Comfort Classic | Chicken Pot Pie with Savory Stuffing Crust
This chicken pot pie casserole is topped with a savory stuffing. It's the perfect comfort food for those cold windy nights that are starting to unfold as we reach November.
I made mine in an 8x8 baking dish and I basically used what I had on hand. I didn't have thyme so I used oregano. I didn't have any celery so I just did without. We always want to emphasize that recipes don't have to be perfect. We are not cooking for the queen when we are at home. We are busy people just looking to make a simple meal a tad bit special. So as we always say there are no rules. Improvise, it will still be great. Promise.
Chicken pot pie mix:
2 Tablespoon Olive Oil
2 Cloves of garlic minced
2 Large chicken breasts cut into large dice/chunks
1 Red onion large
3 Carrots peeled and diced (medium sized dice)
1/2 Cup of peas
1 1/2 Cup chicken stock
6 Mushrooms sliced (if desired)
1 Teaspoon of dried oregano
1 Teaspoon salt
1 Teaspoon pepper
2 Tablespoon Butter
1/4 cup of Flour
Dash of cream or half and half.
1 tablespoon butter
1 1/4 cup of chicken stock
2 cups of stuffing mix
* I just used some leftover dried packaged stuffing mix I had in the pantry. You can follow the package directions or this recipe.
Chicken Pot Pie Casserole:
Preheat Oven to 400 degree F
Salt and pepper chicken pieces.
Add 2 tablespoons of olive oil to large skillet on medium high heat. When hot, add chicken pieces and sear both sides to seal in juices. Once sealed, reduce heat to low.
In a separate pan on medium heat sautee your garlic and onions. Once onions are translucent transfer garlic and onions to skillet with chicken. Stir together and cook for a few minutes on medium heat. Stir in carrots, mushrooms, and oregano.
Add 1 1/2 cup of chicken stock and bring temperature up to medium high, to a slow boil and then reduce heat, cover and simmer for 10 minutes. Stir as needed.
In a separate saucepan make the roux (the thickening agent for your sauce). I used 2 tablespoons of butter to about 1/4 cup of flour. Heat the butter on a low heat and gradually whisk in flour, keeping on low heat until well mixed. A roux traditionally uses equal parts butter and flour (measured by weight not volume). I just kind of did a rough estimate.
Add the roux mixture to your chicken mixture and stir until well combined and sauce begins to thicken. Increase heat if needed.
Once thickened, add a good splash of cream and stir.
Add your peas.
Season with extra salt, pepper, herbs etc. if desired. If not thick enough you can add a bit more roux, if too thick add a bit more chicken stock.
Heat 1 tablespoon of butter in saucepan on stove top on medium heat, once melted add 1 cup of chicken stop, increase heat and bring to boil. Once boiling remove from heat, add stuffing mixture cover and let sit for 5 minutes. Fluff with fork.
Transfer mixture to 8x8 baking dish. Top mixture evenly with stuffing. Bake in oven for 15-20 minutes or until bubbly and stuffing browned on top.
Serve with a side of snuggly blanket and a rerun of pretty woman.
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