Chicken And Stuffing Pot Pie Casserole

There’s something about a creamy chicken casserole that just feels like proper comfort food, especially once the weather starts getting colder. This Chicken and Stuffing Pot Pie Casserole has all those lovely cozy pot pie flavors, but instead of messing around with pastry, it’s topped with buttery stuffing instead. And I think I might actually prefer it this way!

It’s also really easy to put together. You’ve got shredded chicken, mixed vegetables and a creamy sauce underneath, then the stuffing gets spooned all over the top before the whole thing goes into the oven. I use frozen mixed vegetables to keep things simple, and this is a brilliant recipe for using up cooked chicken you already have in the fridge too.

This is exactly the sort of dinner I love on a busy weeknight when I want something warm and filling without spending ages in the kitchen. You really don’t need much alongside it either because you’ve already got the chicken, vegetables and stuffing all in one dish. Just scoop it onto plates while it’s lovely and hot and dinner is sorted.

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Mixing spoon or spatula

Ingredients

• Cooked chicken: You’ll need around 3 cups of cooked shredded chicken. Leftover roast chicken or rotisserie chicken is perfect for making this really quick and easy.

• Cream of chicken soup: This is what gives the casserole that lovely creamy pot pie-style sauce without having to make one from scratch.

• Sour cream: I love adding sour cream because it makes the filling extra creamy and gives it a little bit of richness too.

• Chicken broth: You’ll need 1/2 cup for the creamy chicken filling, just to loosen everything up and add a bit more chicken flavor.

• Garlic powder: A teaspoon of garlic powder adds plenty of flavor without overpowering everything else.

• Onion powder: This adds a little extra savory flavor and means there’s no need to chop and cook an onion first.

• Dried thyme: Thyme works so well with chicken and gives the filling that lovely classic pot pie flavor.

• Salt: I use 1/2 teaspoon, but you can always adjust this depending on how salty your chicken broth and soup are.

• Black pepper: Just 1/2 teaspoon adds a little warmth and seasoning to the creamy filling.

• Frozen mixed vegetables: No need to thaw these first. Just throw them straight in, which makes this recipe even easier.

• Chicken flavored stuffing mix: This is our easy shortcut topping and gives you that lovely savory, buttery stuffing layer without any extra work.

• Chicken broth: You’ll need another 1 1/2 cups of broth to moisten the stuffing before it goes on top of the casserole.

• Butter: Melted butter makes the stuffing extra tasty and helps it get lovely and golden as it bakes.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.

Step 2: Make the chicken filling. Add the shredded chicken, cream of chicken soup, sour cream and 1/2 cup of chicken broth to a large mixing bowl.

Step 3: Add the vegetables and seasonings. Add the frozen mixed vegetables, garlic powder, onion powder, dried thyme, salt and pepper. Stir everything together until well combined.

Step 4: Add to the baking dish. Spoon the chicken mixture into your prepared baking dish and spread it out into an even layer.

Step 5: Prepare the stuffing. Add the stuffing mix to a separate bowl. Pour over the remaining 1 1/2 cups of chicken broth and the melted butter, then stir until all of the stuffing is evenly moistened.

Step 6: Add the stuffing topping. Spoon the stuffing mixture evenly over the chicken filling. I like to spread it right to the edges so you get some stuffing with every serving.

Step 7: Bake. Bake the casserole uncovered for 30-35 minutes, until the creamy filling is hot and bubbling around the edges and the stuffing is lightly golden on top.

Step 8: Let it rest. Leave the casserole to sit for around 5 minutes before serving. This gives the filling a little time to settle and makes it much easier to scoop onto plates.

What to Serve with Chicken and Stuffing Pot Pie Casserole

This is quite a filling dinner on its own because you’ve already got chicken, vegetables and stuffing all in one dish. I usually wouldn’t go overboard with sides, but if you want to bulk things out a little or you’re feeding a hungry family, there are a few really easy things that work well with it.

• Green beans: Keep them simple with a little butter, salt and pepper. They’re perfect alongside the creamy casserole.

• Roasted vegetables: Brussels sprouts, carrots or broccoli would all work really well and add some extra veggies to dinner.

• Mashed potatoes: Definitely not essential because you’ve already got the stuffing, but if you’re after proper comfort food, creamy mashed potatoes are always good.

• A simple green salad: This is a nice option if you want something a bit lighter and fresher alongside the casserole.

