PREP TIME: 5 MINS | COOK TIME: 35 MINS | TOTAL TIME: 40 MINS | YIELD: 12
I am always intimidated by the crust of chicken pot pie. I avoid making them in the past, but all that changed when I found this amazing recipe. For the crust, I used boxed stuffing mix and this makes life easier! It also adds so much flavour to the chicken and veggies mixture, and the seasoning in it is fantastic. This easy recipe is excellent for lazy and busy days. You can surely pull this off easily and in a snap!
Ingredients
3 tbsp butter, unsalted
4 chicken breasts cut into bite-sized pieces, boneless & skinless
1 c. onion, diced
1/3 c. all-purpose flour
1 c. mushrooms, sliced
1 c. peas, frozen
2 red peppers, sliced
1 can cream of chicken soup
2 boxes Stove Top Chicken Stuffing Mix
1 c. milk
How to make Chicken Pot Pie with Stuffing Crust
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Following the package directions, cook the stuffing. Set it aside when done.
Step 3: Melt 1 tbsp butter in a large frying pan. Once the butter has melted, add the chicken to the pan and cook until done.
Step 4: On the bottom of a 13 x 9-inch casserole dish, evenly arrange the chicken.
Step 5: Add the vegetables with 2 tbsp butter in the now-empty pan and saute until slightly softened. Then, add the vegetables on top of the chicken.
Step 6: Place the milk, soup, and flour in a medium saucepan. Cook over medium heat, stirring constantly until the mixture has come to a boil. Over the chicken and veggies, pour the soup mixture and toss well.
Step 7: On top of the chicken and vegetable mixture, evenly spread the stuffing. Place in the preheated oven and bake for about 25 minutes.
Step 8: Remove from the oven when done and allow the pot pie to cool.
Step 9: Serve and enjoy!
Nutrition Facts:
YIELD: 12, SERVING SIZE: 1
Amount Per Serving: CALORIES: 142TOTAL FAT: 7gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 23mgSODIUM: 264mgCARBOHYDRATES: 15gFIBER: 2gSUGAR: 3gPROTEIN: 5g
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