Chicken Pot Pie with Stuffing Crust

I love chicken pot pie but I hadn’t tried to make it in the past because of the crust. I’m sure the crust is an easy thing to do but I can be a lazy chef sometimes so I just didn’t look it up. For those of you like me who want a super simple yet totally delicious pot pie, you’re going to love how easy it is to make this Chicken Pot Pie with Stuffing Crust. I use a boxed stuffing mix because I love the seasoning in it & it adds an amazing flavor to the chicken & vegetable mixture.

Ingredients for Chicken Pot Pie with Stuffing Crust

• 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
• 13X9 Casserole Dish

One of the reasons that I love Chicken Pot Pie with Stovetop stuffing is that it doesn’t take a lot to make it due to the short cut on the stuffing. The problem is usually one pan isn’t enough for most family gatherings as people are always coming back for seconds and thirds.

Chicken Pot Pie with Stuffing Crust

This meal is perfect for the holiday season! It has everything you need for a balanced meal – vegetables & chicken plus that delicious stuffing topping.

I always choose fresh Canadian chicken for my recipes because of quality matters! When I choose chicken raised by a Canadian farmer, I know that it’s been raised according to strict safety & quality guidelines.

Before we start cooking the chicken pot pie with stuffing crust, make sure you Preheat the oven to 400F. Nothing like having the food ready to go but your oven isn’t.

Cook the Stove Top chicken stuffing mix according to directions on the box & 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 13×9 casserole dish.

Next in chicken pot pie with stuffing crust is to get those veggies cooked to perfection. 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 the mixture comes to a boil. This sauce helps all the flavors meld together as it bakes.

Pour soup mixture over chicken & vegetables then stir well to evenly coat.

Now it is time for that delicious stovetop stuffing to add a little crunchy texture to the dish. Spread the stuffing evenly over the chicken & vegetable mixture.

All that is left for the chicken pot pie with stuffing crust is to Bake it for 25 minutes. Don’t overcook it as you don’t want the top stuffing burnt.

Just take out the chicken pot pie with stuffing crust of the oven once it is done. I suggest you let it cool for 10 minutes before serving.

Once it has cooled serve up the delicious and hearty meal that everyone is sure to love. I know my family loves it even when it isn’t around Thanksgiving.

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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.