STUFFING CRUST CHICKEN POT PIE
Presenting one of the easiest, tastiest renditions of pot pie you'll ever encounter, with a crust made entirely from stuffing that remains crisp even when it hits the rich and creamy chicken filling. If you'd like to shave off minutes, go ahead and start with boxed stuffing mix and rotisserie chicken (we won't tell).
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Brush the bottom and sides of a 10-inch heavy skillet, preferably cast-iron, with 1 tablespoon butter. Mix together the stuffing and chicken broth in a bowl, then press the stuffing mixture into the bottom and up the sides of the skillet in an even layer, occasionally dipping your hands in cool water if necessary to help prevent the stuffing from sticking. Bake until dry to the touch and lightly browned, 15 to 20 minutes.
- Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the chicken and vegetables. Pour the filling into the crust.
- Toss the sweet potato slices with the remaining 4 tablespoons butter in a bowl. Sprinkle with salt and pepper and toss again. Arrange the slices on top of the pot pie in concentric circles.
- Bake until the sweet potato slices start to curl and brown around the edges, 45 to 50 minutes. In the last 5 minutes, top the pot pie with the sage leaves. Let rest 10 minutes before slicing and serving.
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Hamza Haroon
[email protected]I'm very disappointed with this recipe.
Toe Tasi
[email protected]This recipe is a waste of time and money.
Mahi Moni
[email protected]I would not recommend this recipe to anyone.
Meet Bhatti
[email protected]This recipe is not worth the effort. It's not as good as it looks.
MD.Arafat Yeasin
[email protected]This recipe was too complicated for me. I ended up burning the chicken.
Prabhat Rai
[email protected]I found this recipe to be a bit bland. I had to add extra salt and pepper to make it taste more flavorful.
Hussain Nawaz Hassan
[email protected]I'm not a fan of the stuffing crust. I think it's too dry. I prefer a traditional pie crust.
Sonia Roldan
[email protected]This recipe is very versatile. I've made it with different types of vegetables, and it's always delicious.
Brian Gilmore
[email protected]I made this recipe for my kids and they loved it! They especially liked the crispy stuffing crust.
Solomon R
[email protected]This recipe is a great way to use up leftover chicken. I always have a few cups of cooked chicken in my freezer, so this is a go-to recipe for me.
Khurshid Alam
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. The stuffing crust is a game-changer.
Because I've
[email protected]I made this recipe for a potluck dinner, and it was a huge success. Everyone raved about how good it was.
Oshadi Bandara
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and hearty chicken pot pie that everyone will love.
Nankya Madinah
[email protected]I love the combination of the stuffing crust and the creamy chicken filling. It's like two of my favorite dishes in one!
Chimdessa Boja
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's a great comfort food for a cold winter day.
Sada Khan
[email protected]This chicken pot pie with stuffing crust was a hit with my family! The crust was crispy and flavorful, and the filling was creamy and delicious.