Chicken & Stuffing Pie

We love stuffing so much we used it to make the crust for our Chicken and Stuffing Pie recipe.  This fun twist on a Chicken Pot Pie combines cooked chicken and veggies with our creamy ...

Directions

Set the oven to 350°F.  Stir 1/3 cup soup and the stock in a medium bowl.  Add the stuffing and mix lightly.  Spoon the stuffing mixture into a lightly greased 9-inch pie plate.

Stir the milk, chicken, vegetables and the remaining soup in a medium bowl.  Spoon the chicken mixture over the stuffing mixture.

Bake for 35 minutes or until the chicken mixture is hot.  Sprinkle with chopped fresh thyme before serving, if desired.

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup Swanson® Unsalted Chicken Stock
2.5 cups Pepperidge Farm® Herb Seasoned Stuffing
0.25 cup milk
2 cups cubed cooked chicken
1 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed

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