Chicken & Stuffing Pie
We love stuffing so much we used it to make the crust for our Chicken and Stuffing Pie recipe. This fun twist on a Chicken Pot Pie combines cooked chicken and veggies with our creamy soup to make up the delicious filling. We’ve used a frozen vegetable blend, but feel free to use your favorite blend or even leftover veggies. This Chicken and Stuffing Pie takes about 15 minutes to assemble and then bakes all in one dish so cleanup is easy too.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup Swanson® Unsalted Chicken Stock
2.5 cups Pepperidge Farm® Herb Seasoned Stuffing
0.25 cup milk
2 cups cubed cooked chicken
1 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed
0.75 cup Swanson® Unsalted Chicken Stock
2.5 cups Pepperidge Farm® Herb Seasoned Stuffing
0.25 cup milk
2 cups cubed cooked chicken
1 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed
Instructions
Set the oven to 350°F. Stir 1/3 cup soup and the stock in a medium bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a lightly greased 9-inch pie plate.
Stir the milk, chicken, vegetables and the remaining soup in a medium bowl. Spoon the chicken mixture over the stuffing mixture.
Bake for 35 minutes or until the chicken mixture is hot. Sprinkle with chopped fresh thyme before serving, if desired.
Stir the milk, chicken, vegetables and the remaining soup in a medium bowl. Spoon the chicken mixture over the stuffing mixture.
Bake for 35 minutes or until the chicken mixture is hot. Sprinkle with chopped fresh thyme before serving, if desired.
Chicken & Stuffing Pie
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We love stuffing so much we used it to make the crust for our Chicken and Stuffing Pie recipe. This fun twist on a Chicken Pot Pie combines cooked chicken and veggies with our creamy soup to make up the delicious filling. We’ve used a frozen vegetable blend, but feel free to use your favorite blend or even leftover veggies. This Chicken and Stuffing Pie takes about 15 minutes to assemble and then bakes all in one dish so cleanup is easy too.
Instructions
Set the oven to 350°F. Stir 1/3 cup soup and the stock in a medium bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a lightly greased 9-inch pie plate.Stir the milk, chicken, vegetables and the remaining soup in a medium bowl. Spoon the chicken mixture over the stuffing mixture.Bake for 35 minutes or until the chicken mixture is hot. Sprinkle with chopped fresh thyme before serving, if desired.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup Swanson® Unsalted Chicken Stock2.5 cups Pepperidge Farm® Herb Seasoned Stuffing0.25 cup milk2 cups cubed cooked chicken1 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed
