Chicken Pot Pie with a Stuffing Crust


Recipe courtesy of Elizabeth Levesque

My husband is not a big fan of pie crust, so I started making chicken pot pie with a stuffing topping years ago, and he loves that. I buy the plain stuffing crumbs and season them to our taste, with sage, onion, celery, etc.  This is a great recipe for leftover chicken or turkey.  It goes together in mere minutes (the veggies go in frozen) and you can easily adjust the recipe to the size of your crowd.  It smells divine and Bobby says that it tastes just like Thanksgiving.  It only takes about 40 minutes to bake, so you won’t have to miss too much of the Stanley Cup playoffs.  Enjoy!


9×13 inch casserole dish (this feeds roughly 6-8 people)

1 deboned rotisserie chicken (I only used the white meat), or leftover cooked chicken or turkey

frozen veggies ( I try to have a ratio of 1 part chicken or turkey to 2 parts veggies)

3 cups chicken gravy, bottled, packaged or homemade

6 cups Pepperidge Farm plain stuffing crumbs, or Stove-Top stuffing, etc.

2 cups chicken broth

4 Tablespoons butter

diced celery and onion to taste




1. Preheat oven to 350°F.


2. Cut the chicken into chunks, place in casserole dish.

3. Pour frozen veggies on top of chicken, breaking up the clumps.  Mix together in the casserole dish.


4. Pour chicken gravy over mixture in casserole dish.  Mix everything together and spread evenly in dish.

5. Make stuffing; melt butter in a large saucepan, add diced onion and celery, saute until veggies are soft.  Add chicken broth and sage.  Bring to a boil, remove from heat and add stuffing crumbs, mix well.

6. Drop stuffing in small clumps onto mixture in casserole dish.  Cover mixture completely with stuffing.


7. Bake for about 40 minutes, or until the casserole is bubbly and the stuffing is toasty brown.


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