Mrs. Cubbison's Crunchy Pot Pie

Servings: 6

Prep Time: 20 min

Cook Time: 40 min


1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1/2 lb; chicken tenders, cut in 1" chunks

1/2 cup; each: red pepper, yellow pepper; zucchini

1/2 cup; leeks, thinly sliced

1 cup; fresh mushrooms, sliced

1/2 cup; white wine

3 cup; chicken stock, divided

3 Tbsp; cornstarch

1/4 cup; water

1 stick; butter, divided

1 Tbsp; olive oil

1 Tbsp; fresh thyme

1/2 tsp; poultry seasoning

1/4 tsp; granulated garlic

1/2 tsp; ground sage

Salt & pepper to taste

1 pie crust


  1. Preheat oven to 350°F.
  2. Saute vegetables in 2 Tbsp butter until softened (about 5 minutes).
  3. Remove vegetables to a bowl.
  4. In the same pan, brown chicken in olive oil and 1 Tbsp butter. Deglaze with white wine. Simmer 3 minutes, reducing slightly.
  5. Return vegetables to pan. Add thyme, poultry seasoning, and garlic. Add 2 cups chicken stock & bring to a boil.
  6. Mix cornstarch in water & add to pan; stir well as sauce thickens. Stir in 2 Tbsp butter; salt & pepper to taste. Remove from heat.
  7. Combine Mrs. Cubbison's Traditional Seasoned Stuffing, in a medium sized mixing bowl, with remaining 1 cup chicken stock and sage. Mix well.
  8. Fill piecrust 3/4 full with chicken mixture. Top generously with layer of Mrs. Cubbison's dressing mixture. Dot top of dressing with remaining butter.
  9. Bake 40 minutes or until top of dressing & edge of pie crust are golden brown.
  10. Slice & serve. Garnish with cranberry dressing.

This recipe comes courtesy of:
Frank Stewart - 3rd Place Winner - Mrs. Cubbison's Recipe Contest 2009
Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off