Leftover Chicken Pot Pie with Stuffing Topping
A comforting and easy-to-make dish that transforms leftover chicken and stuffing into a delicious pot pie with a savory topping.
Ingredients
Dairy
- 1 stick butter
- 1 small onion, finely diced
Frozen Vegetables
- 1 bag frozen mixed vegetables
Canned Goods
- 1 can cream of chicken soup
- 1 can milk (use the empty soup can)
Seasonings
- to taste Salt, pepper, and thyme
- 2 cups cooked, shredded chicken (or turkey)
Pie Crusts
Stuffing
- 2 cups prepared stuffing (leftover or from a mix)
Instructions
- Preheat oven to 375°F (190°C). Press one pie crust into a 9-inch dish and prebake 7-8 minutes.
- Melt butter in a skillet, sauté onion until soft, then add vegetables and cook 3-4 minutes.
- Stir in cream of chicken soup and milk, cook until heated. Season with salt, pepper, thyme, then add shredded chicken.
- Pour filling into crust, top with stuffing, press gently, then bake 30-35 minutes until golden and bubbling.
- Let rest 10 minutes before slicing and serving warm.
Notes
Using pre-made pie crusts and leftovers makes this dish quick and budget-friendly.