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.
cost per recipe: $3.10
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Chicken with Herbs Soup
cup Swanson® Unsalted Chicken Stock
cups Pepperidge Farm® Herb Seasoned Stuffing
cups cubed cooked chicken
cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed
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.