Which Came First Pie
A savory chicken and vegetable pie topped with stuffing, combining creamy and crunchy textures, perfect for family dinners or comfort food cravings.
Ingredients
- 9-inch deep dish pie crust ⓘ
- 5 oz. can chunk chicken ⓘ
- 10 oz. package frozen peas and carrots, thawed ⓘ
- 6 hard-boiled eggs, sliced ⓘ
- 1 Tbsp. dried minced onion ⓘ
- 1/8 tsp. pepper ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 cup milk ⓘ
- 11 oz. can cream of chicken soup ⓘ
- 1/3 cup butter, melted ⓘ
- 2 cups Stove Top stuffing mix ⓘ
Instructions
- Layer the chicken over the bottom of the pie crust, then add the thawed peas and carrots on top.
- Place the sliced hard-boiled eggs over the vegetable layer.
- Sprinkle dried minced onion, salt, and pepper over the eggs.
- In a saucepan, blend the milk and cream of chicken soup; heat until boiling.
- Pour the hot soup mixture over the egg layer in the pie.
- Mix melted butter and stuffing mix together; evenly pat this over the top of the pie.
- Bake the covered pie in a 425°F oven for 25 to 30 minutes.
- Uncover and continue baking until the top is golden brown.
- Let the pie stand for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).