Chicken Pot Pie Casserole with Stuffing
One Sunday in late September, I roasted a couple of whole chickens I’d picked up on sale at Walmart. The next day, I used some of the leftover chicken to make this chicken pot pie casserole with stuffing.
It has the chicken and creamy vegetables I want in a pot pie, with stuffing in place of pastry. I used my Grandma’s old-fashioned stuffing on top. It stayed crisp in the oven, and the filling was thick enough to scoop without running across the plate.
Why I Make This Chicken Pot Pie Casserole
This is a good dinner to make the day after a roast chicken. So when I make a roast chicken dinner on Sunday, it’s perfect for Monday, which is a busy evening for our family. The chicken is already cooked, frozen vegetables save chopping time, and everything bakes in one dish.
You can use prepared homemade stuffing as I did, or make the boxed stuffing topping in the recipe card below. Either way, it’s a practical way to turn leftover chicken into another family meal.
Ingredients and Substitutions
The full amounts are in the recipe card below. Here’s what matters as you gather your ingredients.
For the creamy chicken filling
- Cooked chicken: Shred or chop leftover roast chicken. Rotisserie chicken works too.
- Cream of chicken soup and sour cream: These make the filling creamy without cooking a separate sauce.
- Chicken broth: A small amount loosens the sauce so it coats the chicken and vegetables.
- Frozen mixed vegetables: Add them straight from the freezer.
- Garlic powder, onion powder, thyme, and pepper: These season the filling. I left out the additional salt because the soup, broth, and stuffing already had plenty of seasoning.
For the stuffing topping
The recipe card gives the amounts for a 6-ounce box of chicken-flavoured stuffing mix, moistened with broth and melted butter. When I made this casserole, I used prepared homemade stuffing from my site instead. If you use prepared stuffing, leave out the broth and butter listed for the boxed topping.
How to Make Chicken Pot Pie Casserole with Stuffing
Want the printable recipe card? It’s down at the bottom of this post.
Start with cooked chicken and a greased 9 × 13-inch baking dish. Mix the chicken with the soup, sour cream, broth, frozen vegetables, and seasonings, then spread it in the dish.
Moisten the boxed stuffing with broth and butter, or use stuffing you’ve already prepared.
Spoon it loosely over the filling and bake uncovered at 375°F for 30 to 35 minutes. Look for bubbling filling around the edges and a golden topping. Let the casserole rest for five minutes before serving.
If you have turkey to use up after a holiday meal, my turkey pot pie with cream of chicken soup is another option. Or make these versatile turkey stuffing meatballs for an appetizer or holiday brunch. You’ll find more ideas in my collection of leftover chicken recipes.
Sarita’s Recipe Tips
📌 Use what’s left from Sunday dinner. I made mine with leftover roast chicken, but leftover turkey would work well too.
📌 Skip the extra salt at first. Taste your chicken and stuffing before deciding whether the dish needs more.
📌 Keep the topping loose. Spoon the stuffing over the filling rather than packing it down. My homemade stuffing stayed crisp on top.
📌 Try a biscuit version. I’ve also made this with my sourdough discard biscuits as the topping. That version needs its own baking directions; the time below is for stuffing.
Chicken Pot Pie with Stuffing FAQs
Here are some of the most commonly asked questions about making this recipe. Remember, there are many ways to substitute what you have for what’s called for. That’s what makes this a particularly good recipe for using up leftovers.
Can I use homemade stuffing instead of a boxed mix?
Yes. That’s how I made mine. Use prepared stuffing to cover the chicken filling in a loose layer, and omit the 1½ cups broth and 4 tablespoons butter used to prepare the boxed topping.
Do I need to thaw the vegetables?
No. Stir the frozen vegetables directly into the filling.
Can I use leftover turkey?
Yes. Replace the chicken with the same amount of cooked turkey.
How do I store the leftovers?
Refrigerate the cooled casserole in an airtight container for up to three days. Reheat it until hot throughout. The oven is a good choice if you want to bring back some crispness to the topping.
Chicken Pot Pie Casserole with Stuffing
Equipment
- mixing bowl
Ingredients
Chicken Filling
- 3 cups cooked chicken shredded
- 1 can 10.5 ounces condensed cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Boxed stuffing topping
- 1 box 6 ounces chicken-flavoured stuffing mix
- 1½ cups chicken broth
- 4 tablespoons butter melted
Instructions
- Heat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
- In a large bowl, stir together the cooked chicken, cream of chicken soup, sour cream, ½ cup broth, frozen vegetables, garlic powder, onion powder, thyme, and pepper.
- Spread the chicken mixture evenly in the baking dish.
- In a separate bowl, stir the dry stuffing mix with 1½ cups broth and the melted butter until evenly moistened. Spoon it loosely over the chicken filling.
- Bake uncovered for 30 to 35 minutes, until the filling bubbles around the edges and the stuffing is golden. Rest for 5 minutes before serving.
