Leftover Chicken Pot Pie with Stuffing Topping

Leftover Chicken Pot Pie with Stuffing Topping combines the best of both worlds: a flaky bottom crust and a golden, savory Pepperidge Farm stuffing topping. Creamy, comforting, and perfect for busy weeknights or Sunday supper, this twist on the classic is guaranteed to become a family favorite!

There are two things in this world I’ll never say no to: a bubbling, creamy chicken pot pie fresh from the oven, and a big, buttery dish of stuffing. They both fall into that “comfort food classic” category — the kind of dishes that make your house smell like home and invite everyone to linger around the table just a little longer.

So one night, as I stared at the leftover stuffing in my fridge from Sunday supper (and let’s be honest — sometimes it’s Thanksgiving leftovers that stick around the longest!), I had a thought: why not put my two loves together? Why not layer that golden, savory stuffing right on top of my classic chicken pot pie?

Friends, let me tell you… this might be one of my favorite kitchen ideas yet. This Leftover Chicken Pot Pie with Stuffing Topping has all the cozy comfort you want from a classic pot pie — creamy filling, flaky crust, tender chicken — but with a buttery, herby layer of stuffing baked right on top. It’s the best of both worlds. And because we’re skipping the top crust in favor of stuffing, it’s a little easier to throw together, too.

This is the perfect recipe to make when you’re staring at leftover chicken or turkey and half a pan of stuffing, wondering what to do with them. Instead of reheating the same meal, you can transform those leftovers into a whole new dinner that’s so good, no one will guess it started from yesterday’s feast.

---

🥘 Why You’ll Love This Recipe

• It’s a leftover hero. If you’ve got leftover stuffing and chicken (or turkey!) from Sunday dinner or Thanksgiving, this is your chance to turn them into something brand new — and maybe even better than the original meal.
• Best of both worlds. You still get that flaky, golden bottom crust and creamy filling, plus a buttery, crisp stuffing topping that’s impossible to resist.
• Quick and easy. Because you’re using cooked chicken and pre-made stuffing, most of the work is already done.
• Family-friendly. Everyone loves a pot pie, and the stuffing topping gives it a fun twist that’ll have them coming back for seconds.
• Freezer Ready! Make two at one time, and you’ll have another meal for later down the road.

---

🥄 Ingredient Notes & Substitutions

This recipe keeps things wonderfully simple — most of the ingredients are probably already in your fridge or pantry. Here’s what you’ll need:

• Butter: We start by melting a stick of butter to sauté the onions and add rich flavor to the filling.
• Onion: A small onion, finely diced, gives the filling a little sweetness and depth.
• Mixed Vegetables: A bag of frozen mixed veggies is my go-to here. You can also use fresh veggies if you have them — just cook them until tender before adding.
• Cream of Chicken Soup with Herbs: This is the shortcut that makes the filling creamy and luscious. If you prefer, you can make a homemade white sauce, but I find the canned soup works beautifully and keeps the recipe weeknight-easy.
• Milk: We use the empty soup can to measure — one can of milk keeps the filling rich but not too thick.
• Seasonings: Salt, pepper, and thyme are all you need. If you want extra flavor, a pinch of garlic powder or a splash of white wine is lovely too.
• Chicken (or Turkey!): Two cups of cooked, shredded chicken make this a hearty meal. And if it’s Thanksgiving week, by all means swap in that leftover turkey.
• Pie Crust: You’ll still use one pie crust for the bottom. Pre-made crusts make this quick, but homemade is always welcome.
• Stuffing: About 2 cups of prepared stuffing go right on top. Pepperidge Farm is my favorite store-bought brand, but any leftover homemade stuffing works perfectly.

💡 Substitution tip: This recipe is endlessly flexible. You can swap the cream of chicken soup for cream of mushroom or cream of celery, use different veggies, or toss in some cooked potatoes or green beans if that’s what’s hanging out in your fridge.

---

👩‍🍳 How to Make Leftover Chicken Pot Pie with Stuffing Topping

This pot pie couldn’t be simpler — especially when you’re starting with leftovers. Here’s the basic game plan:

1. Preheat your oven to 375°F and get that pie crust ready. Press it into a 9-inch pie dish, poke a few holes in the bottom with a fork, and prebake it for about 7–8 minutes. This helps it stay flaky and crisp once the creamy filling goes in.
2. Make the filling. Melt the butter in a skillet and sauté your onions until soft. Add the frozen veggies and cook until they’re tender. Then stir in the cream of chicken soup and milk until everything is hot and creamy.
3. Season and add the chicken. A good pinch of salt, pepper, and thyme is classic, but feel free to adjust to your taste. Stir in your cooked chicken (or turkey) until everything is well combined and coated in that creamy sauce.
4. Assemble the pie. Pour the filling into the prebaked pie crust and spread it out evenly.
5. Top with stuffing. Instead of a top crust, spoon the stuffing over the filling, gently pressing it down into an even layer.
6. Bake until golden. About 30–35 minutes is all it takes. You want the stuffing to be golden and crisp on top and the filling bubbling around the edges.
7. Rest, slice, and serve. Let the pie cool for about 10 minutes before cutting — this helps the filling set up a bit so it slices beautifully.

---

🍴 What to Serve with It

This chicken pot pie is pretty much a meal all on its own, but I love rounding it out with a few simple sides to make it feel special:

• A crisp chopped salad – something bright and fresh like a simple green salad with lemon vinaigrette balances the creamy richness of the pie.
• Roasted or sautéed greens – garlicky green beans, Brussels sprouts, or collard greens add color and texture.
• Cranberry sauce – especially if you’re using Thanksgiving leftovers, a spoonful of cranberry sauce on the side is delicious.
• A glass of white wine or sweet tea – because every cozy dinner deserves a little something special to sip on.

---

💡 Tips & Tricks for the Best Pot Pie

• Use what you have. This recipe is meant to be flexible — leftover turkey, rotisserie chicken, even ham will work.
• Get ahead. You can make the filling a day in advance and store it in the fridge. When ready to bake, just pour it into the crust, top with stuffing, and pop it in the oven.
• Bake on a sheet pan. Pot pie can bubble over a little as it bakes, so place your pie dish on a baking sheet for easy cleanup.
• Make it mini. Turn this recipe into individual pot pies by dividing the filling and topping into ramekins or small baking dishes.
• Freeze it for later. Assemble the pot pie without baking, wrap it tightly, and freeze. Bake straight from frozen, adding about 15 minutes to the bake time.

---

❓ FAQ: Leftover Chicken Pot Pie with Stuffing Topping

Can I use leftover turkey instead of chicken?
Absolutely! This recipe is perfect for Thanksgiving leftovers. Swap the chicken for turkey — everything else stays the same.

What if I don’t have leftover stuffing?
No problem! A box of Pepperidge Farm stuffing mix works beautifully. Just prepare it according to the package directions before adding it on top.

Do I need a top pie crust too?
Nope — the stuffing is the topping. You’ll still use a bottom crust for that classic pot pie bite, but the stuffing replaces the top crust here.

Can I make this without a bottom crust?
Yes, you can skip it for a quicker, casserole-style version. Just pour the filling into a greased baking dish, top with stuffing, and bake.

How do I store and reheat leftovers?
Store any leftover pot pie covered in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through — this keeps the stuffing crisp.

Print