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.
CHICKEN POT PIE WITH STUFFING CRUST
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
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
STUFFING TOPPED CHICKEN POT PIE
A fun twist on the traditional chicken pot pie! Good, flavorful, comfort food at its finest!!
Provided by The Cookin' Chicks
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Prepare stuffing according to box directions. Set aside.
- In a medium skillet, heat 1 tbsp butter.
- Add in chicken and cook until no longer pink.
- Place chicken evenly on bottom of a 9 x 13 baking pan.
- In same skillet, add remaining 2 tbsp butter.
- Saute onion and mixed veggies for about 5 minutes over medium heat.
- Add veggies/onion over chicken in pan.
- In a medium pan, add the cream of chicken soup, milk, and flour.
- Simmer over medium heat, stirring to avoid any lumps.
- Once boiling, remove from heat and pour evenly over the chicken/vegetables.
- Sprinkle cooked stuffing evenly on top.
- Place pan in oven and bake for 25 minutes.
- Remove from oven and serve!
Nutrition Facts : Calories 195 kcal, Carbohydrate 13 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 397 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY CHICKEN LEFTOVERS POT PIE WITH STUFFING TOPPING
Cooked chicken is mixed with gravy and mixed vegetables and topped with prepared stuffing and baked until bubbly. Great way to use leftovers (works well with turkey leftovers too)
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Combine the gravy, chicken, veggies, and thyme in a bowl. Spoon into a 2-quart baking dish. In another bowl, mix the stuffing mix with hot water and butter. Stir to combine. Evenly spoon the stuffing on top of the chicken mixture. Place the baking dish in the oven and bake at 350 degrees F for 45 minutes or until hot and bubbly in the middle. Serve hot.
Nutrition Facts :
CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
- In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
SLOW-COOKER CHICKEN AND STUFFING POT PIE
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
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
EASY CHICKEN POT PIE
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
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
CHICKEN POT PIE (STUFFING TOPPING)
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
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.
HUNGARIAN CHICKEN GOULASH POT PIE WITH CRISP NOODLE TOPPING
Great idea for a pot pie, a real winner with my family. Got this originally from a local newspaper but it comes from the book: "Potpies," by Elinor Klivans (Chronicle Books, December 2006), a great book on potpies. It does take some time, but if you follow the directions, it comes together fairly easily. The noodles make a great crust, absolutely delicious.
Provided by Chef Barry K
Categories Savory Pies
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees. Have an 8-cup baking dish ready.
- Put the flour on a large plate and season it generously with salt (about ½ teaspoon) and pepper. Use paper towels to pat the chicken pieces dry. Dip the chicken pieces in the flour and shake off any excess. Spread the chicken on a clean plate and set aside. You will have left over flour.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onions and cook until they soften, about 10 minutes, stirring often. Remove the onions to a clean plate and set aside. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Cook the chicken pieces until they are lightly browned , about 6 minutes, turning the chicken with tongs to brown evenly. Reduce the heat to medium and return the onions to the pan. Add the garlic and oregano and cook for about 2 minutes, stirring constantly. Add the paprika and cook for about 1 minute, just until you smell paprika. Add the chicken broth and tomato paste and stir to dissolve the paste. Cook, uncovered, for about 15 minutes, adjusting the heat to keep the sauce bubbling gently, until the chicken is opaque throughout and the sauce thickens slightly. Transfer the filling to the baking container.
- Bring 3 quarts water to a boil in a large pot. Add a sprinkling of salt and the egg noodles. Cook the noodles for about 7 minutes, or until they are tender. Drain the noodles, put them in a large bowl, add oil and stir them together. Season with salt and pepper. Use a spoon to spread the noodles evenly over the filling.
- Bake for about 35 minutes or until the noodles are lightly browned on top. Use a large spoon to scoop out servings of noodles and filling.
Nutrition Facts : Calories 276.2, Fat 4.7, SaturatedFat 1, Cholesterol 52.6, Sodium 294.1, Carbohydrate 40.4, Fiber 3.6, Sugar 4.9, Protein 18.5
STUFFING CRUST TURKEY POTPIE
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
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.
CHICKEN AND STUFFING PIE
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
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.
STUFFING-TOPPED CREAMY CHICKEN CASSEROLE
Here's a quick chicken casserole you just know they're going to like-full of veggies and topped with a savory stuffing mix.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with dry seasonings.
- Combine corn and dressing; spoon over chicken. Top with stuffing; cover.
- Bake 40 to 45 min. or until chicken is done (165°F), uncovering after 30 min.
Nutrition Facts : Calories 240, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
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