Description
Transform your holiday leftovers into a cozy, comforting meal with this Leftover Chicken Pot Pie with Stuffing Topping. Tender chicken, creamy vegetables, and a flaky bottom crust are baked together under a layer of seasoned stuffing for a dish that’s hearty, satisfying, and full of nostalgic flavor. Perfect for using up leftover turkey or chicken and stuffing from Thanksgiving or Sunday dinner!
Ingredients
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1 stick (½ cup) butter
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1 small onion, finely diced
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1 bag (about 12 oz) frozen mixed vegetables
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) milk (use the empty soup can)
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Salt, pepper, and thyme, to taste
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2 cups cooked, shredded chicken (or turkey)
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2 refrigerated pie crusts
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2 cups prepared stuffing (leftover or from a mix)
Instructions
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Preheat the oven to 375°F.
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Press one pie crust into a 9-inch pie dish and prebake for 7–8 minutes.
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In a large skillet, melt the butter over medium heat. Add the onion and sauté until soft.
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Stir in the frozen vegetables and cook for 3–4 minutes, until tender.
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Add the cream of chicken soup and milk, stirring until creamy and heated through.
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Season with salt, pepper, and thyme. Stir in the shredded chicken (or turkey).
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Pour the filling into the prebaked crust and spread evenly.
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Spoon the prepared stuffing on top, gently pressing it into an even layer.
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Bake for 30–35 minutes, until the stuffing is golden and the filling is bubbling.
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Let rest for 10 minutes before slicing and serving warm.
Notes
You can freeze this BEFORE you bake it. I plop it into a freezer safe zip top bag, then close it up with a straw sticking out. I’ll suck all the air out, quickly removing the straw and closing up.
