CHICKEN AND STUFFING PIE
This is a wonderful recipe to have on hand when turkey and chicken leftovers begin to crowd your refrigerator...during the holiday season or at any other time. Thanks to the stuffing crust, this pie's easy to make, and it's pretty to serve with its colorful meat and vegetable filling.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crust ingredients; press into a greased 10-in. pie plate and set aside. In a small bowl, combine flour and mushroom liquid until smooth; set aside. , In a large saucepan, saute mushrooms and onion in butter. Stir in all remaining ingredients except cheese. Heat through; pour into stuffing crust. , Bake, uncovered, at 375° for 20 minutes. Cut cheese slices into strips; arrange in a lattice design on pie. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 569 calories, Fat 29g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 2654mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
SLOW-COOKER CHICKEN AND STUFFING POT PIE
Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.
- Cover; cook on Low heat setting 6 to 8 hours.
- Gently stir thawed green beans into chicken mixture. In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer.
Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 4 g, TransFat 1 1/2 g
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