Chicken Pot Pie with Stuffing Crust

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.

Author: Moms And Munchkins.

  • 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
  • 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.
For the berst recipes, please visit momsandmunchkins.ca.
DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

Iklan Atas Artikel


Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel