Chicken Pot Pie Stuffed Peppers

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


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


  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.