Chicken, Butternut Squash and Kale Stuffing Pot Pie

chicken-butternut-squash-amp-kale-stuffing-pot-pie marsfoodservices image


  • 1 gallon Prepared creamy chicken soup
  • 1 gallon chicken broth
  • 7 cups kale, chopped
  • 7 cups butternut squash, small-diced and precooked
  • 8 cups BEN’S ORIGINAL™ Traditional White Bread Stuffing, prepared without baking

Chicken, Butternut Squash and Kale Stuffing Pot Pie

Makes: 28 personal pot pies


Note: Cups can be preassembled in individual baking dishes and then heated, topped with stuffing and baked.

  1. Mix together chicken soup, chicken broth, kale and squash in small crockery cups. Microwave 1–2 minutes to heat filling.
  2. Top hot soup mixture with prepared stuffing.
  3. Place individual pots on sheet pan and bake in 350ºF oven 15–20 minutes or until filling is hot.
  4. Alternate method: Microwave soup mixture to 160ºF, top with stuffing and brown using broiler.