Description
A rich and comforting pot pie made with tender shredded chicken, savory salami, and a creamy herb sauce, all topped with a golden, crisp stuffing crust. Perfect for cozy family dinners and make-ahead meals.
Ingredients
Units
Scale
- 3 cups cooked shredded chicken
- 1 cup sliced salami, chopped
- 3 cups dry stuffing mix
- 1 1/2 cups chicken broth, divided
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F or 190°C.
- In a large skillet over medium heat, melt the butter. Add chopped onion and cook for about 4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Add shredded chicken, chopped salami, 1 cup chicken broth, heavy cream, dried thyme, salt, and black pepper. Stir well and simmer for 5 to 7 minutes until slightly thickened.
- Lightly grease a 9 inch round baking dish.
- Transfer the creamy chicken mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine stuffing mix with remaining ½ cup chicken broth until just moistened.
- Spoon the stuffing mixture evenly over the creamy filling.
- Bake for 25 to 30 minutes until the top is golden brown and crisp and the filling is bubbling around the edges.
- Remove from oven and let rest for 10 minutes before serving.
Notes
- Let the filling simmer long enough to thicken slightly before assembling.
- Do not oversoak the stuffing topping to prevent sogginess.
- Allow the pie to rest before serving so the filling can properly set.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg