Chicken Pot Pie Meatballs

Name: Chicken Pot Pie Meatballs with Stuffing Mix
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups herb seasoned stuffing mix; 1 cup frozen diced onion; 2 stalks celery; 2 lbs ground chicken; 1 large egg; 1 tbsp dehydrated garlic; 2 tbsp all-purpose seasoning; salt, to taste; black pepper, to taste; 1 cup frozen peas and carrots; cooking spray; mashed potatoes, for serving; gravy, for serving

Chicken Pot Pie Meatballs combine ground chicken with herb stuffing mix and pot pie vegetables—onion, celery, peas and carrots—baked until golden and served over mashed potatoes with gravy for an easy comfort food dinner.

🌍American 🏷️Chicken meatballs 🏷️Pot pie 🏷️Comfort food 🏷️Casserole Ground chicken

🏷️

🏷️Stuffing mix

-0:00

applesauceandadhdonTikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2 cups herb seasoned stuffing mix
1 cup frozen diced onion
2 stalks celery
2 lbs ground chicken
1 large egg
1 tbsp dehydrated garlic
2 tbsp all-purpose seasoning
salt, to taste
black pepper, to taste
1 cup frozen peas and carrots
cooking spray
mashed potatoes, for servingoptional
gravy, for servingoptional

13 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Add the herb seasoned stuffing mix to a food processor and pulse until it resembles fine breadcrumbs.
3
Pour the stuffing breadcrumbs into a large mixing bowl.
4
In the same food processor, combine the frozen diced onion and celery stalks. Pulse until the vegetables are finely chopped.
5
Add the chopped vegetable mixture to the bowl with the breadcrumbs.
6
To the bowl, add the ground chicken, egg, dehydrated garlic, all-purpose seasoning, salt, and pepper.
7
Mix all ingredients together with a spatula or your hands until just combined. Do not overmix.
8
Gently fold in the defrosted peas and carrots.
9
Spray a large casserole dish with cooking spray.
10
Using your hands or a large cookie scoop, form the mixture into large meatballs and arrange them in a single layer in the prepared dish.
11
Bake for approximately 45 minutes, or until the meatballs are cooked through and golden brown on top.
12
Serve hot, optionally over a bed of mashed potatoes and topped with gravy.

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Tips & Notes

Pro tips

Don't overmix the chicken mixture; gently combine until just incorporated to keep meatballs tender rather than dense.
Chop frozen onion and celery finely so they distribute evenly and cook through during baking.
For even cooking, use a cookie scoop or spoon to make uniform-sized meatballs so they bake at the same rate.
Bake on a lined sheet tray for easy cleanup and to allow air circulation for a more golden exterior.

Substitutions

Herb seasoned stuffing mix → panko breadcrumbs with dried herbs (use 3/4 cup panko + 1 tsp each dried sage and thyme)
Frozen diced onion → 1 cup fresh onion, finely diced
Frozen peas and carrots → 1 cup fresh or thawed peas and carrots

Storage & make-ahead

Store baked meatballs in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months; reheat gently in the oven at 325°F or microwave to avoid drying out.