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Chicken & Stuffing Pie

Chicken & Stuffing Pie

4.33 3

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.

serves 4 people

Ingredients

cost per recipe: $3.10

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Chicken with Herbs Soup

  • 3/4

    cup Swanson® Unsalted Chicken Stock

  • 2 1/2

    cups Pepperidge Farm® Herb Seasoned Stuffing

  • 1/4

    cup milk

  • 2

    cups cubed cooked chicken

  • 1

    cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Stir the milk, chicken, vegetables and the remaining soup in a medium bowl.  Spoon the chicken mixture over the stuffing mixture.

Step 3

Bake for 35 minutes or until the chicken mixture is hot.  Sprinkle with chopped fresh thyme before serving, if desired.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now
Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

Buy Now
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

Buy Now

Ratings & Reviews

(3)
  • lyn317

    August 1, 2016

    Thanksgiving in July

    I made this last week for a weeknight dinner and was so happy with how it turned out. I followed the directions above except I used rotisserie chicken breast pieces instead of cubed chicken. I served it with chicken gravy like another reviewer suggested. It reminded me and my husband of Thanksgiving dinner. I will definitely make it again!

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  • acollins

    September 28, 2006

    Chicken & Stuffing Pie

    I added shredded cheddar cheese to the chicken mixture, it adds a little extra flavor!

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    (0) (0)
  • dbrandon10

    November 14, 2005

    Chicken & Stuffing Pie

    This was a good, filling dinner. I made a chicken gravy to top it off. It was a very good meal!

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    (0) (0)

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