Easy Chicken Leftovers Pot Pie With Stuffing Topping Recipes

CHICKEN POT PIE (STUFFING TOPPING)

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.

STUFFING CRUST CHICKEN POT PIE

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.

CHICKEN POT PIE WITH STUFFING TOP

Steps:

• 1. Heat oven to 375*F
• 2. Combine chicken, thyme leaves and vegetables in 2 quart casserole. Mix soup and either milk or gravy. Pour over chicken mixture. Top with pre-made stuffing.
• 3. Bake uncovered for 30 minutes or until hot and bubbly.

STUFFING TOPPED CHICKEN POT PIE

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!

FAST AND EASY CHICKEN POT PIE (CAN USE LEFT OVER CHICKEN TOO!)

Steps:

• Make pie crust by melting butter and mixing first 3 ingredients together.
• Add water while mixing until all ingredients are 'sticking' together. Dough should be firm, not sticky.
• Divide dough into two pieces. Roll out one half and place in a greased pie dish.
• Set other half aside.
• Mix remaining ingredients together and put on top of shell.
• Roll out remaining half of dough and place on top. pinch edges together for a pretty finish.
• Bake for 20-30 minutes until golden brown crust.