Stuffing Pot Pie 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

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

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

Thanksgiving dinner leave you feeling sluggish? Turn leftovers into our better-for-you Easy Turkey Pot Pie. Savory turkey pot pie has never been so easy to make.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 4

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
3 cups chopped cooked turkey
1 pkg. (10 oz.) frozen broccoli, cauliflower and carrot blend, thawed
1 jar (12 oz.) HEINZ HomeStyle Roasted Turkey Gravy

Steps:

  • Heat oven to 375°F.
  • Prepare stuffing as directed on package.
  • Combine remaining ingredients in 2-qt. casserole sprayed with cooking spray; top with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

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 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.

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.

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.

TURKEY AND STUFFING POT PIE



Turkey and Stuffing Pot Pie image

Your Thanksgiving leftovers won't go to waste with this flavorful pie. Video Instructions: http://www.rhodesbread.com/recipes/view/2315

Provided by Rhodes Bake-N-Serv

Categories     Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 15

6 rhodes frozen dinner rolls, thawed to room temperature
3 cups leftover prepared stuffing
frozen peas, carrots and corn
1/2 cup chopped celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon onion powder
1/4 teaspoon italian seasoning
1 cup chicken broth
1/2 cup milk
2 cups cubed turkey

Steps:

  • Spray counter lightly with non-stick cooking spray.
  • Combine rolls and roll into a 10-inch circle.
  • Cover with plastic wrap and let rest.
  • Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
  • Place peas, carrots, corn and celery in a bowl.
  • Cover and microwave for 3 minutes.
  • Drain and set aside.
  • Melt butter in a skillet.
  • Add onion and cook until onion is slightly clear.
  • Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
  • Slowly whisk in chicken broth and milk until mixture is thick and simmering.
  • Remove from heat. Fold in drained vegetables and turkey until well combined.
  • Spoon the mixture onto the stuffing crust.
  • Remove plastic wrap from dough and place dough on top of the filled pie.
  • Lightly tuck dough under the edge of the pie plate.
  • Cut several small slits into the crust to release steam.
  • Bake at 375°F 15 minutes or until dough is golden brown.
  • Cover with foil and bake an additional 15 minutes.
  • *See rhodesbread.com for Savory Sausage Stuffing recipe.

Nutrition Facts : Calories 438.6, Fat 19.1, SaturatedFat 7.5, Cholesterol 25, Sodium 1057.9, Carbohydrate 55.6, Fiber 3.9, Sugar 5.7, Protein 11.3

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