Presenting one of the easiest, tastiest renditions of pot pie you’ll ever encounter, with a crust made entirely from stuffing that remains crisp even when it hits the rich and creamy chicken filling. If you’d like to shave off minutes, go ahead and start with boxed stuffing mix and rotisserie chicken (we won’t tell).
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 5 tablespoons unsalted butter, melted
- 5 cups cooked stuffing
- 1/2 cup low-sodium chicken broth
- One 10.15-ounce can condensed cream of chicken soup
- 8 ounces cream cheese, at room temperature
- 3 cups cooked, diced chicken meat
- 1 cup frozen mixed vegetables, thawed
- 2 small sweet potatoes, peeled and sliced paper thin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 fresh sage leaves
Instructions
- Preheat the oven to 350 degrees F.
- Brush the bottom and sides of a 10-inch heavy skillet, preferably cast-iron, with 1 tablespoon butter. Mix together the stuffing and chicken broth in a bowl, then press the stuffing mixture into the bottom and up the sides of the skillet in an even layer, occasionally dipping your hands in cool water if necessary to help prevent the stuffing from sticking. Bake until dry to the touch and lightly browned, 15 to 20 minutes.
- Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the chicken and vegetables. Pour the filling into the crust.
- Toss the sweet potato slices with the remaining 4 tablespoons butter in a bowl. Sprinkle with salt and pepper and toss again. Arrange the slices on top of the pot pie in concentric circles.
- Bake until the sweet potato slices start to curl and brown around the edges, 45 to 50 minutes. In the last 5 minutes, top the pot pie with the sage leaves. Let rest 10 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 548 |
| Total Fat | 33 g |
| Saturated Fat | 14 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 112 mg |
| Sodium | 1044 mg |
Reviews
Can this be frozen after it’s made?
My husband and I both liked this recipe. I thought it was a little odd using cream cheese (but what isn’t better with cream cheese?). I used the cooked stove top dressing and rotisserie chicken. I did not use as much sweet potatoes as the recipe called for but should have. I do like the idea of partially cooking the sweet potatoes next time. Using thanksgiving leftovers is a good idea too!
This was very easy recipe. I used boxed stuffing did not pre cook it. I used water and chicken broth. Mixed in a bowl and let the liquid absorb. Used a rotisserie chicken. Beware cut the sweet potatoes very thin. Next time I might pre cook them in the microwave just to make them a little softer. I could easily see this being used with Thanksgiving left overs. Even better the next day
I’m confused with the “stuffing” component. Do you mean already cooked stuffing or do you mean stuffing-style bread parts?
I would like to make this love pot pie. But family not a sweet potatoe fan. Anyone make without or think it has to have them?
I’m going to try a version of this with leftover dressing, turkey, veggies and gravy from Thanksgiving.
These stars-only Anonymous reviews are worthless. I’m going to try this anyway and I will post a REAL review and let people know how it goes.