Easy Chicken Leftovers Pot Pie With Stuffing Topping Recipes

STUFFING TOPPED CHICKEN POT PIE

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!

EASY CHICKEN LEFTOVERS POT PIE WITH STUFFING TOPPING

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.

EASY CHICKEN POT PIE

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.

CHICKEN POT PIE (STUFFING TOPPING)

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.

STUFFING CRUST CHICKEN POT PIE

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.

TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)

Steps:

• Preheat oven to 350 degrees (176 celsius).
• Cook vegetable mix according to package instructions; drain well.
• Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
• If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
• Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
• Pour gravy over the vegetable/turkey mixture.
• Top with stuffing, spreading evenly over all.
• Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

CHICKEN AND STUFFING PIE

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.

CHEERFUL'S EASY LEFTOVER FRIED CHICKEN POT PIE

Steps:

• Preheat oven to biscuit cooking temperature Mine was 350 degrees.
• Heat butter in pretty large skillet on med temperature.
• Add chopped celery, french fries, carrots, and sweet peas.
• Saute until tender the potatos will be soft but that is ok, trust me.
• Add chicken and saute until heated through, I added more butter here -- that is a personal taste. You don't need to.
• At this point your oven should be ready to cook your biscuits so go ahead and cook those to ALMOST done -- explained later.
• Transfer the sauted mixture to a seperate bowl
• Add gravy and chicken soup to your hot skillet and heat till warm.
• now add your cream -- this is to taste. I like it really creamy and you need to make sure you have enough cream sauce -- so its up to you.
• Add some pepper and the thyme now and pour saute mixture back into your skillet.
• You can use whatever cooking dish you like for your pot pie, I used my 9 inch cast iron skillet -- one dish meal -- it really doesn't matter. Use what you have.
• Now, cover the top with biscuits and put in the oven. Heat until bubbly.
• I would guess it took about 7 or 8 minutes in the oven -- this is the reason the biscuits are not fully cooked already. But, soggy biscuits are gross so you want to make sure they are mostly done -- mine where barely golden on the egdges when I put them on the top of the pie and baked it. By the time the dish was bubbly the biscuits were golden and perfect.
• NOTE: the baking time is approximately it made me put something there and that is a total time for pre-baking your biscuits before you put them on the pie and finish the baking. Your cooking time may be different.