Chicken Pot Pie Stuffing Topping Recipes

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CHICKEN POT PIE WITH STUFFING CRUST



Chicken Pot Pie with Stuffing Crust image

Easy to make Chicken Pot Pie with Stuffing Crust that the family is sure to love! The best part of this recipe is the stuffing crust that will have everyone coming back for seconds!

Provided by Cheryl

Categories     Recipes

Time 40m

Number Of Ingredients 10

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
2 red peppers, sliced
1 can cream of chicken soup
1 cup milk
1/3 cup all-purpose flour
2 boxes Stove Top Chicken Stuffing Mix

Steps:

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

Nutrition Facts : Calories 142 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 264 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

STUFFING CRUST CHICKEN POT PIE



Stuffing Crust Chicken Pot Pie image

Presenting one of the easiest, tastiest renditions of pot pie you'll ever encounter, with a crust made entirely from stuffing that remains crisp even when it hits the rich and creamy chicken filling. If you'd like to shave off minutes, go ahead and start with boxed stuffing mix and rotisserie chicken (we won't tell).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 11

5 tablespoons unsalted butter, melted
5 cups cooked stuffing
1/2 cup low-sodium chicken broth
One 10.15-ounce can condensed cream of chicken soup
8 ounces cream cheese, at room temperature
3 cups cooked, diced chicken meat
1 cup frozen mixed vegetables, thawed
2 small sweet potatoes, peeled and sliced paper thin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 fresh sage leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Brush the bottom and sides of a 10-inch heavy skillet, preferably cast-iron, with 1 tablespoon butter. Mix together the stuffing and chicken broth in a bowl, then press the stuffing mixture into the bottom and up the sides of the skillet in an even layer, occasionally dipping your hands in cool water if necessary to help prevent the stuffing from sticking. Bake until dry to the touch and lightly browned, 15 to 20 minutes.
  • Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the chicken and vegetables. Pour the filling into the crust.
  • Toss the sweet potato slices with the remaining 4 tablespoons butter in a bowl. Sprinkle with salt and pepper and toss again. Arrange the slices on top of the pot pie in concentric circles.
  • Bake until the sweet potato slices start to curl and brown around the edges, 45 to 50 minutes. In the last 5 minutes, top the pot pie with the sage leaves. Let rest 10 minutes before slicing and serving.

EASY CHICKEN LEFTOVERS POT PIE WITH STUFFING TOPPING



Easy Chicken Leftovers Pot Pie With Stuffing Topping image

Cooked chicken is mixed with gravy and mixed vegetables and topped with prepared stuffing and baked until bubbly. Great way to use leftovers (works well with turkey leftovers too)

Time 50m

Yield 4

Number Of Ingredients 7

1 jar (10 ounce size) chicken gravy
2 cups chopped, cooked chicken
1 package (10 ounce size) frozen mixed vegetables
1/8 teaspoon dried thyme, optional
2 cups packaged dry stuffing mix
1 cup hot water
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F. Combine the gravy, chicken, veggies, and thyme in a bowl. Spoon into a 2-quart baking dish. In another bowl, mix the stuffing mix with hot water and butter. Stir to combine. Evenly spoon the stuffing on top of the chicken mixture. Place the baking dish in the oven and bake at 350 degrees F for 45 minutes or until hot and bubbly in the middle. Serve hot.

Nutrition Facts :

STUFFING TOPPED CHICKEN POT PIE



Stuffing Topped Chicken Pot Pie image

A fun twist on the traditional chicken pot pie! Good, flavorful, comfort food at its finest!!

Provided by The Cookin' Chicks

Time 35m

Number Of Ingredients 8

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

Steps:

  • 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 Facts : Calories 195 kcal, Carbohydrate 13 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 397 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN POT PIE (STUFFING TOPPING)



Chicken Pot Pie (Stuffing Topping) image

This is a quick, delicious, one pan, complete meal that is really delicious and easy to make. Prep time includes cooking chicken.

Provided by momma213

Categories     Savory Pies

Time 1h45m

Yield 1 13 by 9 pan, 6-12 serving(s)

Number Of Ingredients 5

4 boneless chicken breasts
2 (6 ounce) boxes stove top chicken flavor stuffing mix
2 (15 ounce) cans mixed vegetables, drained
2 cups chicken stock, saved from boiling chicken
2 (10 ounce) cans cream of chicken soup

Steps:

  • Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
  • Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
  • Pour into 9 by 13 inch pan.
  • Pour drained mixed vegetables over chicken.
  • Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
  • Spread stuffing over top of mix vegetables.
  • Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
  • Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.

