Easy Chicken and Stuffing Pot Pie Casserole for a Cozy Family Dinner

If you love chicken pot pie but want to skip the extra work of making a crust, this Chicken and Stuffing Pot Pie Casserole recipe keeps things simple. It has a creamy chicken and vegetable filling topped with a generous layer of buttery, savory stuffing. Everything bakes together in one comforting casserole that’s easy enough for a weeknight and hearty enough for a hungry family.

For another cozy, family dinner, try this Chicken Enchilada Casserole next.

How to Make Chicken and Stuffing Pot Pie Casserole

Here are the ingredients you need to make this Chicken Pot Pie with Stuffing, plus step by step instructions for how to make it.

Ingredients

• 3 cups of cooked chicken (shredded)
• 1 10.5 oz can of cream of chicken soup
• 1/2 cup of sour cream
• 1/2 cup of chicken broth
• 1 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of dried thyme
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 2 cups of frozen mixed vegetables
• 1 6 oz box of chicken flavored stuffing mix
• 1 1/2 cups of chicken broth
• 4 tbsp of butter (melted)

Step by Step Instructions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.

2. In a large mixing bowl, combine the chicken, cream of chicken soup, sour cream, 1/2 cup chicken broth, garlic powder, onion powder, thyme, salt, pepper, and mixed vegetables. Stir until everything is evenly coated in the creamy sauce.

3. Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.

4. Place the stuffing mix in a separate bowl. Pour in the remaining 1 1/2 cups chicken broth and melted butter. Stir gently until the stuffing is evenly moistened.

5. Spoon the prepared stuffing over the chicken mixture, spreading it evenly across the top.

6. Bake uncovered for 30-35 minutes, until the filling is hot and bubbling around the edges and the stuffing is lightly golden.

7. Remove the casserole from the oven and let it rest for about 5 minutes before serving. This gives the creamy filling a little time to settle.

Note

• Store leftover casserole in an airtight container in the refrigerator for up to 2-3 days.
• Save time by using shredded rotisserie chicken instead of cooking chicken specifically for the recipe.
• If you don’t have mixed vegetables, peas and carrots work just as well.
• Swap the chicken for leftover turkey for an easy way to use up Thanksgiving leftovers.

Warm, creamy, and topped with golden stuffing, this casserole is the kind of dinner that hits the spot on a chilly evening. Serve it with a simple side salad or enjoy it on its own for an easy, filling meal. And if you have leftovers, they make a pretty good lunch the next day, too.

More Easy Casserole Dinner Recipes

• Cheesy Rotel Chicken Spaghetti Casserole
• Beef Stroganoff Casserole
• Sloppy Joe Casserole with Biscuits
• Beef Noodle Casserole
• Classic Tuna Casserole with Cream of Mushroom

Print Recipe

Chicken and Stuffing Pot Pie Casserole

This easy Chicken and Stuffing Pot Pie Casserole combines tender chicken, creamy vegetables, and buttery stuffing for a cozy family dinner.

Prep Time5 minutes mins

Cook Time36 minutes mins

Total Time41 minutes mins

Course: Main Course

Servings: 6

Author: Carol

Ingredients

• 3 cups of cooked chicken, shredded
• 1 10.5 oz can of cream of chicken soup
• 1/2 cup of sour cream
• 1/2 cup of chicken broth
• 1 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of dried thyme
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 2 cups of frozen mixed vegetables
• 1 6 oz box of chicken flavored stuffing mix
• 1 1/2 cups of chicken broth
• 4 tbsp of butter, melted

Instructions

• Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
• In a large mixing bowl, combine the chicken, cream of chicken soup, sour cream, 1/2 cup chicken broth, garlic powder, onion powder, thyme, salt, pepper, and mixed vegetables. Stir until everything is evenly coated in the creamy sauce.
• Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
• Place the stuffing mix in a separate bowl. Pour in the remaining 1 1/2 cups chicken broth and melted butter. Stir gently until the stuffing is evenly moistened.
• Spoon the prepared stuffing over the chicken mixture, spreading it evenly across the top.
• Bake uncovered for 30-35 minutes, until the filling is hot and bubbling around the edges and the stuffing is lightly golden.
• Remove the casserole from the oven and let it rest for about 5 minutes before serving. This gives the creamy filling a little time to settle.

Notes

• Store leftover casserole in an airtight container in the refrigerator for up to 2-3 days.
• Save time by using shredded rotisserie chicken instead of cooking chicken specifically for the recipe.
• If you don’t have mixed vegetables, peas and carrots work just as well.
• Swap the chicken for leftover turkey for an easy way to use up Thanksgiving leftovers.