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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.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 563 kcal
Ingredients
- Frozen puff pastry dough thawed and cut into squares
- ¼ cup butter
- ⅓ cup chopped onion
- 2 cloves garlic minced
- 4 cups chopped fresh vegetables
- ⅓ 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
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Preheat oven to 425
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Melt the butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)
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Add onions and vegetables, and cook until they begin to tenderize.
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Stir in flour, salt, and pepper and mix well to coat all the vegetables with flour.
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Gradually add the broth and milk, stirring constantly until smooth and thick. Stir in chicken.
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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.
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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.