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Receta Chicken Pot Pie with Stuffing Crust
by Marsha Powell

Chicken Pot Pie with Stuffing Crust

We love chicken pot pie. This one changes things up with the stuffing as the crust instead of a regular pie crust. It's so good on a cool day.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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
  • 1 can cream of chicken soup
  • 1 cup milk
  • ⅓ cup all-purpose flour
  • 2 boxes Stove Top Chicken Stuffing Mix

Direcciones

  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.