Best 10 Stuffing Crust Chicken Pot Pie Recipes

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Stuffing crust chicken pot pie is an easy-to-make meal for a hearty family dinner that is perfect for those days when you crave comfort food. The creamy, savory, and flavorful chicken filling is nestled atop a tender and flaky stuffing crust, providing a satisfying crunch in every bite. Plus, it's a great way to use up leftover turkey or chicken, making it a budget-friendly option that won't compromise on taste.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

ALL-CRUST SHEET PAN CHICKEN POT PIE



All-Crust Sheet Pan Chicken Pot Pie image

If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped
1/3 cup all-purpose flour, plus more for dusting
3 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
One 14-ounce bag frozen pearl onions, thawed
2 large carrots, sliced into thin half-moons
2 stalks celery, finely diced
Two 17.3-ounce packages puff pastry (4 sheets)
1 large egg, beaten with a splash of water

Steps:

  • Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
  • Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
  • Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
  • Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
  • Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.

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

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

TO-DIE-FOR CHICKEN POT PIE



To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
  • Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
  • Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
  • Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
  • Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
  • Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

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 POT PIE WITH STUFFING CRUST (USING LEFTOVERS)



Turkey Pot Pie With Stuffing Crust (Using Leftovers) image

This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.

Provided by Karen From Colorado

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups diced leftover cooked turkey
2 cups leftover turkey gravy
2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
2 cups leftover prepared stuffing (more if desired)
1 tablespoon garlic powder
1 teaspoon ground sage
1 teaspoon pepper
1 teaspoon salt
pie crust (optional)

Steps:

  • Preheat oven to 350 degrees (176 celsius).
  • Cook vegetable mix according to package instructions; drain well.
  • Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
  • If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
  • Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
  • Pour gravy over the vegetable/turkey mixture.
  • Top with stuffing, spreading evenly over all.
  • Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

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.

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

Tips for Making the Best Stuffing Crust Chicken Pot Pie

  • Use a variety of vegetables in your stuffing crust. This will add flavor and texture to the dish.
  • Make sure your stuffing is well-seasoned. This will help to ensure that the chicken pot pie is flavorful.
  • Don't overstuff the chicken breasts. This will make them dry and tough.
  • Use a good quality chicken broth. This will make a big difference in the flavor of the pot pie.
  • Simmer the chicken pot pie for at least 30 minutes. This will allow the flavors to meld and the chicken to cook through.

Conclusion

This stuffing crust chicken pot pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The stuffing crust is flavorful and flaky, and the chicken pot pie filling is creamy and satisfying. With a few simple tips, you can make this dish that is sure to please everyone at the table.

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