Chicken Pot Pie with Stuffing Crust

By Kylesgranny

A yummy chicken pot pie that has a crunch stuffing crust instead of the usual pie crust.

Ingredients

• 4 chicken breasts cut into bite sized pieces, boneless & skinless
• 3 tablespoons butter, unsalted
• 1 cup onion, diced
• 1 cup peas, frozen
• 1 cup mushrooms, sliced
• 1 can cream of chicken soup
• 1 cup milk
• ⅓ cup all-purpose flour
• 2 boxes Stove Top Chicken Stuffing Mix

Details

Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from

Preparation

Step 1

Preheat oven to 400F.
Cook stuffing according to directions & set aside.
In a large frying pan, cook chicken with 1 tablespoon butter.
Once 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.