Stuffing Topped Chicken Pot Pie Recipe

Recipe By Slurrp

This stuffing topped chicken pot pie is a delicious twist on a classic comfort food. Tender chicken and vegetables are cooked in a creamy sauce and topped with a layer of savory stuffing. The stuffing adds a crunchy texture and extra flavor to the dish. It's the perfect meal for a cozy night in or a family gathering.

4.1
24 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Stuffing Topped Chicken Pot Pie
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ingredients serve

Ingredients for Stuffing Topped Chicken Pot Pie Recipe

  • 1/4 cup Cooked Chicken, Shredded Or Diced
  • 0.13 cup Frozen Peas
  • 0.06 cup Onion, Diced
  • 0.06 cup Carrots, Diced
  • 0.06 cup Celery, Diced
  • 1/2 tablespoon Butter
  • 0.03 cup All Purpose Flour
  • 0.13 cup Chicken Broth
  • 0.13 cup Milk
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.13 Package Stuffing Mix

Directions: Stuffing Topped Chicken Pot Pie Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are tender.
  • STEP 3.Add the flour to the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Cook until the mixture thickens.
  • STEP 4.Stir in the cooked chicken, peas, salt, and pepper. Pour the mixture into a 9x13-inch baking dish.
  • STEP 5.Prepare the stuffing according to the package instructions. Spread the stuffing evenly over the chicken mixture.
  • STEP 6.Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
  • STEP 7.Let the pot pie cool for a few minutes before serving. Serve hot and enjoy!

Cooking Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • Feel free to add other vegetables like corn or green beans to the filling.
  • If you prefer a crispier topping, broil the pot pie for a few minutes after baking.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pot pie in the oven at 350°F (175°C) until heated through.
  • Serve the chicken pot pie with a side salad or steamed vegetables for a complete meal.
Nutrition
value
154
calories per serving
10 g Fat12 g Protein3 g Carbs1 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    12g
  • Carbs
    3g
  • Fiber
    1g

MacroNutrients

  • Carbs
    3g
  • Protein
    12g
  • Fiber
    1g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    1mg
  • Vitamin A
    133mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    142mg
  • Selenium
    12mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp