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Betsylife » Recipes » Meat/Seafood » Easy Stuffed Peppers with Chicken Pot Pie Filling

Easy Stuffed Peppers with Chicken Pot Pie Filling

January 1, 2019 By betsy 1 Comment

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Easy stuffed peppers with a fun twist. Fill em with a classic homemade chicken pot pie filling for a comfort food mash up you’ve never dreamed of. A flaky puff pastry topping is the perfect finishing touch. Freezer friendly! A new family dinner classic.

Chicken Pot Pie Stuffed Pepper on a light blue plate sitting on a dark blue patterned napkin. Fork with a bite on the side of the plate.

I used to have this pair of sweatpants that I loved. My father in law gave them to me for free, a leftover sample from his days of selling clothes. They were white, terry cloth, and fit me just perfectly. I wore them for probably 7 or more years, until they were gray, faded, threadbare, and downright gross looking. I couldn’t bear to throw them away because they had brought me so much comfort for so long. Finally, after some begging from The Hubs, I threw them out.

Life moved on, and shocker, I’m fine without them.

Chicken Pot Pie Stuffed orange bell Peppers in a casserole dish

8 years ago, I found myself unemployed after the company I worked for went out of business. I had experience as a bookkeeper and a friend of mine referred me to a company that was looking for a bookkeeper. I’ve spent one day a week for the last 8 years working for this very company as they grew from 7 employees to nearly 50, moved offices 3 times, and became a well known force in their industry. It’s been fun, annoying, stressful, and rewarding all at once.

Today marks my last day with them.

I’m sure I’m going to be fine. In fact, I’m excited for what’s to come.

Chicken Pot Pie Stuffed Pepper on a light blue plate with a sprig of parsley in the foreground. Topped with golden brown flaky crust

I think there’s kind of a pattern here of me hanging on to that which is comfortable and easy. The 4 hours a week working for this company certainly wasn’t paying my bills for the last eight years, and my dingy sweats weren’t helping me win any fashion awards, but they were familiar and comforting, kind of like chicken pot pie, so I stuck with them.

There’s nothing wrong with finding solace in familiar places and things, but you have to be able to step back and recognize when they are no longer a help, but a hinderance. I’m realizing that this is the theme of 2015 for me.

Letting go, and moving on.

As a culinary symbol of my expanding horizons, I have changed up an easy stuffed pepper recipe by filling it with good old, comforting pot pie filling. Let me tell you, the payoff was delicious. I may never go back to ordinary chicken pot pie ever again.

Here’s hoping all of my new personal and professional endeavors turn out equally as good.

Two Chicken Pot Pie Stuffed Peppers on light blue plates with forks. Background one is whole and out of focus. Foreground is cut into with filling spilling out

Chicken Pot Pie Stuffed Peppers
5 from 1 vote
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Chicken Pot Pie Stuffed Peppers

Easy stuffed peppers with a fun twist. Fill em with a classic homemade chicken pot pie filling for a comfort food mash up you've never dreamed of. A flaky puff pastry topping is the perfect finishing touch. Freezer friendly! A new family dinner classic. 

Course Main Course, Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 563 kcal
Author Betsy Life

Ingredients

  • Frozen puff pastry dough thawed and cut into squares
  • ¼ cup butter
  • â…“ cup chopped onion
  • 2 cloves garlic minced
  • 4 cups chopped fresh vegetables
  • â…“ cup all purpose flour
  • salt and pepper
  • 1¾ cup chicken broth
  • ½ cup milk
  • 3 cups cooked chopped chicken
  • 6 bell peppers tops and seeds removed

Instructions

  1. Preheat oven to 425
  2. Melt the butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)
  3. Add onions and vegetables, and cook until they begin to tenderize.
  4. Stir in flour, salt, and pepper and mix well to coat all the vegetables with flour.
  5. Gradually add the broth and milk, stirring constantly until smooth and thick. Stir in chicken.
  6. Fill the cavities of the peppers with chicken mixture. Top each pepper with a square of puff pastry. Press the edges to seal to the pepper.
  7. Bake in a 9 X13 baking dish for 15 minutes. Cover with foil and continue to cook for 15-20 more minutes until golden brown and bubbly.
Nutrition Facts
Chicken Pot Pie Stuffed Peppers
Amount Per Serving (1 pepper)
Calories 563 Calories from Fat 333
% Daily Value*
Fat 37g57%
Sodium 317mg13%
Carbohydrates 37g12%
Sugar 7g8%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

More Easy Weeknight Dinners for Your Family 

 

Hoisin Grilled Flank Steak Noodle Bowl

 

Grilled Sausage and Pepper Calzones

 

Spicy Turkey Sloppy Joes 

 

 

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Filed Under: Meat/Seafood, Recipes

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