Creamy Stuffing Topped Chicken Pot Pie

Comfort food doesn’t get much better than chicken pot pie. The creamy filling, tender vegetables, and flaky crust make it a family favorite in our house. But sometimes I want all those classic flavors without the hassle of rolling out pie dough from scratch.

That’s where this stuffing topped version comes in handy. I use boxed stuffing mix to create a golden, crispy topping that’s way easier than making pastry. The kids love the herb flavors, and I love how it cuts my prep time in half. Plus, cleanup is so much simpler when you’re not dealing with flour all over the counter.

Want the taste of homemade pot pie without all the work? This recipe gives you that cozy, satisfying meal your family craves. And the best part? You probably already have most of the ingredients in your pantry.

What Kind of Chicken Should I Use?

For this pot pie, boneless, skinless chicken breasts are called for, but you have some flexibility here. You can use fresh chicken breasts that you’ll dice up yourself, or save time by using a rotisserie chicken from the store – just shred the meat and you’re good to go. Chicken thighs work great too if you prefer dark meat, as they tend to stay more moist during cooking. If you’re using frozen chicken, make sure it’s completely thawed before you start cooking, and pat it dry with paper towels to avoid excess moisture in your pot pie filling.

Options for Substitutions

This comforting pot pie is pretty forgiving when it comes to swaps and substitutions:

• Chicken breasts: You can easily use chicken thighs (they’ll stay more tender), rotisserie chicken, or even leftover turkey. If using rotisserie, just add it in the last few minutes to warm through.
• Mixed vegetables: Use whatever you have on hand – frozen peas and carrots, corn, green beans, or fresh vegetables like celery and carrots. Just make sure they’re cut into small, bite-sized pieces.
• Cream of chicken soup: Cream of mushroom or cream of celery work just as well. You can also make your own by mixing 1 cup chicken broth with ½ cup heavy cream and 2 tablespoons flour.
• Stovetop stuffing: While stovetop stuffing makes this super easy, you can use homemade stuffing or even crushed crackers mixed with herbs and butter for the topping.
• Milk: Heavy cream will make it richer, while chicken broth will keep it lighter. You can also use half-and-half for something in between.
• Butter: Olive oil works fine for sautéing the onions, though butter does add more flavor to the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake with chicken pot pie is using raw chicken directly in the filling, which can lead to uneven cooking and food safety issues – always cook your diced chicken completely before adding it to the vegetable mixture.

Another common error is making the sauce too thin or too thick; if your cream soup mixture seems runny, whisk in the flour gradually and let it simmer for a few minutes to thicken properly, but if it gets too thick, add milk a little at a time until you reach the right consistency.

Don’t forget to prepare your stovetop stuffing according to package directions before using it as a topping, and make sure your filling is hot when you add the stuffing on top – this helps the stuffing get golden and crispy while the filling stays warm.

Let the pot pie rest for about 10 minutes after baking so the filling can set up and won’t run all over your plate when you serve it.

What to Serve With Stuffing Topped Chicken Pot Pie?

This hearty pot pie is pretty much a complete meal on its own, but I love serving it with a simple side salad to balance out all that comfort food goodness. A basic mixed greens salad with a light vinaigrette cuts through the richness perfectly and adds some fresh crunch to your plate. If you want something warm on the side, roasted green beans or steamed broccoli work great too. For extra cozy vibes, try serving it with some cranberry sauce on the side – it pairs surprisingly well with the stuffing topping and gives you those classic Thanksgiving flavors year-round.

Storage Instructions

Refrigerate: This chicken pot pie keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap and store it right in the baking dish. The stuffing topping might lose a little crunch, but it still tastes great and makes for easy weeknight dinners.

Freeze: You can freeze this pot pie for up to 3 months, which is perfect for meal prep. Let it cool completely first, then wrap it well with plastic wrap and foil. I like to freeze individual portions in smaller dishes so I can just grab what I need for a quick meal.

Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes if it’s from the fridge, or 45-50 minutes if frozen. Remove the foil for the last 10 minutes to crisp up that stuffing topping again. You can also microwave individual portions, but the oven gives you the best texture.

Preparation Time	20-30 minutes
Cooking Time	25 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 110-130 g
• Fat: 110-125 g
• Carbohydrates: 295-320 g

Ingredients

For the casserole:

• 1 cup mixed veggies (I use Birds Eye mixed vegetables)
• 1 can cream of chicken soup
• 1 lb chicken breast (cut into 1-inch chunks)
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 medium onion (finely chopped)
• 1 cup milk

For the topping:

• 2 boxes instant stuffing mix (prepared according to package directions)

Step 1: Prepare the Stuffing

• 2 boxes prepared instant stuffing mix

Prepare the instant stuffing mix according to the box directions.

Once ready, set aside to use it as a topping later in the recipe.

Step 2: Cook the Chicken

• 1 lb boneless, skinless chicken breast, cut or pulled into pieces
• 1 tbsp unsalted butter (from the 3 tbsp, divided)

Preheat your oven to 400°F (200°C).

In a medium skillet over medium heat, melt 1 tablespoon of the unsalted butter.

Add the chicken breast pieces and cook until they are no longer pink, stirring occasionally for even cooking.

Once done, transfer the cooked chicken pieces evenly onto the bottom of a 9 x 13-inch baking pan.

Step 3: Saute the Vegetables

• 2 tbsp unsalted butter (remaining from Step 2)
• 1 medium onion, chopped
• 1 cup assorted mixed veggies

In the same skillet, add the remaining 2 tablespoons of unsalted butter.

Stir in the chopped onion and mixed veggies, then sauté for about 5 minutes over medium heat, until the vegetables are softened.

Scatter the sautéed onions and veggies evenly over the cooked chicken in the baking pan.

Step 4: Make the Cream Sauce

• 1 can cream of chicken soup
• 1 cup milk
• 1/3 cup all-purpose flour

In a medium saucepan over medium heat, combine the cream of chicken soup, milk, and all-purpose flour.

Stir the mixture constantly to avoid lumps, and let it simmer until it begins to boil.

Once boiling, immediately remove from heat.

Pour this hot sauce evenly over the chicken and vegetables layered in the baking pan.

I like to whisk the flour in slowly for an extra smooth sauce.

Step 5: Assemble and Bake the Casserole

• prepared instant stuffing mix (from Step 1)
• chicken and veggie mixture (from Steps 2 and 3)
• cream sauce (from Step 4)

Sprinkle the prepared stuffing (from Step 1) evenly over the top of the entire casserole.

Place the baking pan in the preheated oven and bake for 25 minutes, or until the topping is golden and the filling is bubbling.

Remove from oven and serve hot!