken before pouring it over the chicken and vegetables.
• Prepare the stuffing first: Make the Stove Top stuffing according to package directions before adding it to the casserole.
• Keep the topping fluffy: Spread the stuffing in an even layer without packing it down so it stays light and gets golden as it bakes.
• Know when it's done: The chicken pot pie is ready when the filling is hot and bubbly and the stuffing crust is lightly golden.

What to Serve with Chicken Pot Pie

Since this chicken pot pie casserole already has chicken, vegetables, and a savory stuffing topping, I like to keep the sides simple., I like to keep the sides simple. Serve it with a green salad, roasted vegetables, bacon wrapped green beans, or homemade dinner rolls for an easy family meal.

Storage, Freezing, and Make-Ahead

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions in the microwave or warm the casserole in the oven at 350°F until heated through. The oven works best for keeping the stuffing topping crisp.
Freezer: Once cooled, store in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: Prepare the chicken mixture ahead of time and refrigerate until ready to bake. For the best texture, prepare and add the stuffing topping just before baking.

Chicken Pot Pie with Stuffing Recipe FAQs

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