• Dinner rolls: Perfect for mopping up any of that creamy chicken filling left on the plate.

• Cranberry sauce: This might sound a little Thanksgiving-ish, but it works so well with the chicken and stuffing, especially around the holidays.

Storing

If you have any leftovers, let the casserole cool before transferring it to an airtight container and popping it in the refrigerator. It should keep well for around 3-4 days. You can also cover the baking dish tightly if you’d rather store the leftovers in there and save yourself some washing up!

To reheat it, you can warm individual portions in the microwave until piping hot. If you’re reheating a larger amount, I’d put it back in the oven at around 350°F until it’s heated all the way through. The stuffing will soften a little once it’s been stored, but reheating it in the oven helps to crisp the top back up again.

You can freeze the leftovers too. Once the casserole has cooled completely, portion it into freezer-safe containers and freeze for up to 3 months. I prefer freezing it in individual portions because then you can just pull out exactly what you need rather than defrosting the whole thing.

When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat until piping hot all the way through. Again, the stuffing won’t be quite as crisp as it was when freshly baked, so reheating it in the oven rather than the microwave is a good option if you want to bring a bit of that texture back.

Variations & Substitutions

This is one of those recipes that’s really easy to play around with depending on what you’ve already got in the kitchen. I wouldn’t worry too much if you don’t have the exact vegetables or stuffing I’ve used here. There are plenty of simple swaps you can make without changing the whole recipe.

• Use leftover turkey: This would be SO good with leftover Thanksgiving turkey. Just swap the shredded chicken for the same amount of cooked turkey.

• Change the vegetables: Use whatever frozen mixed vegetables you like, or try peas and carrots, green beans, corn or broccoli instead.

• Try a different stuffing: Chicken flavored stuffing works really well here, but you could use turkey, herb or savory stuffing instead.

• Swap the cream of chicken soup: Cream of mushroom or cream of celery soup would both work if that’s what you have in the pantry.

• Add some cheese: If you want to make it even more comforting, sprinkle a little shredded cheddar over the chicken mixture before adding the stuffing.

• Use Greek yogurt: You can swap the sour cream for plain Greek yogurt if you prefer.

• Add some extra herbs: A little dried sage, parsley or rosemary would work really nicely with the chicken and stuffing flavors.

FAQs

Can I make Chicken and Stuffing Pot Pie Casserole ahead of time?

Yes! You can prepare the creamy chicken filling ahead of time and keep it covered in the refrigerator. I’d prepare the stuffing and add it just before baking so it doesn’t sit on top of the filling and get too soggy.

Can I use rotisserie chicken for Chicken and Stuffing Casserole?

Absolutely. Rotisserie chicken is perfect for this recipe and makes the whole thing even quicker. Just remove the skin and bones, shred the meat and measure out around 3 cups.

Can I use leftover turkey instead of chicken?

Yes, and this is a brilliant way to use up leftover Thanksgiving turkey. Simply replace the shredded chicken with the same amount of cooked shredded turkey and make the casserole as usual.

Do I need to cook the frozen vegetables before adding them?

No, there’s no need to cook or thaw the frozen mixed vegetables first. They can go straight into the chicken mixture from frozen and will cook while the casserole is in the oven.

Can I use homemade stuffing instead of boxed stuffing mix?

You can. Just keep in mind that homemade stuffing can vary quite a bit in moisture, so you may need to adjust the amount of chicken broth you add. You want the stuffing moist but not soaking wet before adding it to the casserole.

How do I know when Chicken and Stuffing Pot Pie Casserole is done?

The casserole is ready when the creamy chicken filling is piping hot and bubbling around the edges and the stuffing on top is lightly golden. This usually takes around 30-35 minutes at 375°F.

Why is my stuffing soggy on top of the casserole?

Make sure you bake the casserole uncovered so the top has a chance to brown. If you want the stuffing a little crispier, you can leave the casserole in the oven for a few extra minutes, keeping an eye on it so it doesn’t burn.

Can I freeze Chicken and Stuffing Casserole?

Yes. Once cooked and completely cooled, you can freeze leftovers in freezer-safe containers for up to 3 months. Thaw them overnight in the refrigerator before reheating thoroughly.

What can I serve with Chicken and Stuffing Casserole?

It’s pretty much a complete meal on its own, but green beans, roasted vegetables, mashed potatoes, a simple salad or dinner rolls all work really well alongside it.