Chicken Butternut Squash & Kale Stuffing Pot Pie copy

Chicken, Butternut Squash and Kale Stuffing Pot Pie

Makes: 28 personal pot pies


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


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


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