Stuffing Topped Chicken Pot Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are tender.
• STEP 3.Add the flour to the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Cook until the mixture thickens.
• STEP 4.Stir in the cooked chicken, peas, salt, and pepper. Pour the mixture into a 9x13-inch baking dish.
• STEP 5.Prepare the stuffing according to the package instructions. Spread the stuffing evenly over the chicken mixture.
• STEP 6.Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
• STEP 7.Let the pot pie cool for a few minutes before serving. Serve hot and enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like corn or green beans to the filling.
• If you prefer a crispier topping, broil the pot pie for a few minutes after baking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pot pie in the oven at 350°F (175°C) until heated through.
• Serve the chicken pot pie with a side salad or steamed vegetables for a complete meal.