Loving this new recipe I found for Chicken Pot Pie!
Chicken Pot Pie with Stuffing Crust
4 chicken breasts cut into bite sized pieces, boneless & skinless
3 tablespoons butter, unsalted
1 cup onion, diced
1 cup peas, frozen
1 cup mushrooms, sliced
2 red peppers, sliced
1 can cream of chicken soup
1 cup milk
⅓ cup all-purpose flour
2 boxes Stove Top Chicken Stuffing Mix
Preheat oven to 400F.
Cook stuffing according to directions & set aside.
In a large frying pan, cook chicken with 1 tablespoon butter.
Once chicken is thoroughly cooked, pour chicken evenly over the bottom of a 13x9 casserole dish.
In that same frying pan, saute all vegetables with 2 tablespoons butter.
Once vegetables are done (softened slightly), sprinkle them evenly over the chicken in the casserole dish.
In a medium saucepan, combine milk, soup & flour. Stir constantly (to prevent burning or lumps) over medium heat until mixture comes to a boil.
Pour soup mixture over chicken & vegetables then stir well to evenly coat.
Spread stuffing evenly over the chicken & vegetable mixture.
Bake for 25 minutes.
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