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Stuffing Topped Chicken Pot Pie

April 18, 2017 by Kristin 4 Comments

Stuffing Topped Chicken Pot Pie is a flavorful twist on the classic dish! Family friendly, this comfort food recipe is a hit with everyone!

One of my families most favorite dinners is chicken pot pie. My kids LOVE it and ask for it each week. Ask me though, and I can only handle so much chicken pot pie before I am burned out and not wanting to even look at it, haha.

To make everyone happy, I decided to change up my go to recipe and make a stuffing version. Everyone loved it and we were able to enjoy the leftovers the next evening! The stuffing added great flavor, and the chicken mixture was hearty and full of yummy veggies!!

You can prep this in the morning and pop it in the oven come dinnertime if desired! It even freezes perfectly!

Be sure to add this to your meal plan this week, your family will thank you!!

Stuffing Crusted Chicken Pot Pie

 

Stuffing Crusted Chicken Pot Pie

Stuffing Crusted Chicken Pot Pie

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Stuffing Topped Chicken Pot Pie

A fun twist on the traditional chicken pot pie! Good, flavorful, comfort food at its finest!!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8
Calories: 195kcal
Author: The Cookin' Chicks

Equipment

  • 9x13 baking pan

Ingredients

  • 1 lb boneless, skinless chicken breasts, diced or shredded
  • 3 tbsp butter
  • 1 onion, diced
  • 1 cup mixed vegetables
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1/3 cup flour
  • 2 boxes stovetop stuffing

Instructions

  • Preheat oven to 400.
  • Prepare stuffing according to box directions. Set aside.
  • In a medium skillet, heat 1 tbsp butter.
  • Add in chicken and cook until no longer pink.
  • Place chicken evenly on bottom of a 9 x 13 baking pan.
  • In same skillet, add remaining 2 tbsp butter.
  • Saute onion and mixed veggies for about 5 minutes over medium heat.
  • Add veggies/onion over chicken in pan.
  • In a medium pan, add the cream of chicken soup, milk, and flour.
  • Simmer over medium heat, stirring to avoid any lumps.
  • Once boiling, remove from heat and pour evenly over the chicken/vegetables.
  • Sprinkle cooked stuffing evenly on top.
  • Place pan in oven and bake for 25 minutes.
  • Remove from oven and serve!

Nutrition

Calories: 195kcal | Carbohydrates: 13g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 397mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1424IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

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Filed Under: Casseroles, Chicken, Main Dish, Veggies Tagged With: Casserole, Chicken, Main Dish, onion, Vegetable


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Reader Interactions

Comments

  1. JD

    August 25, 2020 at 2:09 pm

    Stuffing Top Chicken Pot Pie.
    Do you still add 1 can of water for soup like the can directions say or are substituted the water with milk?

  2. Kristin

    August 26, 2020 at 7:53 am

    Nope, no need to add the can of water. The other liquids in the recipe offset the need for that! Enjoy!

  3. Ellie

    August 26, 2020 at 9:26 am

    Are the amounts correct? 1 pound of chicken to 2 boxes of stuffing, to serve 12? Just checking 😊

  4. Kristin

    August 26, 2020 at 1:18 pm

    Good catch, I just corrected! It ends up serving about 8, sometimes a few extra depending on portions! Enjoy!

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