Easy Chicken Pot Pie (Stuffing Top)
Submitted by Essie
Chicken pot pie meets Thanksgiving leftovers: creamy chicken filling crowned with savory herb stuffing instead of pastry. Easy casserole-style comfort with crispy, seasoned topping. Turkey works great too.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minThink of this as pot pie’s cooler, more relaxed cousin who shows up in sweats and still looks good.
No crust, no biscuits, just a layer of herb-spiked stuffing mix soaking up butter and turning crispy-golden on top of a creamy, thyme-scented chicken filling. The stuffing adds that Thanksgiving vibe with way less work, and the mushrooms bring earthy depth to the classic mixed vegetables.
This one’s a casserole at heart, which means you can prep it ahead, slide it in the oven when you get home, and have dinner ready in 35 minutes. The stuffing crust gets crunchy on top while staying tender underneath where it meets the filling.
Leftover turkey? Even better. This is comfort food that doesn’t ask much and delivers big.
Ingredients
Directions
Heat Oven to 350℉ (180℃).
Mix water and margarine in large bowl until margarine is melted.
Stir in stuffing mix just until moist; set aside.
Mix soup and milk in another large bowl until smooth.
Stir in chicken, vegetables, mushrooms and thyme.
Pour into 12X8 glass baking dish .
Spoon stuffing evenly over top.
Bake 35 minutes or until heated through.
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