Chicken Pot Pie Stuffed Peppers
Chicken Pot Pie Stuffed Peppers – Combing two classic comfort foods, crusty pot pies and a stuffed pepper recipe. Sneak more veggies in your family meal!
For years I’ve been hiding vegetables in my family’s meals. I do it in sly ways, like spinach stuffed into lasagna and extra produce ground into meatloaf and meatballs.
This is how I ensured my young children got their daily does of nutrients without tantrums at the table every night.
Although the kids are older now, and actually enjoy most vegetables, the habit of vegetable smuggling is hard to break.
I find myself still cloaking veggies in comfort foods, instead of making them the star of the show.
This year, I’ve been more intentional about bringing our vegetables into the spotlight. However this slow progression has resulted in some pretty funny, yet tasty, half-way-there sort of dishes!
Today’s Chicken Pot Pie Stuffed Peppers recipe is a perfect example of my journey. It’s a classic pot pie recipe, stuffed into bell peppers.
That way, you get the comfort of southern pot pies with the added veggie goodness of bell pepper bowls.
The chicken and vegetable gravy softens the peppers from the inside-out as they cook. Therefore, the peppers are tender enough to cut through and scoop up with each bite.
What Goes In Stuffed Peppers?
The beauty of stuffed peppers is you can use any filling you like. Although beef, tomatoes, and rice are a traditional Mediterranean combination, the mild sweetness of bell peppers makes them a versatile platform.
We have stuffed peppers with all sorts of fillings over the years, and have always been pleasantly surprised at the outcome.
How Do I Make Stuffed Peppers?
Although traditionally stuffed pepper recipes call for boiling the peppers before filling them, I find baking them is the best method. It retains more of the color, structure, and even nutritional value in the peppers.
Is Chicken Pot Pie Healthy For You?
In general, no.
Although most chicken pot pie recipes start with protein and vegetables, so much fat and carbs are added in, they sort of negate the healthy ingredients.
However, in this Chicken Pot Pie Stuffed Peppers I’ve added more vegetables and less heavy cream than in classic recipes. It still offers the cozy allurement of standard pot pies in taste and texture.
Yet I would deem this chicken pot pie healthier than most!
How Do You Make A Creamy Chicken Pie?
Even if you want to skip the peppers altogether, this Chicken Pot Pie Stuffed Peppers recipe will turn out dazzling classic chicken pot pies using bowls or ramekins instead of peppers.
Yet in my opinion, the peppers do enhance the pot pies. The sweet pepper essence accentuates the flavors in the chicken filling, so it tastes balanced.
How To Make Chicken Pot Pie Stuffed Peppers
This recipe is so simple to prepare!
Start by cutting the tops off of six similar sized bell peppers and placing them in a baking dish.
Then whip up a creamy chicken filling on the stovetop. This only takes a few minutes, because the filling does not need to be cooked all the way through.
Scoop the filling into the peppers and top with pie crust.
Crimp the edges and bake!
See the Full Chicken Pot Pie Stuffed Peppers recipe below.
More Intriguing Stuffed Pepper Recipes
Check Out Our Video Tutorial For Chicken Pot Pie Stuffed Peppers Below
Chicken Pot Pie Stuffed Peppers
- 6 bell peppers, any color
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried crushed rosemary
- 1/2 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 1/2 pounds chicken breast, cut into bite-size pieces
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 refrigerated roll-out pie crusts (1 box)
- Salt and pepper
- Preheat the oven to 400 degrees F. Cut the tops off of 6 bell peppers and scoop out the seeds and membranes. Set the peppers in a 9x13 inch baking dish. Chop all the vegetables and chicken.
- Place a large sauté pan over medium heat. Add the butter. Once melted, add the chopped onions, carrots, celery, garlic, thyme, and rosemary. Sauté for 3-5 minutes to soften.
- Stir in the flour so it coats all the vegetables. Then stir in the chicken, peas, chicken broth, 1 teaspoon salt, and 1/4 teaspoon pepper. Allow the mixture to simmer and thicken for 3-5 minutes. Finally stir in the cream and turn off the heat.
- Roll out the two pie crusts. Using a wide glass for measurement, cut out six 4- to 4 1/2-inch circles of pie crust. Save the remnants for later use, or discard.
- Spoon the chicken mixture into the bell pepper cups, filling them to the top. Place a pie crust circle over the top of each pepper. Use a fork to crimp the edges of the pie crusts so they adhere to the rim of the peppers.
- Cut a small vent in the center of each pie crust top. If desired, you can brush extra cream over each pie crust for color, but this is not necessary. Bake for 30-35 minutes. Serve warm.
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