Total Time
10mins
Prep 0 mins
Cook 10 mins

I love this pot pie variation. It's quick and cozy, made with stuff I always have on hand. I prefer cornbread stuffing, and if it's available I add chicken.

Ingredients Nutrition

  • 2 cups frozen mixed vegetables
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup vegetable stock
  • 2 cups seasoned stuffing mix
  • 1 tablespoon italian seasoning

Directions

  1. Combine vegetables, soup and stock in saucepan and heat through.
  2. Add seasoning.
  3. Take off of the heat, and add the stuffing mix.
  4. It only takes a couple of minutes for the stuffing to absorb the fluid.
  5. For a prepare ahead casserole, spread the mixture into a casserole dish and sprinkle with cheese.
  6. For straight to dish serving, simply stir in cheese at the last minute.
Most Helpful

I had all of the ingredients listed and I wanted to use them up. I doubled this recipe and to half of it I added one can of chicken and this really helped a lot. The instructions say to add cheese or sprinkle it on the mixture but the ingredient list doesn't specify cheese as an ingredient or the amount. I added about 1/2 cup of cheddar to the mix. I think that this was a hearty dish and it was very easy to prepare.

Chicagopm February 17, 2007