Chicken, Butternut Squash and Kale Stuffing Pot Pie
Ingredients
- 1 ea 58-ounce bag BEN’S ORIGINAL™ Traditional White Bread Stuffing, prepared
- 3 gallon canned creamy chicken soup
- 3 gallon chicken stock
- 1 pound kale, chopped
- 5 pounds butternut squash, diced (roasted)
Chicken, Butternut Squash and Kale Stuffing Pot Pie
Makes: 84 personal pot pies
Direction
- Combine soup, stock, kale and squash and heat in a large soup pot. Cooked until kale is soft.
- Ladle 14 fl-oz of soup mixture into 16 fl-oz oven-safe ramekins. Top with 2 fl-oz of prepared stuffing.
- Place ramekins onto sheet pans and bake in 350°F oven for 15–20 minutes or until stuffing browns and center is hot (180°F).