Chicken and Dressing Pie
Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 6
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Think of this as a comforting cross between chicken pot pie and Thanksgiving dressing. Cubed chicken and herb-seasoned stuffing bake together beneath a lattice of flaky pastry, with slivered almonds tucked in for a gentle crunch. It is a warm, homey way to turn leftover chicken into something that feels like a fresh, satisfying meal, golden crust and all.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 2 Cups Herb-Seasoned Stuffing Mix
- 1/2 Cup Celery - Finely Chopped
- 2 Cups Chicken - Cubed
- 1/2 Cup Slivered Almonds
- 1 Cup Chicken Broth
- 1 - Pie Pastry
Directions
Directions
- Grease bottom and side of 9-inch pie plate with small amount of margarine.
- Spread stuffing mix in plate; sprinkle with celery.
- Place chicken evenly over celery; arrange almonds over chicken layer.
- Dot remaining margarine over top; pour chicken broth and 1 cup hot water over chicken mixture.
- Roll out pastry; cut in narrow strips.
- Arrange pastry strips lattice fashion over pie.
- Bake at 350 degrees for 30 minutes or until golden brown.
Nutrition
Per serving · 6 servingsCalories
380
Fat
24 g
Saturated fat
5 g
Carbohydrates
30 g
Sugar
2 g
Fiber
2 g
Protein
14 g
Sodium
800 mg
Cholesterol
50 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 2 Cups Herb-Seasoned Stuffing Mix
- 1/2 Cup Celery - Finely Chopped
- 2 Cups Chicken - Cubed
- 1/2 Cup Slivered Almonds
- 1 Cup Chicken Broth
- 1 - Pie Pastry