SLOW-COOKER CHICKEN AND STUFFING POT PIE



Slow-Cooker Chicken and Stuffing Pot Pie image

Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h25m

Yield 8

Number Of Ingredients 9

8 boneless skinless chicken thighs
6 slices precooked bacon (from 2.2-oz package), crumbled
1/2 bag (1-lb size) ready-to-eat baby-cut carrots, cut in half lengthwise (about 2 cups)
4 medium red potatoes, each cut into 4 pieces
1 teaspoon dried marjoram leaves
1 jar (12 oz) chicken gravy
1 bag (12 oz) frozen cut green beans, thawed
6 tablespoons butter or margarine, melted
1/2 package (14-oz size) herb-seasoned stuffing cubes (about 4 2/3 cups)

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Gently stir thawed green beans into chicken mixture. In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer.

Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 4 g, TransFat 1 1/2 g

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

CHICKEN AND STUFFING PIE



Chicken and Stuffing Pie image

This is a wonderful recipe to have on hand when turkey and chicken leftovers begin to crowd your refrigerator...during the holiday season or at any other time. Thanks to the stuffing crust, this pie's easy to make, and it's pretty to serve with its colorful meat and vegetable filling.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 18

CRUST:
1 package (8 ounces) herb seasoning stuffing mix
3/4 cup chicken broth
1/2 cup butter, melted
1 large egg, beaten
FILLING:
2 tablespoons all-purpose flour
1 can (4 ounces) mushroom stems and pieces, drained and liquid reserved
1/2 cup chopped onion
1 tablespoon butter
1 jar (12 ounces) chicken gravy
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
3 cups cubed cooked chicken
1 cup fresh or frozen peas
2 tablespoons diced pimientos
1 tablespoon dried parsley flakes
4 ounces sliced Colby or American cheese

Steps:

  • In a small bowl, combine crust ingredients; press into a greased 10-in. pie plate and set aside. In a small bowl, combine flour and mushroom liquid until smooth; set aside. , In a large saucepan, saute mushrooms and onion in butter. Stir in all remaining ingredients except cheese. Heat through; pour into stuffing crust. , Bake, uncovered, at 375° for 20 minutes. Cut cheese slices into strips; arrange in a lattice design on pie. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 569 calories, Fat 29g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 2654mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Delight the whole family with our Easy Chicken Pot Pie recipe. STOVE TOP makes this delicious pot pie easy for any night of the week.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 6

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken
1 pkg. (10 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 cup milk

Steps:

  • Heat oven to 375ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
  • Bake 30 min. or until hot and bubbly.

Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

CHICKEN AND STUFFING CASSEROLE



Chicken and Stuffing Casserole image

This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.

Provided by Crystal Williams

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups chicken broth (from boiling the chicken)
1 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  • In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g

STUFFING CRUST TURKEY POTPIE



Stuffing Crust Turkey Potpie image

Here's a wonderful, stick-to-the-ribs dish that slices well since the filling is thicker than that of traditional potpies. Prebaking the crust makes it crunchy.-Tamara Furda, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

2 cups cooked cornbread stuffing
3 to 4 tablespoons chicken broth
2 oz. cream cheese, softened
1/2 cup turkey gravy
2 cups cubed cooked turkey
1 cup frozen broccoli florets, thawed
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup french-fried onions, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes., In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust., In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.

Nutrition Facts : Calories 389 calories, Fat 20g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 910mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

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From foodnewsnews.com


PILLSBURY BISCUIT CHICKEN POT PIE - THERESCIPES.INFO
Mini Chicken Pot Pies - Easy Dinner Recipe! - Julie's Eats & Treats trend www.julieseatsandtreats.com. Jan 30, 2022Take each biscuit and press into a 5 1/2 inc round. Place each biscuit into a greased muffin cup. Press in bottom and up the side with some of the biscuit hanging over the edge of the tin. Spoon 1/8 of the chicken mixture into each …
From therecipes.info


CHICKEN POT PIE WITH STUFFING CRUST - MOMS & MUNCHKINS | RECIPE ...
Nov 2, 2016 - This Chicken Pot Pie with Stuffing Crust is the perfect comfort food on a cold day. I use the boxed stuffing mix because I love the seasoning in it. I use the boxed stuffing mix because I love the seasoning in it.
From pinterest.ca


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