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Chicken Casserole or Chicken Pot Pie...With Stuffing on Top! Easy, Cheesy, and Delicious Home Cooking Recipe.

Updated on July 25, 2012

This is a delicious new take on the traditional chicken pot pie; Originally a recipe for chicken stuffing casserole, I found a way to make it even MORE scrumptious by adding the pie crust!  

I always make sure to have these ingredients on hand at all times. Everything but the sour cream is either frozen or in the pantry. It's a great last-minute easy and delicious recipe to throw together, that the whole family will love!

Delicious chicken pot pie casserole with a stuffing top and flaky crust. Mmmm!
Delicious chicken pot pie casserole with a stuffing top and flaky crust. Mmmm!

INGREDIENTS:

2 ready made frozen pie crusts--deep dish

2 six-ounce boxes of cornbread stuffing mix (and required butter*)

1.5 lb pre-cooked boneless skinless chicken breast**, thawed and cubed

1 can (10.75 oz) cream of chicken soup

1/3 cup sour cream

1 bag (16 oz) frozen mixed vegetables, thawed, drained

1/4 cup dried onion flakes (optional)

1 cup shredded cheese

ground black pepper to taste

DIRECTIONS:

Preheat oven to 400ºF. Take frozen pie crusts out of the freezer and allow to thaw at least 10-15 minutes.

Prepare stuffing mix as directed on package (mix both packages together). Set aside.

In a large bowl, mix cream of chicken soup and sour cream together. Add vegetables and chicken, and onion flakes if desired. Add black pepper according to your preference, and mix well. Divide this mixture evenly between the two pie crusts.

Top both pies with stuffing, spreading it evenly across the top. Sprinkle shredded cheese over the stuffing.

Bake at 400ºF for 30 minutes, or until top is browned.

NOTES:

This recipe also works well as a casserole--skip the pie crusts and put it all in a 9x13 casserole dish!

*The stuffing usually calls for 1/2 stick (1/4 cup) of butter per box. I only use 1/4 of a stick at most for both boxes combined, and seriously, with the pastry crust, sour cream, cream of chicken soup, and the cheese...you will not miss that butter (even without the pie crust)!

**I buy a 20 ounce bag of frozen, cubed, pre-cooked chicken, and use about half the bag in this recipe. Yes, it's extra lazy, but the purpose of this recipe is to be quick and easy...so why not go all out?

Most of the time, for my vegetables, I like to use half a bag of mixed vegetables (ie, peas, corn, green beans, and carrots) and half a bag of broccoli cuts (or broccoli/cauliflower cuts). It's an easy way to make it a little different, from time to time, whether I'm doing it on purpose or just because that's what I've got in my freezer!

If you prefer to have more sauce in your chicken pot pie, you can use up to 2 full cans of cream of chicken soup!


Thanks for reading. You may also like my Simply Divine Puff Pastry Margherita Pizza Recipe or my Homemade Kahlua Recipe. Happy Cooking!

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    • rich_hayles profile image

      rich_hayles 6 years ago

      Stuffing top pie! Never tried or even thought to do that before, great idea Jezebellamina.

      It looks like a great winter recipe.

    • gryphin423 profile image

      gryphin423 5 years ago from Florida

      Sounds yummy, putting the ingredients on my shopping list now...

    • jezebellamina profile image
      Author

      Jessica 5 years ago from Dallas, TX

      Hope you love it! I'm so happy the cooler weather is back again. This is a several-times-a-month staple at my house during the fall and winter!

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