Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Stuffing Crust Chicken Pot Pie
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min (includes rest time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 548
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 26 g
- Cholesterol
- 112 mg
- Sodium
- 1044 mg
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).
- Level: Easy
- Total: 1 hr 50 min (includes rest time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 548
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 26 g
- Cholesterol
- 112 mg
- Sodium
- 1044 mg
Ingredients
Directions
- 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.
My Private Notes
Categories:
Looking for Something Else?
Related Pages
- Individual Chicken Pot Pies Recipe
- Chicken Pot Pie with Mashed Potatoes Recipe
- Chicken Pot Pie Recipe
- Chicken Pie Recipe
- All-Crust Sheet Pan Chicken Pot Pie Recipe
- Cornbread Chicken Pot Pie Recipe
- Simple Chicken Pot Pie Recipe
- Chicken Pot Pie with a Tater Tot Crust Recipe
- Classic Chicken Pot Pie Recipe