Chicken Pot Pie with Stuffing Crust

  • 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
  • 2 red peppers, sliced
  • 1 can cream of chicken soup
  • 1 cup milk
  • ⅓ cup all-purpose flour
  • 2 boxes Stove Top Chicken Stuffing Mix
  1. Preheat oven to 400F.
  2. Cook stuffing according to directions & set aside.
  3. In a large frying pan, cook chicken with 1 tablespoon butter.
  4. Once chicken is thoroughly cooked, pour chicken evenly over the bottom of a 13x9 casserole dish.
  5. In that same frying pan, saute all vegetables with 2 tablespoons butter.
  6. Once vegetables are done (softened slightly), sprinkle them evenly over the chicken in the casserole dish.
  7. In a medium saucepan, combine milk, soup & flour. Stir constantly (to prevent burning or lumps) over medium heat until mixture comes to a boil.
  8. Pour soup mixture over chicken & vegetables then stir well to evenly coat.
  9. Spread stuffing evenly over the chicken & vegetable mixture.
  10. Bake for 25 minutes.