Bake up our Classic Chicken Pot Pie to make a family favorite. With a stuffing crust and savory flavor, our Classic Chicken Pot Pie is not to be missed.
What You Need
Original recipe yields 6 servings
3 cups chicken stock, divided
1 pkg. (6 oz.) STOVE TOP Herb Seasoned Stuffing Mix
1/4 cup butter
1 onion, chopped
1 stalk celery, chopped
1/2 cup chopped carrot s
1/4 cup flour
1 cup milk
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. dried thyme leaves
3 cups loosely packed baby spinach leaves
2 cups chopped cooked chicken
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Let's Make It
Heat oven to 375ºF.
Add 1 cup chicken stock to stuffing mix; stir just until moistened.
Melt butter in large saucepan on medium heat. Add onions, celery and carrots; cook and stir 8 to 10 min. or until crisp-tender. Stir in flour; cook on low heat 2 min., stirring constantly. Add remaining chicken stock, milk, mustard and thyme; mix well. Cook and stir 1 min. or until thickened. Add spinach and chicken; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
Bake 30 min. or until hot and bubbly.
Prepare using chopped cooked turkey.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.