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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).
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  • Level: Easy
  • Total: 1 hr 50 min (includes rest time)
  • Active: 30 min
  • Yield: 8 servings
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5 tablespoons unsalted butter, melted

5 cups cooked stuffing 

1/2 cup low-sodium chicken broth  

One 10.15-ounce can condensed cream of chicken soup 

8 ounces cream cheese, at room temperature  

3 cups cooked, diced chicken meat 

1 cup frozen mixed vegetables, thawed  

2 small sweet potatoes, peeled and sliced paper thin 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

3 fresh sage leaves 


  1. Preheat the oven to 350 degrees F.
  2. 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.  
  3. 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. 
  4. 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. 
  5. 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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