• Chicken Pot Pie with Stuffing Crust

    1 vote
    Chicken Pot Pie with Stuffing Crust
    Prep: 20 min Cook: 25 min Servings: 4
    by Marsha Powell
    5 recipes
    We love chicken pot pie. This one changes things up with the stuffing as the crust instead of a regular pie crust. It's so good on a cool day.


    • 4 chicken breasts cut into bite sized pieces, boneless & skinless
    • 3 tablespoons butter, unsalted
    • 1 cup onion, diced
    • 1 cup peas, frozen
    • 1 cup mushrooms, sliced
    • 1 can cream of chicken soup
    • 1 cup milk
    • ⅓ cup all-purpose flour
    • 2 boxes Stove Top Chicken Stuffing Mix


    1. Preheat oven to 400F.
    2. Cook stuffing according to directions & set aside.
    3. In a large frying pan, cook chicken with 1 tablespoon butter.
    4. Once chicken is thoroughly cooked, pour chicken evenly over the bottom of a 13x9 casserole dish.
    5. In that same frying pan, saute all vegetables with 2 tablespoons butter.
    6. Once vegetables are done (softened slightly), sprinkle them evenly over the chicken in the casserole dish.
    7. In a medium saucepan, combine milk, soup & flour. Stir constantly (to prevent burning or lumps) over medium heat until mixture comes to a boil.
    8. Pour soup mixture over chicken & vegetables then stir well to evenly coat.
    9. Spread stuffing evenly over the chicken & vegetable mixture.
    10. Bake for 25 minutes.

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